CURRY CHICKEN POTPIE

Chicken 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

2014-01-25 14:01:12

Serves 6

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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.

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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

By DiepLicious

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calories

750

fat

45g

protein

33g

carbs

53g

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