Curried Chicken Potpie Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CURRIED CHICKEN POTPIE



Curried Chicken Potpie image

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

1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water
5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 1/2 cups)
1/2 head cauliflower, cut into florets
2 garlic cloves, minced
2 tablespoons curry powder
1/2 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1/4 pound green beans, trimmed and cut into 1-inch pieces
Coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)

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

CURRIED CHICKEN POT PIE



Curried chicken pot pie image

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

8 chicken breasts (boneless and skinless )
2 tbsp Garam Masala
2 tsp salt
1 onion (finely chopped)
2 celery spears (finely chopped )
2 carrots (peeled and chopped )
4 garlic cloves (crushed)
1 tbsp Garam Masala
½ tsp ground cardamom
1 tsp paprika
½ tsp ground cumin
½ tsp ground coriander
2 tbsp flour
2 cups chicken stock
1 cup cream
1-2 tsp lemon juice
salt and pepper (to taste )
1 roll puff pastry (thawed )
1 egg (beaten)

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 PIE



Curry Chicken Pot Pie image

Provided by Alton Brown

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry

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.

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

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

1/2 cup of chopped onion
2 tablespoons butter or 2 tablespoons margarine
2 cups frozen vegetables (peas, carrots, etc.) or 2 cups assorted fresh vegetables (peas, carrots, etc.)
10 1/2 ounces chicken broth (I like Campbells)
1/4 cup milk
2 tablespoons flour
1 teaspoon curry powder (or more, depending on taste)
1 teaspoon dried parsley
1 -2 dash salt
1 -2 dash pepper
1 cup cubed cooked chicken
ready-made pie crust

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 SHEPHERD'S PIE



Curried Chicken Shepherd's Pie image

Use leftover mashed potatoes to crown this comforting casserole. The creamy chicken-and-veggie mixture is mildly seasoned with curry to please almost any palate. -Lori Lockrey, Scarborough, Ontario

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

1 large onion, chopped
2 celery ribs, chopped
3 tablespoons butter, divided
1 cup frozen peas and carrots
3 tablespoons all-purpose flour
1 teaspoon curry powder
1-1/2 cups reduced-sodium chicken broth
1/2 cup 2% milk
2 cups cubed cooked chicken
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups mashed potatoes (with added milk and butter)
1/4 teaspoon paprika

Steps:

  • In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer., Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper., Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 410 calories, Fat 19g fat (9g saturated fat), Cholesterol 99mg cholesterol, Sodium 1025mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.

CHICKEN POT PIE



Chicken Pot Pie image

This recipe is from a casserole episode of Good Eats. I love the idea of using frozen puff pastry rounds on top instead of going to the trouble of making a bottom and top crust. The curry powder in the roux gives it a really unique flavor.

Provided by dividend

Categories     Savory Pies

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

1 medium onion, chopped
2 -3 celery ribs, chopped (about 1 cup)
salt
2 tablespoons butter
3 tablespoons flour
1 teaspoon curry powder
1 1/2 cups chicken broth
1/2 cup milk
extra virgin olive oil or canola oil
1 (16 ounce) bag frozen vegetables (I normally use a mix of corn, carrots, peas, and green beans)
2 cups cooked chicken, cubed
1 sheet frozen puff pastry

Steps:

  • Preheat the oven to 350 degrees, and take the pastry out of the freezer to thaw slightly.
  • Heat a sauté pan over medium heat with a little oil and sweat the celery and onion with a little salt.
  • While that is softening, toss the veg medley with some canola oil, spread on a baking sheet, and roast in the oven.
  • Push the celery and onion off to the side of the pan and add the butter, flour, and curry powder. Stir together until smooth and cook for 2 minutes.
  • Heat the broth and milk in the microwave until close to boiling. Pour into the pan and bring to a boil (about 1 minute).
  • Add the veggies and the chicken to the pan and stir.
  • Move the mixture to a casserole dish, packing the mixture down to eliminate air bubbles.
  • Open the puff pastry sheet, and seal the seams from the folds by pressing with your fingers, then roll out the sheet with a rolling pin.
  • Using a fork, poke holes all over the dough, and then cut out rounds w/ a biscuit cutter (press straight down through the dough before turning the cutter). Space the rounds about 1 inch inches apart on the top of the casserole.
  • Bake uncovered for 45 minutes.

