CURRIED CHICKEN POTPIE
The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 15
Steps:
- Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
- Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and cauliflower and cook until softened, 8 minutes. Add garlic and curry powder and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in green beans. Season with salt and pepper, then stir in chicken. Pour filling into a 2-quart baking dish.
- On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 520 g, Fat 28 g, Fiber 4 g, Protein 31 g, SaturatedFat 17 g
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.
CURRIED CHICKEN POT PIE
Curried chicken pot pie is a delicious twist on an old classic. The subtle, creamy curried sauce makes this a guaranteed crowd pleaser.
Provided by Alida Ryder
Categories Dinner
Time 45m
Number Of Ingredients 19
Steps:
- Preheat the oven to 180°C/350°F.
- Season chicken breasts with Garam Masala and salt.
- Fry in a hot pan for 3-4 minutes per side. I prefer to under-cook them just slightly as they will continue cooking during baking.
- Remove the chicken breasts from the pan and set aside to rest.
- In the same pan, add a splash of oil and cook the onion, celery and carrot until soft and lightly golden.
- Add the garlic and spices and cook for 1 minute.
- Sprinkle in the flour, stir to coat the vegetables then pour in the stock and cream.
- Bring to a simmer and allow to cook until thickened.
- Cube the chicken and stir into the sauce with the lemon juice then season to taste.
- Top the pie with thawed puff pastry.
- Brush with beaten egg then place in the oven.
- Bake for 20-25 minutes until the pastry is golden and puffed.
- Remove from the oven and serve.
Nutrition Facts : Calories 501 kcal, Carbohydrate 20 g, Protein 53 g, Fat 22 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 184 mg, Sodium 1024 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CURRIED CHICKEN POT PIE
Provided by Food Network
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F.
- In a pot, heat the olive oil and butter on medium-high. Lightly toss the chicken cubes in flour and then add them to the pot along with the onion and carrots. Saute for 8 to 10 minutes, until the chicken is slightly golden on all sides.
- Deglaze the pot with the organic chicken stock. Add the raisins, brown sugar, hot curry, turmeric, coconut milk, mango chutney, and lemon juice. Stir to combine, and bring to a simmer. Turn the heat to medium-low and reduce for 20 minutes.
- Stir in the toasted slivered almonds and sprinkle with minced coriander (cilantro). Ladle into 6 (6-ounce) cup ramekins. Roll out the pie crust to 1/4-inch thickness, and dust it with flour. Cut the pastry into circles, about 1-inch wider than the ramekins. Cover the ramekins with the pie crust and pinch the edges. With a fork, poke some holes in the pie crust. To add a personal touch, use cookie cutters to form shapes with the remaining pie dough and use these to decorate the pie crust. Brush the top of the pie crusts with egg whites and bake for 30 minutes.
CURRY CHICKEN POT PIES
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
Steps:
- 1. To make the crust: Pulse the flour and salt in a food processor briefly. Add the butter and pulse until the mixture resembles coarse cornmeal with a few bean-size bits of butter. Drizzle over the 3 tablespoons ice water and pulse once or twice; don't let the dough form a mass around the blade. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap in plastic wrap, and refrigerate 1 hour.
- 2. To prepare the filling: Season the chicken with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 2 minutes. Stir in the potatoes and carrots and cook stirring often, for about 5 minutes. Add the flour and curry powder and cook 1 minute longer. Pour in the broth, increase the heat to high and bring to a boil. Bring back down to a simmer and continue to cook until the potatoes and carrots are almost cooked through, about 5 to 7 minutes. Stir in the chicken and cook just until the chicken is firm, about 2 minutes. Add the peas and raisins. Season with salt and pepper. Pour into a 10-inch wide deep-dish pie plate. Cool slightly before proceeding.
