Monday, October 17, 2011

Curried Chicken Pot Pie

Another recipe of unknown origin; however, I suspect it may be a combination of a couple pot pie and mulligatawny soup? Anyway, it's good and warms you all the way through which is just what is needed this time of year.
1 T vegetable oil
1 lb chicken breasts, cut into bite size pieces
1 medium onion, chopped
1 c sliced carrots
1 c chicken broth
1/4 c flour
2 t curry powder
1 med apple, cut into 1/2' pieces
1/2 c peas
1/2 c cream or coconut milk

Heat oil and saute the ingredients through the carrots. Whisk together broth, flour and curry powder and add to the sauteed vegetables and bring to a boil. Stir in the apple. Decrease heat and cook 2 minutes stirring constantly. Remove from heat when thickening and add peas and cream. Pour into a pie plate and top with:

1 sheet puff pastry
Bake 20-25 minutes in a preheated 425 degree oven.

I chopped all the ingredients and whisked together the broth mixture before leaving for swim practice and threw everything together very quickly upon returning home. That worked to make this a weeknight meal for our family.

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