CURRY CHICKEN POT PIE
A flavorful twist on the perennial classic chicken pot pie that gets a bit of a bite from curry powder. This recipe first appeared in Season 6 of Good Eats.
Provided by Level Agency
Categories Mains
Time 55m
Number Of Ingredients 13
Steps:
- Unfold the thawed puff pastry and seal seams using a rolling pin. Dock the sheet by piercing it several times with a fork. Cut into 12 (2-inch) rounds, place on a half sheet pan, and refrigerate while preparing the rest of the casserole.
- Heat the oven to 400ºF.
- Melt 1 tablespoon of the butter in a 12-inch straight-sided saute pan over medium heat. Add the onion and celery and sweat until the onion is translucent, about 5 minutes. Add the frozen vegetables and cook, stirring occasionally, until heated through, 7 to 8 minutes.
- While the vegetables are cooking, combine the broth and milk in a 2-cup microwave-safe container and heat in the microwave until almost boiling, about 2 minutes.
- Add the remaining 2 tablespoons butter to the celery mix and melt. Add the flour and curry powder and whisk for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened, 3 to 4 minutes. Add the parsley, salt, and pepper. Add the chicken, and stir to combine. Pour into a 13-by-9-inch baking dish and mash down the mixture to compact the casserole. Top with the circles of puff pastry, spacing them so that they do not touch. Bake on the middle rack of the oven until the puff pastry has browned and the mixture is hot and bubbly, about 25 minutes. Cool for 30 minutes before serving.
CURRY CHICKEN POT PIE
Provided by Alton Brown
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
- In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
CHICKEN POT PIE WITH PUFF PASTRY
Chicken pot pie with puff pastry is a comforting casserole dish. Great use for leftover rotisserie or roasted chicken. And it freezes well too.
Provided by Semigourmet
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly, 2 to 3 minutes. Stir in chicken broth and milk; bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in peas and carrots and remove from the heat.
- Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan, then pour chicken mixture on top. Place remaining pastry over the chicken mixture. Turn pastry edges under and flute.
- Bake in the preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 569.9 calories, Carbohydrate 36.6 g, Cholesterol 64.4 mg, Fat 38 g, Fiber 2.2 g, Protein 20 g, SaturatedFat 12.8 g, Sodium 741.7 mg, Sugar 3.3 g
CHICKEN POT PIE WITH HOMEMADE PUFF PASTRY - ALTON BROWN
Transcribed from Good Eats episode 14x15. This calls for Scotch, or blitz, puff pastry, a much abbreviated and simplified version of the French classic; don't be intimidated!
Provided by DrGaellon
Categories Pot Pie
Time 2h
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- In a zip-top bag, combine bread flour, whole wheat flour, salt and butter. Place in freezer for 1 hour.
- Place a 10-12" cast iron skillet over high heat. Add 1 tbsp vegetable oil. When it shimmers, cook chicken pieces (in batches, if necessary to avoid crowding) along with 1 tsp kosher salt. When cooked through but not browned, transfer to a large bowl and set aside.
- Return pan to heat, but reduce to medium. Add another 1 tbsp oil, then add onions, mushrooms, carrots, celery and garlic, as well as 1 1/2 tsp kosher salt, black pepper, dried thyme and dried tarragon. Cook, stirring often, until onions are wilted, about 4 minutes. Add butter. When melted, sprinkle over flour and stir well for 1-2 minutes to cook out the raw-flour taste. Slowly stir in chicken broth and milk. Bring to a simmer and cook 3 minutes until thickened.
- Off heat, return chicken to sauce, along with peas, fresh thyme and fresh tarragon. Place a large flat lid on top of the skillet and set aside.
- Dump the flour-butter mixture onto a clean counter. Using a bench scraper, chop into the mixture until the butter is reduced to the size of peas. Sprinkle ice water over the mixture 1-2 tbsp at a time, then fold in with bench scraper. Once 8-10 tbsp of water is incorporated, and the flour is starting to form clumps, scrape the mixture together into a 4" square pile, and start whacking it with a rolling pin, until it forms a 12x4" rectangle. Fold in thirds and repeat. If the butter starts to feel soft, place a baking sheet (which you previously stored in the freezer) on top, then place ice packs or zip-top bags of ice on the sheet pan, for 5-6 minutes, until it firms up again.
- After 4 repeats of the letter fold above, the last will be a book fold - fold both ends into the center, then fold in half at the resultant seam. Wrap tightly in parchment paper and refrigerate 1 hour.
- Preheat oven to 425°F.
- Set 4 16-ounce souffle dishes or onion soup crocks on a baking sheet. Beat together egg wash and have standing by. Cut dough in half; roll one piece out to about 1/4" thick, using bench flour as necessary to avoid sticking. Find a pot lid a little wider than your dishes and use it to trace out two circles from the dough; repeat with the other piece. Brush each disk with egg wash.
- Fill dishes almost to the top with chicken mixture. Top each with a disk of dough, egg wash side down. Brush the exposed tops with more egg wash. Bake in preheated oven 15 minutes, then rotate pan 180°, lower heat to 400F and cook another 15-20 minutes until tops are deep brown and crispy. Cool on a rack 10-15 minutes before serving.
Nutrition Facts : Calories 1489.3, Fat 86, SaturatedFat 47.7, Cholesterol 346, Sodium 2179, Carbohydrate 117.6, Fiber 10.6, Sugar 17.2, Protein 68.3
CHICKEN BISCUIT POT PIE - ALTON BROWN
Make and share this Chicken Biscuit Pot Pie - Alton Brown recipe from Food.com.
Provided by DrGaellon
Categories Pot Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a 10" cast iron skillet over medium heat, cook chicken sausage until just done (no longer pink). Add butter. When melted, add flour and stir 1-2 minutes to cook out the raw-flour taste. Slowly add milk and broth and stir; reduce heat and simmer until thick, 2-3 minutes.
- Off heat, add salt, pepper, sage and shredded chicken. Stir well, cover and set aside.
- In a large bowl, whisk flour with baking powder, baking soda, salt, thyme, sage and cayenne. Stir in cheese and butter. Add buttermilk and stir until it forms a dough, then knead 30-60 seconds until it just comes together. Roll into a 1/2" thick sheet. Cut with a 3" biscuit cutter; you will need at least 9 biscuits, so you may need to re-roll the scraps to get enough. Cut by pushing your cutter straight down, then twisting.
- Place one biscuit in the center of the chicken mixture (still in the cast iron pan), then arrange the remaining biscuits around the outer edge of the pan. Place in preheated 400F oven for 20 minutes until biscuits are browned. DO NOT open the door. Cool 10 minutes before serving.
Nutrition Facts : Calories 689.4, Fat 36.4, SaturatedFat 18.5, Cholesterol 185.3, Sodium 1513.8, Carbohydrate 50.8, Fiber 1.6, Sugar 5.7, Protein 38.4
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- Place the flour mixture and butter in a mound on a clean work surface. Use a bench scraper to cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of almonds.
- Shape into a rectangle and pound with a rolling pin until it is about the size of a sheet of notebook paper, approximately 8 1/2 by 11 inches.
- Use the bench scraper to fold the dough into thirds, like a letter. Pound with the rolling pin until the piece of dough is again the size of a sheet of notebook paper and rotate 90 degrees.
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