curried chicken pot pie
A few weeks ago, Zach took me to The Smith for a romantic meal and some Friday night cocktails. It was one of those memorable nights - the best of company, great conversation,and delicious food and drinks. One of my favorite dishes we tried was the chicken pot pie, and since then I decided I'd try my own rendition. I put together this very simple recipe, adding a little spice (some curry I purchased last year in Thailand). The result was a perfect blend of creamy, with a bold kick.
Curried Chicken Pot Pie serves 4
Ingredients 2 chicken breasts 1 cup carrots, diced 1/2 cup celery, diced 1/4 cup onions, diced 1 clove of garlic, minced 1/2 cup frozen green peas 1/4 tsp celery seed 1/4 cup heavy cream 1/2 cup unsalted chicken broth 1/2 cup all-purpose flour Puff pastry, thawed Curry powder Salt and pepper 1 egg
COOK CHICKEN - Preheat oven at 375. Lightly season chicken with a drizzle of olive oil, 1 tablespoon curry powder, a few (2) pinches of salt and pepper, then place on a baking sheet and roast in the oven for 20 minutes.
PREP FILLING - While chicken is roasting, heat olive oil, garlic, and onions in a saucepan on medium-high for 1 minute. Add vegetables, celery seeds, 1 tablespoon curry powder, and cook for 2 minutes. Drop heat to medium-low, and stir in chicken broth and heavy cream, add flour, and stir for about 2 minutes until thick. Cut roasted chicken into cubes, and place into vegetable mixture, and cook for another minute.
BAKE - Two options - 1) Divide mixture into 4-6 different oven-proof bowls, OR 2) place in one large oven-proof bowl/ skillet (like I did). Cut puff pastry to the size of the bowl, brush rim of bowl with eggwash, place pastry over bowl, then sprinkle a pinch of salt over pastry. Bake for 30 minutes, or until golden brown. Let cool for 5 minutes, serve.