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Curry Chicken Pot Pie

5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 tbsp all purpose flour
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 cup frozen peas and carrots
  • 2 tsp salt
  • 1 tsp smoked paprika
  • 1 tbsp finally chopped garlic
  • 1 tsp cumin
  • 1 tbsp curry powder
  • 1 cup chicken broth
  • 1.5 cups whole milk not fridge cold but set out for a little bit
  • 1 white onion finely chopped
  • 2 sheets pie crust
  • 1 egg for eggwash
  • 2 shredded chicken breast I use my chicken salad recipe for best results but you can use plain shredded chicken or cubed chicken. I’d recommend seasoning the chicken before adding into the mixture with salt to taste at least.

Instructions
 

  • Step One: Heat oil and butter until the butter melts in a pot. Then add peas, carrots ,onion and garlic. Cook on low until the frozen vegetables defrost and onions begin to brown.
  • Step Two: Add the spices and chicken broth. Then in a separate bowl, mix the milk with all purpose flour until blended well.
  • Step Three: Pour the milk into the pot. Stir until the mixture thickens.
  • Step Four: Add in the shredded chicken and mix well.
  • Step Five: Allow the chicken mixture to cool in the fridge for at least 30 minutes.
  • Step Six: Take out your pie pan, and spray PAM or brush with olive oil or butter. Preheat the oven to 425 degrees Fahrenheit. (I recommend using a metal pie pan rather than glass and placing it on a pizza stone to prevent a soggy bottom)
  • Step Seven: Place one pie crust on the base then fill it in with the chicken mixture. Top with the second pie crust and press the edges closed together with a fork. Take out any access pie crust. Next slit the center of the pie with an ‘x’ to allow heat to escape from it when baking.
  • Step Eight: Brush the pie crust with egg wash and bake it in the oven for 30 minutes!
  • Enjoy warm and can serve with mint chutney or just by itself!
Keyword Chicken, NonVeg, Oven, Pie