Nutrition Facts : Calories 433.5, Fat 24.1, SaturatedFat 7.9, Cholesterol 48, Sodium 414.6, Carbohydrate 35.1, Fiber 4.4, Sugar 1.5, Protein 19.9

CURRIED CHICKEN PIE



Curried chicken pie image

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

2 tbsp cold pressed rapeseed oil
500g chicken breasts , cut into chunks
4 spring onions , sliced
3 garlic cloves , grated
thumb-sized piece ginger , grated
1 tbsp curry powder
1 large head broccoli , cut into florets, top of stalk thinly sliced
1 tsp soy sauce
250ml low-fat coconut milk , plus a splash
250ml chicken stock
1 heaped tsp cornflour mixed with 1 tbsp hot water
4 large handfuls kale
4 sheets filo pastry
½ tbsp nigella seeds

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

CURRY CHICKEN POPOVER PIE



Curry Chicken Popover Pie image

My cast-iron skillet is one of my favorite pans to use for cooking. This flavorful curry chicken potpie has Indian influences. It is perfect to cook in the skillet and then serve at the table puffed, golden and piping hot. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15

1-1/2 cups cubed cooked chicken breast
1/2 cup canned cooked lentils
1/4 cup finely chopped green onions
1/4 cup shredded carrots
4 large eggs
1 cup all-purpose flour
1 cup light coconut milk
2 tablespoons minced fresh cilantro
2 teaspoons curry powder
1 garlic clove, halved
1 teaspoon minced fresh gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
Grated lemon zest
Optional: Sliced green onions and cilantro

Steps:

  • Preheat oven to 425°. Place chicken, lentils, green onions and carrots in a greased 10-in. cast-iron skillet. Place the eggs, flour, coconut milk, cilantro, curry powder, garlic, ginger, salt and pepper in a blender; cover and process until blended. Pour into skillet., Bake until puffy, browned and cooked through, 30-35 minutes. Sprinkle with lemon zest before serving. If desired, top with green onions and cilantro.

Nutrition Facts : Calories 232 calories, Fat 7g fat (3g saturated fat), Cholesterol 151mg cholesterol, Sodium 271mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 3g fiber), Protein 18g protein.

CHICKEN CURRY POTPIE



Chicken Curry Potpie image

Provided by Steven Stern

Categories     dinner, main course

Time 1h30m

Yield 5 servings

Number Of Ingredients 14

3 1/2 cups all-purpose flour, or as needed
2 teaspoons kosher salt
3 1/2 teaspoons baking powder
11 tablespoons very cold unsalted butter, cut into 1-inch cubes
1 1/4 cups buttermilk
2 tablespoons canola oil
2 1/2 pounds bone-in chicken thighs, skin removed
1/4 cup Madras curry powder
2 lemon grass stalks, tops trimmed, bases halved lengthwise and smashed
3 white onions, cut into 3/4-inch dice
1/2 to 3/4 cup fish sauce
4 large carrots, peeled and cut into 3/4-inch dice
3 large Yukon Gold or baking potatoes, peeled and cut into 3/4-inch dice
1 1/4 cups coconut milk

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.

GREEN-CURRY CHICKEN POTPIE



Green-Curry Chicken Potpie image

This recipe makes enough curry paste for three potpies, so you'll have some extra. It can be frozen for up to three months. Keep it on hand to use in meat, seafood, or noodle dishes for a quick meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 50m

Yield Makes one 9-by-12-inch potpie

Number Of Ingredients 21

1/2 cup chopped lemongrass (from 2 stalks)
1/2 cup fresh cilantro
1/4 cup chopped garlic (about 8 cloves)
1/4 cup chopped scallions (about 2)
3 serrano chiles, thinly sliced
2 tablespoons chopped peeled fresh ginger
1 tablespoon finely grated lime zest, plus 2 tablespoons fresh lime juice (from 2 limes)
1 tablespoon coriander seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
1 teaspoon whole black peppercorns, toasted and ground
Coarse salt
1 cup spinach, rinsed well and dried
1 cup unsweetened coconut milk, preferably Thai Kitchen (thaikitchen.com)
1 teaspoon all-purpose flour
1 zucchini, quartered lengthwise and cut into 1-inch pieces
1 1/2 pounds boneless, skinless chicken breast and thighs, cut into 1-inch cubes
Coarse salt and freshly ground pepper
6 sheets (9 by 14 inches) frozen phyllo dough, thawed (from one 1-pound package)
Melted unsalted butter, for brushing
Coarse salt
Garnish: basil leaves

