Coconut Curry Chicken Pot Pie Recipes

CURRY CHICKEN POT PIES

Curry Chicken Pot Pies image

Provided by Kardea Brown

Time 1h25m

Yield 4 pies

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
8 tablespoons (1 stick) unsalted butter
1 stalk celery, diced
1/2 large yellow onion, diced
1 teaspoon curry powder, preferably Madras curry powder
Kosher salt and freshly ground black pepper
1 clove garlic, minced
1 cup frozen peas and carrots, thawed
1/4 cup all-purpose flour, plus more for the pie crust
1 1/2 cups chicken broth
1/2 cup whole milk
2 1/2 cups diced cooked chicken
1 refrigerated pie crust
1 egg, lightly beaten with 1 tablespoon water

Steps:

Preheat the oven to 400 degrees F.
Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.

CURRIED CHICKEN POT PIE

Curried Chicken Pot Pie image

Chicken curry and classic pot pie come together in this delicious recipe with a kick. Cut down on prep time by starting with rotisserie chicken.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

1/2 cup butter
1 cup chopped onion (1 large)
1 large sweet potato, peeled, cut into cubes (2 1/2 cups)
2 cloves garlic, finely chopped
2 teaspoons curry powder
1/3 cup Gold Medal™ all-purpose flour
1 can (13.66 oz) coconut milk (not cream of coconut)
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
3 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 cup frozen sweet peas (from 12-oz bag), thawed
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

Heat oven to 400°F. Spray 9-inch glass pie plate or 2-quart round casserole with cooking spray.
In 4-quart Dutch oven, melt butter over medium heat. Cook onion and sweet potato in butter 10 to 12 minutes, stirring occasionally, until tender. Add garlic and curry powder; cook 1 minute. Stir in flour; cook and stir 1 minute. Gradually add milk and broth. Heat to boiling; reduce heat to medium-low. Cook 5 minutes, stirring constantly, until thickened. Stir in chicken, peas, salt and cilantro. Spoon mixture into pie plate.
Remove pie crust from pouch; unroll over hot chicken mixture. Fold edge of crust under and flute. Cut slits in top crust.
Bake 25 minutes or until filling is bubbly and crust is golden.

Nutrition Facts : Calories 590, Carbohydrate 33 g, Fat 7 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 1020 mg

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