- 3. Preheat the oven to 400 degrees F. On a floured surface, roll the dough into a shape that is about an inch larger than the top of the baking dish. Roll the crust around the rolling pin and unroll it over the top of the baking dish. Pinch the edges to form a smooth edge, pressing against the inside of the rim. Cut slits in the center and in 1-inch intervals around the outer rim to allow the steam to escape. Stir the egg yolk and cream to blend and gently brush over the pastry to glaze. (The dish can be prepared up to 2 days to this point, covered and refrigerated.)
- 4. Place the pot pie on a baking sheet to catch any overflow and bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 744, Fat 38 grams, SaturatedFat 23 grams, Cholesterol 196 milligrams, Sodium 576 milligrams, Carbohydrate 69 grams, Fiber 6 grams, Protein 33 grams
CURRY CHICKEN POT PIE
This recipe was taken from the Food Network and is delicious! If you're looking for something a little different than the average pot pie, this is the one for you. Super easy too if you use a pre-made pie crust.
Provided by NotAChefYet
Categories Savory Pies
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In small pan, saute onions with the butter, just until soft. Set aside.
- In seperate saucepan or pot, heat vegetables and chicken broth until boiling.
- Lower heat and add milk.
- In a small cup, mix a little bit of cold water and the flour until its dissolved (thus eliminating the lumps that may occur if you just dump the flour in the hot vegetables and broth) and mix with the heated broth.
- Add onions, curry, parsley, salt, pepper and chicken to the broth and let simmer until it thickens. Add more flour if needed.
- Once the sauce thickens to your liking, pour into pie pan and top with pre-made pie crust.
- Cut slits in top (and brush with butter if you want).
- Bake at 400 degrees until crust is nice and golden.
CURRIED CHICKEN POT PIE
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
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
CURRIED CHICKEN PIE
Who says healthy can't be hearty? You'll feel satisfied and nourished with this low-calorie, simple-to-make chicken pie.
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Pour 1 tbsp oil into a flameproof casserole dish. Addthe chicken, season and fry for 4-5 mins on a medium heat, turning, until lightly browned. Remove with tongs and set aside.
- Pour another ½ tbsp oil into the casserole dish and add the spring onions. Fry gently for a couple of mins, then stir in the garlic, ginger and curry powder. Cook for 1 min, then tip the chicken back into the pan, along with the broccoli, soy sauce, coconut milk, chicken stock and cornflour mixture. Bring to the boil, then stir in the kale. Once the kale has wilted, take the dish off the heat.
- Mix the remaining oil with the splash of coconut milk. Unravel the pastry. Brush each sheet lightly with the oil mixture, then scrunch up and sit on top of the pie mixture. Scatter over the nigella seeds, then cook in the oven for 12 mins, or until the pastry is a deep golden brown. Leave to stand for a couple of mins before serving.
Nutrition Facts : Calories 461 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 43 grams protein, Sodium 1 milligram of sodium
More about "curried chicken pot pie recipes"
CHICKEN CURRY POT PIE RECIPE | BON APPéTIT
From bonappetit.com
5/5 (27)Author Chris MoroccoServings 8Estimated Reading Time 5 mins
- Preheat oven to 425°. Heat butter in a large shallow braising pot or large skillet (around 12" in diameter) over medium. Cook onion and apple, stirring often, until very soft, 8–10 minutes. Add squash, carrots, potato, daikon, and garlic and cook, stirring occasionally, until vegetables are partly tender, 12–15 minutes. Add ginger and sprinkle with curry powder and 2 Tbsp. flour; cook, stirring to coat, just until curry powder darkens, about 1 minute. Whisk broth, soy sauce, and cornstarch in a small bowl until smooth. Add broth mixture to pot and bring to a simmer, stirring often. Cook, still stirring frequently, until mixture is very thick. Taste and season with salt, if needed. Add chicken and stir to evenly distribute. The mixture will look so thick at this point that it will seem wrong. Trust us, the vegetables and chicken will release liquid as they cook under the pastry, creating a rich and just-thick-enough sauce as they do so.