Steps:

  • Make the curry paste: Puree lemongrass, cilantro, garlic, scallions, chiles, ginger, lime zest and juice, coriander, cumin, peppercorns, and 1 teaspoon salt in a food processor until smooth.
  • Make the curry sauce: Puree spinach, coconut milk, and 1/4 cup plus 1 tablespoon curry paste in blender until smooth.
  • Preheat oven to 375 degrees. Make the filling: Bring curry sauce to a simmer in a medium straight-sided skillet. Whisk in flour, and simmer until thickened, about 2 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes.
  • Make the topping: Transfer filling to a 9-by-12-inch (8-cup) baking dish. Brush 1 sheet of phyllo with butter. Layer phyllo sheet over filling, crumpling slightly. Repeat with remaining phyllo and butter, leaving space between each sheet to vent. Sprinkle top with salt. Bake until phyllo is golden and filling is bubbling, about 25 minutes. Garnish with basil.

CURRY POT PIE WITH THAI GREEN CURRY CHICKEN



Curry Pot Pie with Thai Green Curry Chicken image

An Asian-inspired twist on the old American standard.

Provided by Phinneas Stone

Categories     World Cuisine Recipes     Asian

Time 2h25m

Yield 8

Number Of Ingredients 16

2 tablespoons Thai green curry paste
1 (14 ounce) can light coconut milk, divided
1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
3 tablespoons fish sauce
3 tablespoons brown sugar
2 tablespoons soy sauce
1 cup halved Thai baby eggplant
1 cup Asian long beans, cut into 1 1/2-inch pieces
1 cup chopped onion
1 cup chopped baby bok choy
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
½ cup peeled garlic cloves
2 Thai dragon chile peppers, chopped, or more to taste
10 leaves fresh basil, or more to taste
1 (15 ounce) package double crust ready-to-use pie crust, at room temperature

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.

Nutrition Facts : Calories 430.7 calories, Carbohydrate 40 g, Cholesterol 32.3 mg, Fat 22.2 g, Fiber 4.4 g, Protein 17.8 g, SaturatedFat 7.1 g, Sodium 1008.5 mg, Sugar 8.1 g

COCONUT CURRY CHICKEN POT PIE



Coconut Curry Chicken Pot Pie image

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

cooking spray
1 (14.1 ounce) package double-crust pie pastry, thawed
⅓ cup all-purpose flour
1 ½ tablespoons packed brown sugar
1 tablespoon curry powder
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon chili powder
2 cups chicken broth
½ pound cubed boneless, skinless chicken breast
⅓ cup butter
3 small potatoes, peeled and diced
1 medium onion, diced
1 pinch curry powder
1 (12 ounce) package frozen peas and carrots
1 (13 ounce) can unsweetened coconut milk

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

More about "curried chicken potpie food"

CURRY CHICKEN POT PIE | SOUTHERN LIVING
curry-chicken-pot-pie-southern-living image
Step 1. Melt butter in a medium skillet over medium. Add carrots and shallots. Cook, stirring occasionally, until tender, about 5 minutes. Add …
From southernliving.com
Category Dinner
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


20 BEST IDEAS CURRY CHICKEN POT PIE - BEST RECIPES IDEAS AND …
19. Pumpkin curry chicken pot pie recipe. 20. Curried Chicken Pot Pie Recipe. .Making pies are easy, whether you begin with a homemade crust or buy one at the shop, grind your very own Oreos for a cookie crust or simply grab one in the baking aisle. Pies are really very easy to make, especially with these recipes.
From eatandcooking.com


8 DELICIOUS CHICKEN POT PIE RECIPES
Chicken Pot Pie. This is a traditional pot pie with a pastry topping that’s baked with chicken, root veggies and gravy for a delicious chicken dinner. Our pot pie recipe uses pre-made pie shells so you don’t have to slave away in the kitchen making homemade pastry. Recipes.
From chicken.ca


CURRIED CHICKEN POT PIE : RECIPES - COOKING CHANNEL
Watch how to make this recipe. 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.
From cookingchanneltv.com


