Curried Chicken Pot Pie Food

CURRIED CHICKEN POT PIE

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.

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 POTPIE

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.

CURRY CHICKEN POT PIE

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.

ALL-CRUST SHEET PAN CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray.
• Melt the butter with the thyme in small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute. Pour in the chicken broth, whisking constantly until smooth. Stir in 2 teaspoons salt and a few grinds of black pepper and bring to a boil. Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
• Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine; set aside.
• Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.
• Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes.

CHICKEN CURRY POTPIE

Steps:

• Have ready five 24-ounce oval (or 7-inch round) gratin dishes.
• For the buttermilk biscuits: In a large bowl, whisk the flour, salt and baking powder to combine. Transfer 1 cup of the dry ingredients to a food processor, and sprinkle with the cubes of butter. Pulse 5 to 7 times until the butter pieces are pea-size. Transfer to the bowl with the remaining dry ingredients, and stir to distribute the butter evenly.
• Make several depressions in the flour mixture with your fingers; add the buttermilk a little at a time, mixing with your fingers, until it is all incorporated. Gently work the dough just until it comes together. Cover lightly, refrigerate 1 hour.
• For the chicken curry: Warm the oil in a 5-quart saucepan over medium-high heat, then add the chicken thighs, curry powder and lemon grass. Cook, stirring, until the thighs are seared on all sides and the curry powder is chestnut brown, 3 to 5 minutes. Add the onions and 1/2 cup fish sauce, and cook over medium heat, stirring and scraping the bottom of the pot, for 15 minutes.
• Add the carrots and enough water to cover. Bring to a boil, reduce heat, and simmer uncovered until the carrots are tender, about 20 minutes. Transfer the chicken to a plate and discard the lemongrass. Add the potatoes and coconut milk to the pan, and bring to a simmer. Pull meat from chicken thighs in bite-size pieces. Return the meat to the curry and continue to cook, uncovered, until potatoes are tender, about 20 more minutes. Taste sauce and, if needed (fish sauces vary in saltiness), season with up to 1/4 cup additional fish sauce.
• For assembly: Heat oven to 425 degrees. Divide the biscuit dough into five portions. On a lightly floured work surface, roll out each portion so it will cover the top of a gratin dish to within 1/2-inch of the edges. Distribute the chicken curry among the 5 dishes and top each with dough. Bake until the biscuits are golden, 15 to 20 minutes.

CREAMY CURRIED CHICKEN PIE

Steps:

• Put the chicken, quartered onion, carrot chunks, ginger, garlic and herb stalks in a large stock pot. Cover the chicken completely with water, bring to a simmer, then turn down the heat, cover and cook gently for 1 hr. Turn the chicken over halfway through cooking and top up the water if you need to. After 1 hr the chicken should be tender - try pulling a leg away from the breast with some tongs. If there's much resistance, keep cooking, checking every 10 mins or so. Carefully remove the chicken from the cooking liquid and leave to cool on a plate for about 10 mins.
• Shred the chicken meat and discard the fat and bones. Strain the cooking liquid (this is your stock) and discard the onions, carrots and other bits (or keep them to make soup). Measure out 500ml of the stock.
• Melt the butter in a pan (use the stock pan if it's empty - you don't need to wash it). Add a drizzle of oil and the chopped onion and carrot. Cook until the veg is soft, for about 8-10 mins. Stir in the flour, curry paste and turmeric, then crumble in the stock cube. As you stir, the ingredients will clump together. Keep cooking for a min or so, then add a ladleful of the chicken cooking liquid. Stir well until smooth, then add another ladleful. Continue until all of the stock has been used up and you have a smooth sauce.
• Stir the chicken, cream and chopped herbs into the sauce, then season well and remove from the heat. If freezing portions at this stage, transfer to a sealable container or bag, cool, then freeze for up to two months. Defrost thoroughly in the fridge before reheating in a pan or the microwave. See tips below for serving suggestions.
• Heat oven to 180C/160C fan/ gas 4. Transfer the creamy curried chicken to a pie dish, about 25 x 5cm. Brush 6 sheets filo pastry with a little melted butter or oil and scrunch the sheets on top of the pie, covering the filling. Bake the pie for about 45-50 mins, until the top is crisp and the curried chicken is bubbling and hot. Serve with Tenderstem broccoli, if you like.

CURRIED CHICKEN PIE

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.

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.

CURRY POT PIE WITH THAI GREEN CURRY CHICKEN

Steps:

• Place curry paste in a large saucepan and heat over medium-high heat. Break the paste apart using a wooden spoon and add about 1/4 of the coconut milk to the paste; cook and whisk until heated through and smooth, 2 to 4 minutes.
• Stir chicken into coconut milk mixture and simmer for about 3 minutes; add the remaining coconut milk, fish sauce, brown sugar, and soy sauce and stir well. Turn heat to medium-low and simmer until chicken is no longer pink in the center and sauce is slightly thickened, about 30 minutes. Remove saucepan from heat and cool curry sauce slightly.
• Mix eggplant, long beans, onion, bok choy, bamboo shoots, water chestnuts, garlic cloves, Thai dragon chile peppers, and basil to curry sauce. Return saucepan to burner and bring to a boil; reduce heat and simmer until vegetables are tender, about 30 minutes more.
• Preheat oven to 375 degrees F (190 degrees C). Line a 2-quart, 8 1/2-inch baking dish with 1 pie crust.
• Carefully transfer curry to the crust-lined baking dish until dish is filled to 1/2 inch from top. Moisten the exposed pie crust with water and lay the second pie crust over the filling, folding excess dough in a pleat-like formation. Press the 2 crusts together to form a seal. Cut a few slits into the top of the crust for ventilation.
• Bake in the preheated oven for 15 minutes. Wrap the sealed edges of crust in aluminum foil and continue baking until top crust is golden, 30 to 45 minutes more. Cool pot pie slightly before serving.

