Chicken Curry Pot Pie


Serves: 4
Total Calories: 450

Ingredients

1/2 cup julienned carrot
1/2 cup corn kernels
3/4 cup sliced crimini mushrooms
3 tablespoons butter, divided
1/2 cup peas
1 medium potato, cooked, diced
pinch of salt and pepper
1 1/2 cups cooked, diced chicken
1/2 cup chicken stock
2 tablespoons veloute* (heaping)
1 teaspoon curry powder
1/2 cup cream
2 teaspoons minced parsley
pie crust for topping
egg wash ( mix 1 egg and 1 tablespoon water)

Directions:

Sauté carrots, corn, and mushrooms in 2 tablespoons butter for 3 minutes. Add peas and potatoes, cooking for 1 minute more. Season with salt and pepper. Add chicken and deglaze with stock. Whisk in veloute and let simmer. Add curry powder, cream, and parsley. Reduce by one-third. Finish with remaining 1 tablespoon butter.

Pour into a soufflé dish and top with your favorite pie crust. Eggwash and bake in preheated 350° oven until golden, approximately 25 minutes.

*Veloute is a rich white sauce made from meat stock thickened with flour and butter.


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Nutritional Facts:

Serves: 4
Total Calories: 450
Calories from Fat: 260

This Chicken Curry Pot Pie recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.




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