Curry Chicken Pot Pie With Puff Pastry Crust Recipes

CURRY CHICKEN POT PIES

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
• Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
• Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
• Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.

CURRY CHICKEN POT PIE

Steps:

• Unfold the thawed puff pastry and seal seams using a rolling pin. Dock the sheet by piercing it several times with a fork. Cut into 12 (2-inch) rounds, place on a half sheet pan, and refrigerate while preparing the rest of the casserole.
• Heat the oven to 400ºF.
• Melt 1 tablespoon of the butter in a 12-inch straight-sided saute pan over medium heat. Add the onion and celery and sweat until the onion is translucent, about 5 minutes. Add the frozen vegetables and cook, stirring occasionally, until heated through, 7 to 8 minutes.
• While the vegetables are cooking, combine the broth and milk in a 2-cup microwave-safe container and heat in the microwave until almost boiling, about 2 minutes.
• Add the remaining 2 tablespoons butter to the celery mix and melt. Add the flour and curry powder and whisk for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened, 3 to 4 minutes. Add the parsley, salt, and pepper. Add the chicken, and stir to combine. Pour into a 13-by-9-inch baking dish and mash down the mixture to compact the casserole. Top with the circles of puff pastry, spacing them so that they do not touch. Bake on the middle rack of the oven until the puff pastry has browned and the mixture is hot and bubbly, about 25 minutes. Cool for 30 minutes before serving.

CURRY CHICKEN POT PIE

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.

CHICKEN POT PIES WITH PUFF PASTRY

Steps:

• Preheat oven to 400 degrees. Spray 4 small oven-proof bowls with cooking spray.
• In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth, and whisk in all of the flour, gradually adding the remaining chicken broth until you have a smooth, slightly thick base. Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. Cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes.
• In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide the chicken mixture equally into the four bowls, over the cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four bowls on a baking sheet.
• Bake until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.

CHICKEN POTPIES WITH PUFF PASTRY

Steps:

• Preheat oven to 425 degrees. Cook shallot in oil in a large pot overmedium heat until soft, about 4 minutes. Add carrot, parsnip,and potato. Cook until soft, about 10 minutes. Add wine; simmeruntil reduced by half, about 2 minutes. Add stock; bring toa boil. Add chicken and thyme. Cook for 2 minutes. Seasonwith salt and pepper. Add cornstarch mixture and cream. Bringto a simmer; cook until thick, about 5 minutes.
• Divide mixture among four 6-ounce ramekins; top withpastry. Brush with egg. Cut a hole into each to vent. Bake ona baking sheet until golden, 12 to 14 minutes.

PUFF PASTRY CHICKEN POTPIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.

PUFF PASTRY CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
• Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
• Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
• Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
• Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
• Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

CHICKEN POT PIE

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.

CHICKEN POTPIE WITH PUFF PASTRY

Steps:

• At least 3 1/2 hours (or up to one day) before the filling is ready, roll puff pastry out on a lightly floured surface to a 3/16-inch-thick square. Place on a baking sheet, wrap tightly with plastic, and chill in the refrigerator for at least one hour.
• Remove chilled dough from refrigerator, and place on a cutting board. Directly onto the dough, invert a bowl or place a lid that is 2 1/2 to 3 inches larger in diameter than a 3-quart round casserole or souffle dish. With a sharp knife, cut around the bowl or lid so that you have a perfect circle. Return the circle of dough to the baking sheet, wrap tightly with plastic, and chill for at least 2 hours.
• Place a rack in lower two-thirds portion of the oven. A convection oven is ideal; preheat it to 375 degrees. If you don't have a convection oven, preheat a conventional oven to 425 degrees. In a large heavy-bottom pot, melt 5 tablespoons butter over medium-high heat. Add onion, potatoes, and carrots. Cook, stirring occasionally, until potatoes and carrots are fork-tender, 10 to 12 minutes. Add mushrooms, cooking until mushrooms are heated through. Add cognac, and cook for 30 seconds. Add flour, and cook, stirring, for 1 minute. Pour in chicken stock and milk. Bring to a simmer; cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Stir in chicken, peas, parsley, and thyme. Season with salt and pepper. Transfer to 3-quart casserole or souffle dish. Transfer to a rack to cool slightly, about 5 minutes.
• Make egg wash: In a small bowl, whisk together egg, egg yolk, and 1 teaspoon water. Remove dough circle from refrigerator, and brush surface evenly with egg wash. Invert dough and place directly over the casserole, pressing lightly to seal overhanging crust to the side of the dish. Brush top surface of dough with egg wash. With a 1/2-inch large round pastry tip (Ateco #7), cut a small circle in the center of the pastry, removing the pastry circle, and insert the pastry tip, narrow side down, into cut-out hole. This allows the steam to vent.
• Transfer casserole to a parchment-lined baking sheet. Bake for 10 minutes; cover loosely with aluminum foil to prevent crust from burning, and continue baking for 25 minutes more. Serve hot.

CURRY CHICKEN POT PIE

Steps:

• In small pan, saute onions with the butter, just until soft. Set aside.
• In seperate saucepan or pot, heat vegetables and chicken broth until boiling.
• Lower heat and add milk.
• In a small cup, mix a little bit of cold water and the flour until its dissolved (thus eliminating the lumps that may occur if you just dump the flour in the hot vegetables and broth) and mix with the heated broth.
• Add onions, curry, parsley, salt, pepper and chicken to the broth and let simmer until it thickens. Add more flour if needed.
• Once the sauce thickens to your liking, pour into pie pan and top with pre-made pie crust.
• Cut slits in top (and brush with butter if you want).
• Bake at 400 degrees until crust is nice and golden.

CURRY CHICKEN POT PIE

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.

DOUBLE-CRUST CHICKEN POT PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Put bottom crust into a 9-inch pie dish; reserve the top crust and chicken for later.
• Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add both potatoes, carrots, green beans, and corn; saute, stirring frequently, until tender, about 10 minutes.
• While the vegetables are cooking, melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until it thickens, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture; cook and stir until mixture thickens, 3 to 5 minutes. Add sour cream, heavy cream, milk, and seasoning blend; whisk thoroughly and cook sauce until heated through, 2 to 3 more minutes.
• Arrange 1/2 of the vegetables on top of the bottom crust and add 1/2 of the chicken over top. Layer with remaining vegetables, followed by remaining chicken. Ladle sauce over vegetables and chicken. Cover with the top crust, pinching to form a seal around the outer edge. Poke a few steam holes in the top.
• Bake in the preheated oven for about 40 minutes. covering the crust with foil when it starts to brown. Remove from the oven and let rest for 5 to 10 minutes before serving. The sauce will have thinned but as it rests it will thicken again.

CHICKEN POT PIE WITH PUFF PASTRY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly, 2 to 3 minutes. Stir in chicken broth and milk; bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in peas and carrots and remove from the heat.
• Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan, then pour chicken mixture on top. Place remaining pastry over the chicken mixture. Turn pastry edges under and flute.
• Bake in the preheated oven until golden brown, about 35 minutes.

CURRY CHICKEN POPOVER PIE

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.