Chicken Curry Pot Pie

i wonder how many people have this problem: i look in my fridge, find some left over chicken, half a can of diced tomatoes, an opened can of coconut milk that i’ve yet to finish, and think “yea, i can throw this all together and make something of it..” so i start brainstorming recipes and end up with yet another shopping list, buy all the crap on this shoppping list, then have more leftovers than i started out with that i now have to deal with for the rest of the week.

it’s a never ending cycle.

a cycle that perhaps i don’t mind so much continuing.

on a side note, ive been meaning to do something with puff pastry lately. i figured that i might as well throw that in to the mix today. here’s a nice little guide that i found online.

oh and as a suggestion from a classmate of mine (that i recently found out is a fellow foodie), you MUST check out Chef’s Illustrated. i am very tempted to subscribe… my policy has always been to subscribe to fitness magazines only, and if i want to read about food, i have to go online and work to find material. but let’s be honest. i only ever read the recipes section of these fitness magazines anyway.

INGREDIENTS:

  • 1/4 can coconut milk
  • ~<1/2 can diced tomatoes
  • ~<1 can chicken broth
  • 1 tbs cornstarch (you want a STEWY not a SOUPY pot pie)
  • 2 large or 3 small boneless chicken thighs
  • 2 tsp curry powder
  • 1-2 tsp parsley
  • 1/2 large onion, diced
  • 1 package frozen vegetables ~450g*
  • butter
  • vegetable oil
  • 1 package of puff pastry
  • 1 egg yolk (optional)

*i used HEB Mediterranean Mix: green beans, carrots, zucchini, red bell pepper, cauliflower…

dont you just want to rip off a corner..? and stuff it into your mouth like a starving chimpanzee?

just kidding. who am i to say chimpanzees dont have proper table manners.

INSTRUCTIONS:

  • preheat oven 400F
  • toss veggies in a bit of vegetable oil and roast in oven until golden brown. ~30 min.
  • coat chicken in 1 tsp curry powder. heat 1 tsp vegetable oil in a 3.5 qt dutch oven. brown chicken evenly on medium high heat. remove and set aside.
  • add a tsp butter and saute onions until just soft ~2-3 min.
  • add 1 tsp more of curry powder, parsley, and ~ 1 tsp salt
  • add tomatoes and half a can of chicken broth. bring to a low boil. reduce heat to simmer.
  • in a separate bowl, dissolve corn starch in 2-3 tbs cold chicken broth. introduce into pot.
  • add chicken, veggies, and coconut milk. simmer until soup thickens. ~10 min. (i always try to add coconut milk last. dont want it to overheat and curdle, especially if i’m using frozen left over coconut milk.)
  • salt to taste.
  • spoon into baking vessel (be it large ramekins, deep 9 inch pie dish, etc. i used a meatloaf pyrex pan. thank you, Denise!)
  • as per packaging instructions*, apply egg wash and crimp down puff pastry over baking dish. bake on 375F ~ 30 min or until golden brown.

*according to pepperridge farm, thaw the puff pastry for 40min. (i kept it in the fridge for an hour or two. houston is too hot and humid for counter thawing. remember that it’s the frozen chunks of butter melting and steaming that cause the pastry to puff up when baked. you dont want that butter melting before it goes into the oven). add a dab of water to creases and with a rolling pin over a lightly floured surface, smooth them out. then top baking vessel with pastry and crimp down edges. apply a optional egg+water wash on the top side for a nice browning effect, then bake. make sure to rotate periodically if your oven convection isn’t so great. like mine. also, i found that too high of a temp browned the pastry too soon. before it had time to rise completely. so avoid 400F…

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: