Curried Chicken Pot Pie

TOTAL TIME: 1 hr 30 min
Prep: 30 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 tablespoon hot curry powder
  • 1 teaspoon turmeric
  • 1/2 cup coconut milk
  • 1 tablespoon hot mango chutney
  • Juice of 1 lemon
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup minced fresh coriander (cilantro)
  • 1 (8-ounce) store-bought refrigerated pie dough
  • 2 egg whites, beaten
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 450 degrees F.

In a pot, heat the olive oil and butter on medium-high. Lightly toss the chicken cubes in flour and then add them to the pot along with the onion and carrots. Saute for 8 to 10 minutes, until the chicken is slightly golden on all sides.

Deglaze the pot with the organic chicken stock. Add the raisins, brown sugar, hot curry, turmeric, coconut milk, mango chutney, and lemon juice. Stir to combine, and bring to a simmer. Turn the heat to medium-low and reduce for 20 minutes.

Stir in the toasted slivered almonds and sprinkle with minced coriander (cilantro). Ladle into 6 (6-ounce) cup ramekins. Roll out the pie crust to 1/4-inch thickness, and dust it with flour. Cut the pastry into circles, about 1-inch wider than the ramekins. Cover the ramekins with the pie crust and pinch the edges. With a fork, poke some holes in the pie crust. To add a personal touch, use cookie cutters to form shapes with the remaining pie dough and use these to decorate the pie crust. Brush the top of the pie crusts with egg whites and bake for 30 minutes.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 9 reviews

  • on September 01, 2012

    Flag

    I really enjoyed this curry. Very easy to make...I love that it requires very little hands on time. I used whole wheat flour instead of white flour and substituted brown sugar for honey. Overall the flavor was really well rounded!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 24, 2012

    Flag

    Made this tonight..... My husband and I loved it! I didn't have the chutney so I added a 1/4 cup of minced mango and a dash of ginger with a pinch of wasabi powder for a teensy kick. We ate it with steamed brown rice. I agree with other viewers that the sauce is a little runny but the rice did a nice job of soaking up the broth. THANK FOR THE GREAT RECIPE NADS,YOU ARE THE BEST!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 19, 2012

    Flag

    YUM,YUM,YUM!!!! Thanks Nads, my bf and I fell in love w/this recipe, such a great twist on curry.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.