CURRY CHICKEN POTPIE

chicken potpie 1Chicken potpie is one of my husband’s favorite meals, and I have to admit that eating this on a cold day hits the spot. This curry version is a twist on the classic comfort food, and is one of my guilty pleasures.

Curry chicken potpie
Serves 6
Print
750 calories
53 g
174 g
45 g
33 g
27 g
353 g
1265 g
4 g
2 g
14 g
Nutrition Facts
Serving Size
353g
Servings
6
Amount Per Serving
Calories 750
Calories from Fat 394
% Daily Value *
Total Fat 45g
69%
Saturated Fat 27g
135%
Trans Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 174mg
58%
Sodium 1265mg
53%
Total Carbohydrates 53g
18%
Dietary Fiber 4g
16%
Sugars 4g
Protein 33g
Vitamin A
98%
Vitamin C
11%
Calcium
10%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
CRUST INGREDIENTS
  1. • 2 ½ cups (310 grams) all-purpose flour, plus a small amount extra
  2. • 2 teaspoons fine salt
  3. • 1 cup (225 grams) cold unsalted butter, cut into ½ -inch cubes
  4. • 3-5 tablespoons ice water
FILLING INGREDIENTS
  1. • 1 pound skinless chicken breast, cut into cubes
  2. • 1 cup carrots, cut into cubes
  3. • 1 cup frozen peas
  4. • ½ cup sliced celery
  5. • 1/3 cup (75 grams) butter
  6. • 1/3 cup onions, chopped
  7. • 1/3 cup all-purpose flour
  8. • ½ teaspoon salt
  9. • ¼ teaspoon black pepper
  10. • 1 ½ tablespoons curry powder
  11. • ¼ teaspoon celery seeds
  12. • 1 ¾ cups chicken broth
  13. • 2/3 cup of milk
CRUST DIRECTIONS
  1. 1. Add butter, flour and salt together and mix with a dough cutter until the mixture resembles coarse meal. Sprinkle with 3 tablespoons ice water mix until the dough is crumbly but holds together when squeezed (if necessary, add up to 2 more tablespoons of ice water). Be careful to not overwork your dough, as this will make it difficult to roll out.
  2. 2. Wrap the dough tightly in plastic, and refrigerate until firm (1 hour or overnight)
FILLING DIRECTIONS
  1. 1. Preheat oven to 425°F (220 °C).
  2. 2. Put the chicken, carrots, peas and celery in a pot and cover with water (Make sure there is enough water to cover the ingredients). Boil for 15 minutes, drain the chicken-vegetable mix, and set aside.
  3. 3. Heat butter in a saucepan over medium heat, and then add onions and sauté until soft and translucent. Add curry and sauté for another minute before adding salt, pepper and flour. Slowly stir in chicken broth and milk. Let the mixture simmer over medium-low heat until thick. Remove from heat and set aside.
  4. 4. Sprinkle flour on a work surface and roll the dough out to 1/8-inch thickness. Place the dough over a dish and cut off any excess dough that overlaps. Roll out a second disk for the “lid”.
  5. 5. Place the chicken and vegetable mixture in the bottom of the piecrust. Pour the curry mixture over and cover with the second disk. Seal the edge and cut away excess dough. Make small slits in the top to allow the steam to escape.
  6. 6. Bake in the oven for 30-35 minutes, or until the crust is golden brown. Cool for 10 minutes before serving.
Notes
  1. makes a 9-inch diameter pie or 4 smaller individual pies
beta
calories
750
fat
45g
protein
33g
carbs
53g
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