Carla puts a new spin on a classic chicken pot pie!
CURRY CHICKEN POT PIE
CURRY CHICKEN FILLING
3 tablespoons extra-virgin olive oil
2 medium yellow onions (1/2-inch dice)
3 medium carrots (1/2-inch half moons)
1 large russet potato (peeled, 1/2-inch dice)
3 cloves garlic (minced)
3 tablespoons fresh ginger (peeled and minced)
2 tablespoons Madras curry powder
1 tablespoon coriander
1/3 cup all-purpose flour
5 cups low-sodium broth
1 can coconut milk (13.5 ounces)
1 store bought rotisserie chicken (shredded)
2 cups frozen peas (thawed)
Kosher salt and freshly ground black pepper (to taste)
PUFF PASTRY CRUST
1 sheet puff pastry dough
2 tablespoons unsalted butter (melted)
1 teaspoon mustard seeds
1 teaspoon cumin
1/2 teaspoon coriander (ground)
1 teaspoon Kosher salt
Preheat oven to 375ºF.
For the Curry Chicken Filling: in a deep cast iron skillet, heat olive oil over medium heat, add onions, carrots, potatoes, garlic, and ginger. Sauté until softened, about 5-7 minutes. Add the curry powder, coriander, and flour to coat the vegetables. Gradually pour the chicken broth over the vegetable mixture and bring to a boil, then lower to a simmer. Stir in the coconut milk, chicken, and peas. Season with Kosher salt and freshly ground black pepper. Remove from heat and set aside.
For the Puff Pastry: onto a floured work surface, roll out the puff pastry dough to fit the cast iron skillet. Place on top of the curry chicken filling, crimp the edges. Brush the top with melted butter, sprinkle with spice mixture. Place in oven and bake for 15- 20 minutes or until puff pastry is golden brown.
Tips: make the filling ahead of time! Place the puff pastry over the filling and bake before serving.