CHICKEN CURRY POT PIES | RECIPE - RACHAEL RAY SHOW
Remove chicken to cool. Strain stock and return to stove to keep warm. Heat a large deep skillet or Dutch oven over medium-high heat with EVOO. Heat oven to 400F. Melt butter into oil and add onion, carrot, celery, parsnip, apple, ginger, garlic and season with salt and pepper, curry powder and cook to soften 7-8 minutes, stirring frequently.
From rachaelrayshow.com


CURRIED-CHICKEN POTPIE RECIPE | MYRECIPES
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 …
From myrecipes.com


CURRIED CHICKEN POTPIE | RECIPES, FOOD, POT PIE
Sep 16, 2015 - The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder. Sep 16, 2015 - The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


CURRIED CHICKEN POT PIE RECIPE
CURRIED CHICKEN POT PIE. Familiar pot pie ingredients -- chicken, carrots and peas – combine with a mild curry flavor and the sweetness of Golden Delicious apples for a mouthwatering meal that takes chicken pot pie to a whole new level. Prep Time: 20 minutes Cook Time: 35 minutes Makes 6 servings. Ingredients: • 1 tablespoon vegetable oil
From foodreference.com


CURRIED CHICKEN POTPIE - MARTHA.COM
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 r
From martha.com


THE BEST CURRIED BEEF POT PIE - THE DIASPORIC DISH
Preheat oven to 300 degrees. Season the stew beef with salt, pepper, 1/2 of the maggi cube, 1/2 tsp thyme, 1/2 tsp turmeric powder, and tsp each garlic powder, onion powder, cumin, chili powder, smoked paprika, and cayenne powder. In a dutch oven, heat the olive oil over medium high heat. Sear the seasoned beef and set aside.
From thediasporicdish.com


CURRIED-CHICKEN POTPIE RECIPE
Crecipe.com deliver fine selection of quality Curried-chicken potpie recipes equipped with ratings, reviews and mixing tips. Get one of our Curried-chicken potpie recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Smoked Salmon-Cardamom Spread Crecipe.com This Smoked Salmon- Cardamom Spread recipe teaches you …
From crecipe.com


OUR CURRY CHICKEN POT PIE IS THE ULTIMATE ONE-DISH WONDER
Curried Chicken Pot Pie. Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall. It all starts with a couple convenience items that will speed up the prep: rotisserie chicken and store-bought pie crust. The filling comes together with all of the usual suspects (peas, carrots, garlic) and for shallots, a more ...
From southernliving.com


CURRY CHICKEN POT PIE RECIPE | LEITE'S CULINARIA
Preheat the oven to 400°F (200°C). In a large bowl, mix together the chicken, curry powder, sambal oelek, pepper, shallot, garlic, and lemongrass. Marinate for 30 minutes while you prepare the potato, carrots, and onions. In a large pot, over medium-high heat, warm the oil. Add the chicken and brown for 5 minutes.
From leitesculinaria.com


CURRY CHICKEN POT PIE RECIPE | ALTON BROWN
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 ...
From altonbrown.com


CURRIED-CHICKEN POTPIE - DAIRY FREE RECIPES
Recipes Magazine. Home. Recipes. Curried-Chicken Potpie. Curried-Chicken Potpie. This vegetarian recipe serves 6. One portion of this dish contains about 11g of protein, 13g of fat, and a total of 416 calories. If you have skinned, olive oil, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Instructions. …
From fooddiez.com


GLUTEN FREE CHICKEN POT PIE WITH DROP BISCUITS - FEARLESS DINING
Add the shredded chicken back to the broth. Step 4: Add cream, butter, vegetables, and gluten free flour blend to the pot of chicken and broth and simmer on low. Stir and add the curry powder and turmeric for flavor. Simmer for 10 minutes. Step 5: Place the chicken mixture in a casserole dish.
From fearlessdining.com


CURRY CHICKEN POTPIE RECIPE | EATINGWELL
Preheat oven to 400°F. Advertisement. Step 2. Melt butter in a medium saucepan over medium-low heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, curry powder and salt and cook for 1 minute. Stir in cauliflower and peas and carrots.
From eatingwell.com


CHICKEN POTPIE RECIPES | COOKING LIGHT
View Recipe: Tamale Chicken Potpies. Serve these individual potpies with a side of spicy black beans: Heat 2 teaspoons canola oil in a medium saucepan over medium heat. Add 1/2 cup diced green bell pepper and 2 minced garlic cloves; sauté until soft. Stir in 1 (15-ounce) can rinsed and drained black beans, 1 tablespoon fresh lime juice, and 1 ...
From cookinglight.com


