Curry Chicken Popover Pie Recipes

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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 POT PIE POPOVERS



Chicken Pot Pie Popovers image

These little popovers let you create individual chicken pot pies: Flaky puff pastry is filled with a creamy chicken and vegetable sauce.

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 12

Baking spray with flour, for the muffin pan
1 cup whole milk
3 tablespoons unsalted butter, melted
1/4 teaspoon baking powder
3 cups low-sodium chicken broth
1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
1/3 cup shredded Cheddar
1 cup frozen peas and carrots, thawed
1/2 cup frozen cut green beans, thawed
1/2 rotisserie chicken, skin discarded, white and dark meat shredded (about 3 cups)
1/4 cup loosely packed fresh flat-leaf parsley, chopped, for garnish, optional

Steps:

  • Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray.
  • Whisk the milk, flour, vanilla, eggs and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder, whisking to combine, and divide the batter evenly among the muffin cups (about a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, rotating the pan about halfway through, 20 to 25 minutes.
  • While the popovers are baking, whisk together the broth and flour in a medium saucepan until the flour is dissolved. Place the saucepan over medium heat and cook, whisking continuously, until the mixture comes to a boil; continue to cook, whisking, until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 1 teaspoon salt, 1/4 teaspoon pepper and half of the Cheddar. Stir in the peas and carrots, green beans and then the chicken; cover to keep warm.
  • When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of 6 plates or bowls and top with the chicken filling, dividing evenly among the popovers. Sprinkle the remaining Cheddar over the warm filling. Garnish with chopped parsley if using. Serve with the iced tea.

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.

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 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

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-AND-POTATO PIE



Curried Chicken-and-Potato Pie image

This is a delicious and filling dinner pie; use mild curry powder if you're afraid of too much heat.

Provided by Martha Stewart

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

Time 50m

Number Of Ingredients 9

2 tablespoons unsalted butter, plus 1/2 stick melted
2 tablespoons minced peeled fresh ginger
2 teaspoons curry powder
4 cups frozen hash browns (1 pound)
1/2 pound ground chicken
1 cup frozen peas
1/2 cup fresh cilantro, chopped
Salt and pepper
6 sheets frozen phyllo dough, thawed

Steps:

  • Preheat oven to 400 degrees. In a large nonstick skillet, melt 2 tablespoons butter. Add ginger and curry powder and cook 2 minutes. Add hash browns, chicken, and 2 tablespoons water and cook, breaking up meat with a wooden spoon, until chicken is cooked through and hash browns are tender, 15 minutes. Stir in peas and cilantro; season with salt and pepper. Let cool slightly.
  • Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with butter. Gently transfer stack to a buttered 9-inch glass pie plate. Fill with chicken mixture, then fold edges over top. Bake until golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 345 g, Fat 17 g, Fiber 4 g, Protein 12 g, SaturatedFat 9 g

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

Make and share this Curry Chicken Pot Pie recipe from Food.com.

Provided by southern chef in lo

Categories     Savory Pies

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 cups frozen mixed vegetables
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups 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 black pepper
2 cups cubed cooked chicken
1 (17 1/3 ounce) package puff pastry

Steps:

  • Preheat the oven to 400°F.
  • Place the mixed vegetables on a cooking sheet and roast in a oven for 5 to 10 minutes until browned slightly. In sauté pan, heat 1 tablespoon of butte. Add the onion and celery; sauté until tender. In another saucepan, heat the broth and milk.
  • Add two more tablespoons of butter to the celery mix to cook out all the water. After the water is cooked out, add the flour and curry to celery mix and cook for 1 to 2 minutes. Whisk in hot milk mixture and cook until thickened.
  • Add the parsley, salt, and pepper; toss in the browned vegetables and the chicken.
  • Pour in a shallow baking pan and top with 6 to 8 puff pastry sheets that have been cut into circles. Place in oven and cook until the puff pastry has browned and the mixture is hot and bubbly about 25 minutes.

CREAMY CURRIED CHICKEN PIE



Creamy curried chicken pie image

Bake this pie for a family dinner, or simply batch cook the chicken curry base to freeze for later, then serve with rice or in jacket potatoes

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 16

1 ½kg whole chicken
2 onions , 1 quartered, 1 chopped
2 carrots , 1 cut into 3-4 chunks, 1 finely chopped
2 thick slices ginger
2 garlic cloves , crushed
small bunch parsley or coriander, leaves picked and chopped, stalks left whole
50g butter
vegetable oil or rapeseed oil, for frying
50g flour
2-3 tbsp mild curry paste , such as korma or tikka
½ tsp ground turmeric
1 chicken stock cube
150ml double cream
6 sheets filo pastry
A little melted butter or oil
Tenderstem broccoli , if you like

Steps:

