Wednesday, January 20, 2016

Curry Chicken Pot Pie-yi-yi

It's freaking cold! The heat is on. I hate turning the heat on. Normally, I don't turn on the heat until I can see my breath in my house. I hate heaters. They suck the life out of me and out of my skin. But when it starts to get cold enough to wear a cardigan (and if you know me, a cardigan is what I consider a Winter coat), that's when I start craving my favorite winter foods.  Chicken and dumplings, Beef Stroganoff, Beef Stew, Spaghetti and Meatballs, Spaghetti Carbonara, Chili.  You know, those kinds of foods that make you feel like you're wrapped up in a blanket while you're eating them.  Those kinds.

Today, I made Chicken Pot Pie.

Here's What You Need:
Olive Oil
2 tablespoons of butter
Salt and Pepper
2 chicken breasts (or thighs, or rotisserie leftovers, but I had 2 breasts)
2 carrots, diced
2 celery sticks, diced
1/2 onion, diced
2 cloves of garlic, minced
2 heaping tablespoons of flour
1 teaspoon turmeric
1 tablespoon curry
1 1/2 cups of chicken stock
1 egg (for egg wash)

Pie crust (make you're own. I know you're busy, but mine took me 5 minutes to's so much better tasting and better for you. I even made mine the day before.).

Here's How I Did It:
I roasted 2 chicken breasts with some salt and pepper and some olive oil, at 400 degrees for 30 minutes.  Allow to cool, then dice the chicken.

Lower oven temperature to 375.  I then diced up 2 carrot sticks, 2 celery sticks, 1/2 an onion and the garlic.  I also thew in a handful of diced fennel, because for some reason I had a hankering to buy fennel at the store.  Saute the carrot, onion and celery in 1 tablespoon of olive oil and 2 tablespoons of butter for about 3 minutes, until they are soft.  Add in the garlic and cook another minute.  Salt and Pepper.  Add in 2 heaping tablespoons of flour and cook another 2 minutes.  Add in 1 1/2 cups of chicken stock, 1 teaspoon of Turmeric, and 1 tablespoon of curry.  Mix until thickened, about 3-5 minutes.  If the mixture is too thick, add in more chicken stock.  You want it to be thicker though, not like soup.  Add in the diced chicken and stir to incorporate.

Get a pie pan and fill the pan with the chicken mixture.  Take your crust out of the fridge.  Roll the crust out large enough to cover the pie pan and then some.  Cover the filling with the crust and crimp the edges.  Make these with any leftover crust you might have! Place the pie pan on a baking sheet because shit ALWAYS spills out the sides.  Cut a few vent holes in the crust and brush with an egg wash.  Cook for 25-30 minutes, keeping an eye that your crust isn't burning.

Then cool for 20 minutes.  Then warm your heart with comforting food.

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