Curry Chicken Pot Pie by quornflour

Years ago I lived in a house with 5 roommates. At one point I taught my roommate Kenny how to make this pie, he made it all the time. One day another roommate Jen was talking about curry and how normally she does not like it, but that she likes Kenny’s Chicken Pot Pie. I laughed, and told her that I taught him how to make the pie, we both had a laugh (yes, we were drinking).

Kenny’s Chicken Pot Pie was a slightly different version of this, using frozen veggies and cream of chicken soup, but it is where this recipe evolved from.

What you need is:

  • 4 chicken cutlets – cut into bitable chunks
  • 1 tablespoon olive oil
  • 16oz chicken broth
  • 2 Tablespoons curry powder
  • 1 tablespoon “Italian” Seasoning
  • 1 teaspoon crushed red pepper
  • 2 tablespoons corn starch
  • 2 pie crusts (you can make them thought this time I used the store bought version)
  • 1 parsnip – chopped
  • 1 carrot – chopped (or shredded)
  • 1 potato – chopped
  • 4 stalks of celery – chopped
  • Salt to taste

In a large frying pan on medium high, add oil when it is heated add chicken, a dash of salt, curry, crushed red pepper and Italian seasoning and mix.

Cook the chicken until it lightens in color on two sides, add the broth mix and then remove the chicken (the chicken may be under cooked, this is fine).

Add cornstarch to the broth mixture and bring to a boil stirring occasionally, until the broth thickens and is reduced to a little more than half.

Chop all of your veggies and put half in a pie dish with the bottom crust in place, add chicken, then the rest of the veggies.

Pour the reduced broth over top.

Place the top crust on, cut vent holes. Place thin strips of aluminum foil around the edge to prevent burning, put in an oven at 425⁰ and bake for 40 minutes.

If you want to make Kenny’s Chicken Pot Pie: replace carrots, parsnips and celery with a bag of mixed frozen veggies, replace the broth with condensed chicken soup.




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