CURRY CHICKEN POT PIE

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.

COCONUT CURRY CHICKEN POT PIE

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.

CURRIED CHICKEN POT PIE

Steps:

• To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife.
• Combine 1/4 cup flour, water, and vinegar in a small bowl, and stir with a whisk until well-blended to create a slurry. Set aside.
• Combine 3/4 cup flour and salt in a large bowl, and cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
• Add slurry to flour mixture, and toss with a fork until moist.
• Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 15 minutes.
• Preheat oven to 400°.
• To prepare filling, heat oil in a large nonstick skillet over medium-high heat.
• Add curry; cook 2 minutes.
• Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes.
• Add broth and next 5 ingredients (broth through black pepper); bring to a boil.
• Cover, reduce heat, and simmer 5 minutes or until chicken is done.
• Combine cornstarch and water in a small bowl.
• Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.
• Spoon the filling into a round 2-quart casserole coated with cooking spray.
• Roll the crust into an 11-inch circle, and place over mixture.
• Cut 6 slits in top of the dough to allow steam to escape.
• Bake at 400° for 30 minutes or until golden brown and bubbly around the edges.
• Let stand 10 minutes.
• Note: You can also make this in an 11 x 7-inch baking dish. When you prepare the crust, press the dough into a 6 x 4-inch rectangle, and chill. Roll dough into an 11 x 7-inch rectangle and place over the filling.

CURRIED CHICKEN-AND-POTATO PIE

Steps:

• Preheat oven to 400 degrees. In a large nonstick skillet, melt 2 tablespoons butter. Add ginger and curry powder and cook 2 minutes. Add hash browns, chicken, and 2 tablespoons water and cook, breaking up meat with a wooden spoon, until chicken is cooked through and hash browns are tender, 15 minutes. Stir in peas and cilantro; season with salt and pepper. Let cool slightly.
• Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with butter. Gently transfer stack to a buttered 9-inch glass pie plate. Fill with chicken mixture, then fold edges over top. Bake until golden brown, 20 to 25 minutes.

CURRIED CURRY CHICKEN POT PIE IN A HURRY

Steps:

• Preheat oven to 425°F
• Heat oil in large skillet on medium-high heat.
• Add chicken, onion and carrots; cook and stir 5 minutes or until chicken is cooked through.
• Mix chicken broth, flour, curry powder and salt in small bowl with wire whisk until well blended.
• Add to skillet; bring to boil.
• Stir in apple.
• Reduce heat to medium; cook and stir 2 minutes or until sauce is thickened.
• Remove from heat.
• Stir in peas and cream.
• Spoon into 9-inch deep-dish pie plate or 2-quart round baking dish.
• Top with pie crust.
• Seal and flute edges.
• Cut several slits in top.
• Place pie plate on baking sheet.
• Bake 20 to 25 minutes or until crust is golden brown.

CURRY COMFORT CHICKEN POT PIE

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.

CURRY CHICKEN POT PIE

Steps:

• Preheat the oven to 400°F.
• Place the mixed vegetables on a cooking sheet and roast in a oven for 5 to 10 minutes until browned slightly. In sauté pan, heat 1 tablespoon of butte. Add the onion and celery; sauté until tender. In another saucepan, heat the broth and milk.
• Add two more tablespoons of butter to the celery mix to cook out all the water. After the water is cooked out, add the flour and curry to celery mix and cook for 1 to 2 minutes. Whisk in hot milk mixture and cook until thickened.
• Add the parsley, salt, and pepper; toss in the browned vegetables and the chicken.
• Pour in a shallow baking pan and top with 6 to 8 puff pastry sheets that have been cut into circles. Place in oven and cook until the puff pastry has browned and the mixture is hot and bubbly about 25 minutes.

CURRIED LEFTOVER POT PIE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C) degrees.
• In a large stock pot melt butter on medium heat and cook until it just starts to brown. Add cinnamon stick, cloves, and crushed cardamom pods and reduce heat to low. Cook until the spices are fragrant, about 3 minutes.
• Strain the spices from the butter and add the spiced butter back into the pot. Turn the heat up to medium and add onion, cook until caramelized.
• Add the garlic and saute for a minute until fragrant. Add shredded turkey, peas, carrots, gravy, garam masala, a bay leaf. Simmer for 10 minutes.
• Add the heavy cream and season to taste with salt and pepper.
• Pour the pot pie filling into a pie pan. Place spoonfuls of mashed potatoes around the pie pan. Place a sheet of puff pastry on top, crimping the edges to seal. Cut slits in the top to for steam.
• In a small bowl, beat the egg with the tablespoon of water until totally combined. Brush the egg wash onto the puff pastry.
• Bake for 45 minutes, or until pastry is cooked through and golden browned on top. Remove from oven and let it rest for 10 minutes before serving.
• Enjoy!