SPICED CHICKEN POT PIES
Steps:
- For the spice blend: Mix all the ingredients together. Store at room temperature in an airtight jar for up to 3 months.
- For the chicken pot pie: Preheat the oven to 425 degrees F. Heat the oil in a large ovenproof skillet, braiser or pot over medium-high heat. Sprinkle the chicken thighs generously on both sides with salt and pepper and place skin side down in the skillet. Cook until the skin is golden and crisp, about 10 minutes. Then turn the thighs over and transfer the pan to the oven and bake until an internal temperature of 165 degrees F, 10 to 15 more. (Alternatively, you can turn the chicken thighs and on the stove and not for 15 to 18 minutes more, but it might get spitty!.) Transfer the chicken to a plate leaving the fat in the pan. Heat the pan over medium and add the onion, carrot, celery and a pinch of salt and cook, stirring, until softened, 7 to 10 minutes. Add the ginger and hawaij to the vegetable mixture and cook for another minute, add the flour and cook, stirring, for another minute.
- Meanwhile, bring the stock to a simmer in a small saucepan. Gradually add a ladle of the stock into the vegetable mixture and cook, stirring, allowing it to thicken before adding another ladle full. Stir in the dill, parsley and peas and then reduce to low. Pull the chicken off the bones, discard or snack on the skin, chop the chicken into bite-size pieces and add it to the pan. Stir in the heavy cream. Taste and adjust seasoning as desired.
- Ladle into 4 1/2-quart oven proof bowls or cocottes and place them on a rimmed baking sheet, which will make them easier to transfer and will also catch any of the mixture that overflows in the oven.
- On a work surface, roll out the puff pastry sheet so that it's big enough to cut into 4 squares that are about an inch larger than the bowls. Cut into four equal squares and cut two slits in the center (it's easiest to do this while the puff pastry is on the counter versus on top of the pies). Lay the puff pastry on top of the bowls so that it sits comfortably. Brush the tops with egg wash and sprinkle with a pinch of flaky salt and cover liberally with sesame seeds. Bake until the pastry is golden, about 20 minutes. Let cool slightly and serve.
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
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.
CURRY COMFORT CHICKEN POT PIE
I love comfort food, but my husband likes more exotic flavors. So this is a compromise that I came up with recently. It satisfied my craving for something warm and belly-filling while tempting his adventurous palate. This recipe improvises upon three recipes I found here, numbers 100215, 10744 and 51269. You can substitute carrots and cauliflower for the sweet potatoes and parsnips, respectively. I prefer the Bisquick crust, but puff pastry and regular pie crust would also work well.
Provided by Chef Jean Louise
Categories Savory Pies
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Combine sweet potato, parsnip and 1 tbs. of the olive oil in a large Ziploc bag and shake to coat them in olive oil.
- Spread them out on a large baking sheet and season with salt and pepper to taste.
- Bake for 10-15 minutes, until they just start to brown and turn tender.
- In a large skillet or wok, over medium heat, saute chicken in the rest of the olive oil, seasoning with salt and pepper to taste. Remove chicken from skillet into a large bowl.
- In the same skillet, over medium-high heat, melt the butter and saute the onion and bell pepper until both just begin to brown.
- Add sweet potato and parsnip, and stir to mix vegetables.
- Reduce heat to medium, then add flour and cook for one minute stirring constantly to coat the vegetables.
- Combine chicken broth, half and half and curry powder.
- Pour over vegetables and simmer, stirring constantly, until the mixture is thick and bubbling.
- Stir in the chicken.
- Pour the mixture into a 9 x 13 Pyrex baking dish.
- Combine eggs and Bisquick and pour over the top of pot pie.
- Place in center of oven and bake for 25-30 minutes until the top turns golden brown.
Nutrition Facts : Calories 445.8, Fat 25.9, SaturatedFat 10.9, Cholesterol 97.4, Sodium 816.4, Carbohydrate 43.6, Fiber 2.7, Sugar 7.5, Protein 9.7
COCONUT CURRY CHICKEN POT PIE
This is a rich, creamy-and best of all-simple yellow curry recipe that can be served a variety of ways. My favorite way to eat curry is in a chicken pot pie. Comfort food with a little flare!
Provided by jessie.roos
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 1.5 quart baking dish with cooking spray.
- Lay one pie crust on a work surface. Take a small amount from the outer edges of the second crust and add to the first, making it large enough to cover the dish. Place crust in the dish, leaving edges to hang over the sides; set aside.
- Combine flour, brown sugar, 1 tablespoon curry powder, salt, pepper, and chili powder in a small bowl.
- Bring chicken broth to a boil in a small pot. Add chicken; cover and simmer for 10 minutes. Remove chicken to a bowl and reserve 1 3/4 cups chicken broth for sauce.
- Melt butter in a large saucepan over medium-high heat. Add potatoes and onion plus a pinch of curry powder; cook and stir for 5 minutes. Add frozen peas and carrots; cook for 3 to 5 minutes. Stir in flour mixture to coat veggies; cook for 1 minute.
- Slowly add coconut milk and reserved chicken broth. Cook, stirring constantly, for 8 to 10 minutes. Taste and adjust spices as needed. Add chicken and cook until heated through, about 2 minutes.
- Pour mixture into the bottom pie crust. Top with remaining crust and pinch the edges together to seal all the way around. Cut a few slits in the top crust.
- Bake in the preheated oven until golden brown on top, 30 to 35 minutes. Remove and let firm up for 15 minutes before serving.
Nutrition Facts : Calories 535.3 calories, Carbohydrate 47 g, Cholesterol 36.5 mg, Fat 34.1 g, Fiber 5.8 g, Protein 13.2 g, SaturatedFat 17.7 g, Sodium 935 mg, Sugar 4 g
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.
More about "curry comfort chicken pot pie recipes"
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
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.
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