Friday, November 5, 2010

Curried Pot Pie

Thanksgiving is weeks away, but just thought I'd share one of my favorite things to do with leftover turkey (also works well with leftover roasted chicken). Everyone's got a favorite pot pie recipe but most are sort of bland, this one uses curry. My Mom and one of our neighbors back in the 80s came up with this one. It's been a family favorite forever.


1pkg – 2 round Pie Crusts (like the pillsbury ones)
1 quart chicken stock
5 tablespoons butter
5 tablespoons flour
1 teaspoon curry powder
1 teaspoon garlic powder
1/2 cup chopped onion
1 can evaporated milk
2-3 cups cooked chicken or turkey, diced
1 to 1 1/2 cups frozen bagged veggies (i.e. corn/peas/carrots/green beans)

Preheat oven to 450 F.

Melt butter in medium sauce pan; sauté garlic and onion until limp. Add the flour and whisk together forming a roux. Add the curry powder, garlic powder, and chicken stock and whisk until thickened. Add the evaporated milk. Keep sauce warm.

In a large bowl, combine poultry meat and frozen veggies. Pour two cups of sauce over the meat/veggies and mix well. Place one pie crust into a 9” glass pie plate. Poke holes in bottom and sides of crust. Pour in pie filling. Cover with the second pie crust and crimp edges to seal. Cut slits in top of pie crust for venting while baking.

Place pie on cookie sheet in the middle of oven and bake at 450 for 25 minutes. Reduce heat to 350 and bake an additional 25 minutes. Remove from oven and let stand for 15 minutes prior to serving. Serve with additional warm sauce.

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