Curry Chicken Pot Pie

Curry Chicken Pot Pie Recipe - A Delicious Main Course

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 6-8

Introduction

Curry Chicken Pot Pie is a delicious and comforting dish that combines the flavors of curry with tender chicken and a flaky puff pastry crust. This recipe is perfect for a cozy family dinner or a special occasion.

History

The origins of pot pie can be traced back to medieval England, where it was a popular dish among the upper class. The dish was traditionally made with a pastry crust filled with meat, vegetables, and gravy. Over time, variations of the dish emerged, including the addition of curry spices to create a unique and flavorful twist on the classic recipe.

Ingredients

946 ml (4 cups) frozen vegetable mix (peas, carrots)
15-30 ml (1 to 2 tbsp) canola oil
44 ml (3 tbsp) butter
237 ml (1 cup) chopped onion
237 ml (1 cup) chopped celery
355 ml (1.5 cups) low-sodium chicken broth
118 ml (0.5 cup) milk
44 ml (3 tbsp) flour
5 ml (1 tsp) curry powder
300 ml (2 tbsp) dried parsley
5 ml (1 tsp) salt
2 ml (0.5 tsp) fresh ground pepper
473 ml (2 cups) cubed cooked chicken
1 package puff pastry

How to prepare

Preheat the oven to 204°C (400°F).
Toss the frozen vegetables with canola oil and spread them evenly onto a sheet pan. Place the pan into the oven and cook until the vegetables turn golden brown.
In a sauté pan, heat 15 ml (1 tbsp) of butter and sweat the onion and celery.
In another saucepan, heat the broth and milk. Add the remaining butter to the celery mixture and cook until the water evaporates.
Add the flour and curry to the mixture and cook for 1 to 2 minutes.
Whisk in the hot milk mixture and cook until it thickens. Add the parsley, salt, and pepper.
Toss the browned vegetables and the chicken together.
Pour the mixture into a shallow baking pan or a large terra cotta pot base lined with foil. Top it with 6 to 8 circles of puff pastry.
Place the pan into the oven and cook until the puff pastry turns brown and the mixture becomes hot and bubbly, approximately 25 minutes.

Variations

Substitute the chicken with turkey or beef for a different flavor.
Add additional vegetables such as peas, corn, or bell peppers for extra color and texture.
Use a different spice blend such as garam masala or cumin for a unique twist on the recipe.

Cooking Tips & Tricks

Be sure to cook the frozen vegetables until they are golden brown to enhance their flavor.

- Sweating the onion and celery before adding them to the sauce will help to bring out their natural sweetness.

- Whisking the hot milk mixture into the flour and curry mixture gradually will help to prevent lumps from forming.

- Make sure to top the pot pie with enough puff pastry to create a flaky and golden crust.

Serving Suggestions

Curry Chicken Pot Pie pairs well with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Browning the vegetables in the oven before adding them to the pot pie will enhance their flavor.

- Gradually whisking the hot milk mixture into the flour and curry mixture will help to create a smooth and creamy sauce.

Ingredient Substitutions

Use olive oil or vegetable oil in place of canola oil.

- Substitute almond milk or coconut milk for dairy milk.

- Use gluten-free flour and puff pastry for a gluten-free version of the recipe.

Make Ahead Tips

Curry Chicken Pot Pie can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply top with puff pastry and bake as directed.

Presentation Ideas

Serve Curry Chicken Pot Pie in individual ramekins for a stylish presentation. Garnish with fresh herbs such as cilantro or parsley for a pop of color.

Pairing Recommendations

Curry Chicken Pot Pie pairs well with a crisp white wine such as Chardonnay or a light beer such as a pilsner.

Storage and Reheating Instructions

Leftover Curry Chicken Pot Pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.

Nutrition Information

Calories per serving

Each serving of Curry Chicken Pot Pie contains approximately 400 calories.

Carbohydrates

Each serving of Curry Chicken Pot Pie contains approximately 40 grams of carbohydrates.

Fats

Each serving of Curry Chicken Pot Pie contains approximately 20 grams of fat.

Proteins

Each serving of Curry Chicken Pot Pie contains approximately 25 grams of protein.

Vitamins and minerals

Curry Chicken Pot Pie is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains wheat and dairy.

Summary

Curry Chicken Pot Pie is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Curry Chicken Pot Pie. It was a cold winter evening, and I was rummaging through my collection of old cookbooks, looking for something warm and comforting to make for dinner. As I flipped through the pages of one particularly worn and tattered book, a recipe caught my eye - Curry Chicken Pot Pie.

The recipe belonged to my dear friend Margaret, who had learned it from her grandmother many years ago. Margaret had always been a fantastic cook, and I knew that anything she made was sure to be delicious. I had never made a pot pie before, let alone one with a curry twist, but I decided to give it a try.

I gathered all the necessary ingredients - chicken, vegetables, curry powder, pastry dough - and got to work in the kitchen. As I chopped and stirred, the fragrant aroma of curry filled the air, and I knew I was onto something special. The rich, golden sauce bubbled away on the stove, thickening and developing a depth of flavor that made my mouth water.

Finally, it was time to assemble the pie. I poured the curry chicken filling into a buttery pie crust, topped it with another layer of pastry dough, and popped it into the oven to bake. As the pie baked, the smell of warm spices and buttery pastry wafted through the house, making my stomach growl in anticipation.

When the timer finally dinged, I pulled the golden-brown pie out of the oven and set it on the table to cool. The crust was flaky and crisp, the filling bubbling and fragrant. I couldn't wait to dig in.

As I took my first bite of the Curry Chicken Pot Pie, I was transported to a world of comforting warmth and delicious flavor. The curry added a subtle kick of spice that complemented the tender chicken and vegetables perfectly. Each bite was a symphony of textures and tastes that danced on my tongue, leaving me craving more.

I knew then and there that this recipe would become a staple in my kitchen. I made it for family gatherings, dinner parties, and quiet nights at home. Each time, it was met with rave reviews and requests for the recipe.

Over the years, I have tweaked and perfected the recipe, adding my own touches and variations. Sometimes I use leftover turkey instead of chicken, or swap out the vegetables for whatever is in season. But the heart of the recipe - the rich, fragrant curry sauce and flaky pastry crust - remains the same.

I often think of Margaret and her grandmother when I make this dish, grateful for the gift of their recipe and the joy it has brought me and my loved ones over the years. Cooking has always been a source of comfort and joy for me, a way to express my creativity and nourish those I care about. And this recipe for Curry Chicken Pot Pie is a shining example of that.

As I sit down to enjoy a slice of pie on this chilly winter evening, I am filled with gratitude for all the wonderful people and experiences that have brought this recipe into my life. And I look forward to many more years of making and sharing this delicious dish with those I hold dear.