An Atlantan In Baltimore: Cookery – Curry Chicken Pot Pie

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

deboned and shredded fried chicken

vegetables, sauteed

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

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

final bake

Eat heartily but don’t burn your tongue!

Serves: 5-6ppl

curry chicken pot pie

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

 © 2015 http://www.rammiegirl.com ©2015 rammiegirl.wordpress.com All Rights Reserved.
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This entry was published on March 6, 2015 at 09:42. It’s filed under recipes, series and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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