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.
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Robert bob
[email protected]I'm not sure what I did wrong, but my pot pies turned out a disaster. The crust was soggy, the filling was bland, and the chicken was tough. I'm really disappointed, because I was looking forward to this recipe.
sara wilson
[email protected]Meh. The pot pies were okay, but not great. The curry flavor was a bit too strong for my taste, and the chicken was a bit dry. I think I'll try a different recipe next time.
Tea Bilić Marijanović
[email protected]This was a fantastic recipe! I followed it to the letter, and the pot pies turned out perfectly. The curry flavor was well-balanced, and the chicken was tender and juicy. My family loved them, and I will definitely be making them again.