  • Put the chicken, quartered onion, carrot chunks, ginger, garlic and herb stalks in a large stock pot. Cover the chicken completely with water, bring to a simmer, then turn down the heat, cover and cook gently for 1 hr. Turn the chicken over halfway through cooking and top up the water if you need to. After 1 hr the chicken should be tender - try pulling a leg away from the breast with some tongs. If there's much resistance, keep cooking, checking every 10 mins or so. Carefully remove the chicken from the cooking liquid and leave to cool on a plate for about 10 mins.
  • Shred the chicken meat and discard the fat and bones. Strain the cooking liquid (this is your stock) and discard the onions, carrots and other bits (or keep them to make soup). Measure out 500ml of the stock.
  • Melt the butter in a pan (use the stock pan if it's empty - you don't need to wash it). Add a drizzle of oil and the chopped onion and carrot. Cook until the veg is soft, for about 8-10 mins. Stir in the flour, curry paste and turmeric, then crumble in the stock cube. As you stir, the ingredients will clump together. Keep cooking for a min or so, then add a ladleful of the chicken cooking liquid. Stir well until smooth, then add another ladleful. Continue until all of the stock has been used up and you have a smooth sauce.
  • Stir the chicken, cream and chopped herbs into the sauce, then season well and remove from the heat. If freezing portions at this stage, transfer to a sealable container or bag, cool, then freeze for up to two months. Defrost thoroughly in the fridge before reheating in a pan or the microwave. See tips below for serving suggestions.
  • Heat oven to 180C/160C fan/ gas 4. Transfer the creamy curried chicken to a pie dish, about 25 x 5cm. Brush 6 sheets filo pastry with a little melted butter or oil and scrunch the sheets on top of the pie, covering the filling. Bake the pie for about 45-50 mins, until the top is crisp and the curried chicken is bubbling and hot. Serve with Tenderstem broccoli, if you like.

Nutrition Facts : Calories 684 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium

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.

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From whisknfold.com


KATE'S CHICKEN CURRY PIE - ART OF THE PIE®
2019-04-09 1 egg mixed with 2 tablespoons 30 grams water Instructions In large pot, cover chicken thighs with water and bring to boil. Lower heat to simmer and cover. Simmer for 10 minutes. Turn off heat and let sit covered for one hour. In the meantime, heat the butter or ghee in a large frying pan. Add the curry powder, onion, garlic, and potatoes.
From artofthepie.com


CHICKEN CURRY PIE - APPLY TO FACE BLOG
2017-10-10 Pre-heat the oven to 190 C. When ready to get this show on the road then dust your work surface with flour and cut ⅓ of the pastry dough away. Roll out the remaining ⅔ to line a pie dish about 20 cm and 5 cm deep or round about ish. Trim off excess pastry. Fill it with the cooled chicken mixture.
From applytofaceblog.com


SLOW COOKER CHICKEN CURRY PIE FILLING - SLOW COOKING PERFECTED
Mix into the slow cooker along with the coconut cream. Cook for 15 minutes on high or until thickened. Add the curried chicken pie filling into prepared pie tins and cover with puff pastry. Brush lightly with an egg wash. Bake in an oven at 200°C (390°F) for 10-15 minutes or until golden brown. Serve & Enjoy.
From slowcookingperfected.com


CURRIED HAM POPOVER PIE - HANABIRECIPES.BLOGSPOT.COM
2020-10-12 1/2 teaspoon curry powder; Directions. Preheat oven to 425 degrees F (220 degrees C). Lay the ham, green pepper and onion in the bottom of a shallow greased baking pan. Whisk the milk, flour, eggs and curry together until smooth. Pour milk mixture over the ham mixture. Bake for 35-40 minutes or till puffed, crisp, and nicely browned. Per Serving:
From hanabirecipes.blogspot.com


CHICKEN POPOVER PIE RECIPE - FOOD NEWS
To Make Chicken Filling Ahead: prepare as directed in recipe. Spoon into airtight container; cover. Refrigerate up to 1 day. To bake, pour filling into 2-quart saucepan, heat over medium heat 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.
From foodnewsnews.com


CHICKEN POT PIES – TASTE OF HOME
Spoon into 9-in. pie plate. On a lightly floured surface, roll out dough to fit plate; place over filling. Cut several 1-in. slits in the top. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before serving. Nutrition Facts. 1 serving: 358 calories, 21g fat (11g saturated fat), 96mg cholesterol, 600mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 16g protein ...
From tasteofhome.com


CHICKEN POT PIE POPOVERS RECIPE - FOOD NEWS
Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish. 3 Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust.
From foodnewsnews.com


CURRIED HAM POPOVER PIE FOOD- WIKIFOODHUB
This popover pie using curry and ham is perfect for breakfast, lunch, or supper. So quick and easy to prepare. It's attractive and tastes good, too. Top each serving with a dollop of yogurt and chutney. Provided by Roxanne E. Chan. Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham. Time 1h. Yield 5. Number Of Ingredients 7
From wikifoodhub.com


HAND HELD CHICKEN CURRY PIES - SPRINKLES AND SPROUTS
2015-01-26 Whilst the sauce is cooking cut the chicken into bite sized pieces. Check your sauce for seasoning and add extra salt if needed. Add the chicken to the sauce and cook for 7 minutes. Remove the curry from the heat. Pre-heat the oven to 190°C/fan forced 170ºC/gas mark 5. Line 2 baking trays with cooking paper.
From sprinklesandsprouts.com


HAM RECIPE: CURRIED HAM POPOVER PIE BY ANONYMOUS – REDCIPES
2000-04-06 This popover pie using curry and ham is perfect for breakfast, lunch, or supper. So quick and easy to prepare. ... - Get more ideas of ham recipes on RedCipes. RedCipes. Appetizers and Snacks. 4,946 recipes. BBQ & Grilling. 20 recipes. Bread. 3,006 recipes . Breakfast and Brunch. 3,262 recipes ...
From redcipes.com


CREAMY CURRY CHICKEN PIE - YUMMY ALTERNATIVES
Place washed and peeled onion, carrot and celery stalks in a large saucepan. 2. Cover with 6 cups of water. Add stock cube. Bring to the boil. 3. Now add the chicken breasts and allow to simmer until chicken is cooked. This should take about 30 minutes depending on how big your chicken breasts are. 4.
From yummyalternatives.com


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