Recipes: Curry Chicken Pot Pie
Given that this is the second snow day in a row, I find it very difficult to say that I don’t have time to blog. As I promised, here are a few recipes for you guys to try. This term has been pretty much limited to eating in since I have a few trips planned to NYC and DC, but that doesn’t mean that I don’t come up with some pretty tasty stuff!
Chicken pot pie is probably one of my favorite things to eat during the winter, especially when I make it in small cute ramekin cups. The trick is to use puff pastry. Admittedly, I have never made puff pastry from scratch, but I hope to learn how to do so some day! Another favorite food of mine on a cold day is Japanese/Korean curry （かれ/카레). So what do I decide to do? Combine! On top of that, I added one of East B’more’s favorite, fried chicken.
Ingredients
- 3 fried chicken breasts, deboned and chopped or torn by hand
- 2 cups of frozen vegetables or partially boiled chopped vegetables: green beans, onions, carrots
- 3 potatoes, peeled and diced
- 1 packet of Japanese curry roux blocks
- 1 cup whole milk/half-n-half
- 2 tablespoons of cornstarch
- 1 cup of shredded cheddar cheese *optional
- 1 box of Pepperidge Farm puff pastry, defrosted and unrolled
- couple tablespoons of cooking oil (for potatoes)
Directions
In a large pot, put a little oil and cook the potatoes until done. Add vegetables and cook until done.
deboned and shredded fried chicken
vegetables, sauteed
Mix in the corn starch into the allocated amount of water on Japanese curry box directions. If you like it more flavorful, add less water. Since I planned on adding milk to thicken it up, I added only half the amount of water which came out to be maybe about 1.5 cups of water. Add curry roux blocks and bring to a boil, stirring constantly. Add milk and bring to a boil again.
Add in fried chicken bits. Simmer for approximately 15-20minutes and stir constantly to allow the gravy to thicken up.
stuffing
In a casserole dish (or cute ramekins), ladle the cooked fried chicken curry. Sprinkle with cheddar cheese. Top with puff pastry dough and pinch the edges. Keep in mind that this will be very difficult to take out unless you have handles on your casserole dish. This will especially be so with ramekin dishes. Bake until crust is golden brown.
final bake
Eat heartily but don’t burn your tongue!
Serves: 5-6ppl
curry chicken pot pie
Time to hit finals hard! Hope you enjoy this recipe. I’ll try to get another one out during a study break but until then this will have to do. Cheers and happy eating!
R/g