- Roll out puff pastry on a lightly floured surface until large enough to cover pot with an overhang of about 1" on all sides. Drape pastry over pot and press firmly around edges to adhere. Lightly brush with egg and cut 2–3 small slits in the center so that steam can escape.
- Bake pot pie until crust is golden brown, about 18–22 minutes, then reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 40–45 minutes longer. Let sit 10 minutes before serving.
CURRY CHICKEN POT PIE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 2 hrs
- Melt butter in a medium skillet over medium. Add carrots and shallots. Cook, stirring occasionally, until tender, about 5 minutes. Add garlic, curry paste, and salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in flour; cook, stirring constantly, until vegetables are coated, about 1 minute. Add broth; let mixture come to a boil, stirring constantly. Continue boiling, stirring constantly, until thickened, about 2 minutes. Stir in chicken, peas, and cream. Remove from heat; let cool completely, about 20 minutes.
- Unroll 1 of the piecrusts, and fit inside a 9-inch pie plate. Spoon chicken mixture into piecrust in plate. Cut remaining piecrust in half. Cut 1 half into 3 (1 1/2-inch-wide) strips. Cut remaining half into 7 (1/2-inch-wide) strips. Arrange the 1 1/2-inch-wide strips vertically over filling. Weave the 1/2-inch-wide strips perpendicularly into the wider strips to form a lattice pattern. Press ends of lattice strips to edge of bottom piecrust to seal. Trim excess dough; crimp edges.To cook now: Place a baking sheet in oven; preheat oven to 375°F. Brush crust with egg. Place pie on baking sheet; bake in oven until crust is browned and filling is bubbly, about 55 minutes to 1 hour. Let stand 20 minutes before serving.To freeze for later: Wrap entire pie with plastic wrap. Wrap with heavy-duty aluminum foil. Freeze at least 24 hours (up to 1 month).To thaw and cook: Remove pie from freezer; thaw in refrigerator 24 hours. Remove pie from refrigerator, and unwrap. Place a baking sheet in ove
CURRY CHICKEN POT PIE RECIPE | ALTON BROWN
From altonbrown.com
LIGHTLY CURRIED PARTY POT PIE | CHICKEN.CA
From chicken.ca
COCONUT CURRY CHICKEN POT PIE - COMPLETELY DELICIOUS
From completelydelicious.com
CURRIED CHICKEN AND VEGETABLE STEW – RECIPE ME
From recipeme.co.za
20 BEST POT PIE RECIPES FROM CHICKEN TO BEEF - INSANELY GOOD
From insanelygoodrecipes.com
RECIPES & COOKBOOKS - FOOD, COOKING RECIPES - BETTYCROCKER.COM
From bettycrocker.com
EASY 1-HOUR RICH, CREAMY PARMESAN CHICKEN POT PIE RECIPE
From aniasvibrantkitchen.com
THE BEST CHICKEN CURRY POT PIE WITH MIXED VEGETABLES | FOODAL
From foodal.com
BEST CURRY CHICKEN POT PIE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
CURRIED CHICKEN POT PIE | MCCORMICK
From mccormick.com
SOUTH AFRICAN CURRY PASTE BY CANTOF. A THERMOMIX ® RECIPE IN THE ...
From recipecommunity.com.au
ONE POT CURRIED COCONUT CHICKEN - KOPLO RECIPES
From koplorecipes.blogspot.com
CURRIED CHICKEN POT PIE : RECIPES : COOKING CHANNEL RECIPE | NADIA …
From cookingchanneltv.com
EASY AND DELICIOUS CREAMY CHICKEN POT PIE RECIPE RECIPES
From hola.churchrez.org
CURRY CHICKEN POTPIE RECIPE | EATINGWELL
From eatingwell.com
ONE POT HUNTER’S CHICKEN RICE RECIPE | JD SEASONINGS
From jdseasonings.com
POT PIE RECIPES - INDIVIDUAL, TURKEY, CHICKEN & MORE | TASTE OF HO
From tasteofspoons.net-freaks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love