Curried Chicken Pot Pie

I really love chicken pot pie. If I have to settle on a frozen dinner, it’s my top choice. Growing up, it was always one of my favorite meals. Previously, I made my Easy as Chicken Pot Pie which is closest to what I remember as a kid. The recipe that follows was made as a “clean out the refrigerator” type meal – I had all of the veggies and the bacon on hand. Since I didn’t have time to poach a chicken and make homemade stock, I bought the stock along with a rotisserie chicken from the store and they filled in for the “real thing” just fine.

I found that using the bacon fat instead of butter made for a thicker roux, and ultimately a more satisfying gravy that balances out the spice from the hot pepper and curry powder. I still haven’t found the room in my kitchen to bake, nor have I gained the interest in baking, so the “pie crust” was a side of puff pastry triangles. I find the pastry to be lighter than a traditional crust and enjoy dipping the triangles into the gravy, plus they’re a huge time and mess saver.

Curried Chicken Pot Pie

  • 1 tbsp EVOO
  • 1 medium yellow onion, diced
  • 4 carrots, cut into 1/4″ rounds
  • 1 large jalapeño pepper, diced
  • salt and pepper, to taste
  • 4 cloves garlic, minced
  • 5 slices bacon, plus reserved bacon fat
  • 4-5 tbsp flour
  • 48 oz chicken stock
  • 12 oz frozen peas, thawed
  • 2 1/2 pound cooked rotisserie chicken, cut into bite sized pieces
  • 1 heaping tbsp curry powder
  • 1 sheet frozen puff pastry, thawed

Heat oil in a large Dutch oven or soup pot over medium heat, when it begins to smoke add the onion, carrots, jalapeño, salt and pepper. Saute until the veggies are soft, about 7-10 minutes. As the veggies become soft, add the garlic and stir until fragrant, about another minute.

While the veggies are cooking, heat up a large skillet and start cooking the bacon until it is nice and crispy and has rendered all its fat. Turn the heat off under the skillet and set the bacon aside.  Into the bacon fat, add the flour one tablespoon at a time, whisking constantly. Continue adding the flour until it forms a very thick roux. Loosen it up with about 1/4 cup of stock and add the roux into the veggie mix. Continue to add the rest of the broth while stirring.

Crumble the bacon into the pot. Add the peas, chicken, and curry powder to the mixture and then bring it up to a low simmer.

At this point, preheat the oven to 350 degrees. Cut the puff pastry dough into 18 triangles (I follow the preformed lines on the dough to cut it into thirds, then cut thirds in the other direction, and finally cut each square on a diagonal.)

Spread the triangles out evenly on 2 cookie sheets lined with parchment paper and bake for 12-15 minutes, until they are puffed up and golden brown. Serve the pot pie topped with pastry triangles.

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