LIGHTLY CURRIED PARTY POT PIE | CHICKEN.CA
Remove skin and bones from chicken, then cut into large bite-size pieces. They should measure about 4 cups (1 L). Stir into the filling. If making the pie right away, stir gently over medium heat until chicken is hot. If making ahead, cover and refrigerator up to …
From chicken.ca


CHICKEN CURRY POT PIE RECIPE | BON APPéTIT
Step 1. Preheat oven to 425°. Heat butter in a large shallow braising pot or large skillet (around 12" in diameter) over medium. Cook …
From bonappetit.com


COCONUT CURRY CHICKEN POT PIE - COMPLETELY DELICIOUS
Remove from pan and set aside. Place remaining 1 tablespoon butter in the skillet. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the tomato paste, curry powder, and flour. Add the coconut milk very gradually while whisking constantly. Add the chicken stock.
From completelydelicious.com


CURRY CHICKEN POTPIE - FOOD RECIPES
Here, the crust goes on the top instead of the bottom, inverting the classic chicken potpie recipe, so be sure to get the one that comes as a roll instead of already in a tin. active: 20 mins total: 1 hr 5 mins Servings: 4 Ingredients 2 tablespoons unsalted …
From recipes.studio


CURRIED CHICKEN POTPIE | NESTLé RECIPES
I learned how to prepare Curried Chicken Potpie with this easy and fun recipe! Cook with Inspiration and discover all the healthy tips that NESTLÉ has for you.
From nestlerecipescaribbean.com


CURRIED CHICKEN POT PIE | THE MESSY BAKER
Curried Chicken Pot Pie with Phyllo Crust Printable Recipe. Serves 4 to 6. A crisp, light phyllo crust lifts this delicious pot pie into make-ahead company fare. Ingredients. 1 tbsp canola oil; 2 tbsp curry paste (mild Madras) 1 large leek, white and light green parts only, thinly sliced (about 1 1/2 cups) 1 can (14 oz.) light coconut milk; 1 ...
From themessybaker.com


CURRIED CHICKEN POT PIE RECIPE - ALL INFORMATION ABOUT HEALTHY …
Steps. 1. Heat oven to 400°F. Spray 9-inch glass pie plate or 2-quart round casserole with cooking spray. 2. In 4-quart Dutch oven, melt butter over medium heat. Cook onion and sweet potato in butter 10 to 12 minutes, stirring occasionally, until …
From therecipes.info


CREAMY CURRIED CHICKEN POT PIE RECIPE - CLEAN EATING MAG
Add chicken and cook until just cooked through, stirring occasionally, about 5 to 7 minutes. Transfer to a plate and set aside. Transfer to a plate and set aside. To stockpot, heat remaining 1 …
From cleaneatingmag.com


CURRY CHICKEN POT PIE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


CHICKEN POT PIE (THE BEST) | RICARDO
Filling. In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside. In a second bowl, dissolve the cornstarch in the milk. Set aside. In a large pot, soften the onion, carrot and celery in the remaining butter. Season with salt and pepper. Add the broth and potatoes and bring to a boil.
From ricardocuisine.com


CURRIED CHICKEN POT PIE RECIPE - RECIPETIPS.COM
1 tablespoon vegetable oil; 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces; 1 medium onion, chopped (about 3/4 cup) 1 cup sliced carrots
From recipetips.com


THE BEST CHICKEN CURRY POT PIE WITH MIXED VEGETABLES
Step 3 – Cook the Filling. In a large, deep skillet, heat the butter until melted. Add the onions, potatoes, carrots, garlic, and curry powder. Cook for about 5 minutes to soften the vegetables. Mix in the chicken, broth or stock, mushrooms, peas, salt, and pepper. Freshly ground salt and pepper would be best!
From foodal.com


CURRIED CHICKEN POT PIE | MCCORMICK
2 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.
From mccormick.com


CURRIED CHICKEN POTPIE | FOOD, CURRY CHICKEN, RECIPES
Oct 14, 2013 - The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder. Oct 14, 2013 - The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com.au


CURRIED CHICKEN POT PIE - FOOD NETWORK
Method. Preheat oven to 450F. 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. Sauté for 8 to 10 minutes, until the chicken is slightly golden on all sides. Deglaze the pot with the organic chicken stock.
From foodnetwork.co.uk


Related Search