Currychickenpotpie Recipes

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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.

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

This recipe was taken from the Food Network and is delicious! If you're looking for something a little different than the average pot pie, this is the one for you. Super easy too if you use a pre-made pie crust.

Provided by NotAChefYet

Categories     Savory Pies

Time 45m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

1/2 cup of chopped onion
2 tablespoons butter or 2 tablespoons margarine
2 cups frozen vegetables (peas, carrots, etc.) or 2 cups assorted fresh vegetables (peas, carrots, etc.)
10 1/2 ounces chicken broth (I like Campbells)
1/4 cup milk
2 tablespoons flour
1 teaspoon curry powder (or more, depending on taste)
1 teaspoon dried parsley
1 -2 dash salt
1 -2 dash pepper
1 cup cubed cooked chicken
ready-made pie crust

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.

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

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.

CURRY CHICKEN POT PIES



Curry Chicken Pot Pies image

Provided by Kardea Brown

Categories     main-dish

Time 1h25m

Yield 4 pies

Number Of Ingredients 14

1 tablespoon vegetable oil
8 tablespoons (1 stick) unsalted butter
1 stalk celery, diced
1/2 large yellow onion, diced
1 teaspoon curry powder, preferably Madras curry powder
Kosher salt and freshly ground black pepper
1 clove garlic, minced
1 cup frozen peas and carrots, thawed
1/4 cup all-purpose flour, plus more for the pie crust
1 1/2 cups chicken broth
1/2 cup whole milk
2 1/2 cups diced cooked chicken
1 refrigerated pie crust
1 egg, lightly beaten with 1 tablespoon water

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.

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2017-02-09  · Step 1. Preheat oven to 425°. Heat butter in a large shallow braising pot or large skillet (around 12" in diameter) over medium. Cook onion and apple, stirring …
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  • Preheat oven to 425°. Heat butter in a large shallow braising pot or large skillet (around 12" in diameter) over medium. Cook onion and apple, stirring often, until very soft, 8–10 minutes. Add squash, carrots, potato, daikon, and garlic and cook, stirring occasionally, until vegetables are partly tender, 12–15 minutes. Add ginger and sprinkle with curry powder and 2 Tbsp. flour; cook, stirring to coat, just until curry powder darkens, about 1 minute. Whisk broth, soy sauce, and cornstarch in a small bowl until smooth. Add broth mixture to pot and bring to a simmer, stirring often. Cook, still stirring frequently, until mixture is very thick. Taste and season with salt, if needed. Add chicken and stir to evenly distribute. The mixture will look so thick at this point that it will seem wrong. Trust us, the vegetables and chicken will release liquid as they cook under the pastry, creating a rich and just-thick-enough sauce as they do so.
  • Roll out puff pastry on a lightly floured surface until large enough to cover pot with an overhang of about 1" on all sides. Drape pastry over pot and press firmly around edges to adhere. Lightly brush with egg and cut 2–3 small slits in the center so that steam can escape.
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CURRY CHICKEN POT PIE RECIPE | ALTON BROWN
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, …
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  • 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.
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  • 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.
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CURRY CHICKEN POT PIE | SOUTHERN LIVING
2019-08-11  · Instructions Checklist. Step 1. Melt butter in a medium skillet over medium. Add carrots and shallots. Cook, stirring occasionally, until tender, about 5 minutes. Add garlic, curry paste, and salt. …
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Total Time 2 hrs
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