Curry and hot mango chutney take this pot pie on an exotic trip.
Directions for: Curried Chicken Pot Pie
Ingredients
2 large organic chicken breasts
2 onions, diced
3 carrots, diced
4 cup organic chicken stock
1 Tbsp hot curry
1 tsp tumeric
cup coconut milk
1 Tbsp hot mango chutney
1 large lemon, juiced
handful of raisins (1/4 cup)
handful of almond slivers, toasted (1/4 cup)
handful of minced coriander (1/4 cup)
8 oz store bought pie dough
Flour to coat
2 egg whites
2 Tbsp brown sugar
1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
Directions
1. Preheat oven to 450 degrees F (230 degrees C).
2. In a pot, heat the olive oil and butter over medium heat.
3. Lightly toss the chicken cubes in flour and then add them to the pot along with the onions and carrots.
4. Saut for 8 to 10 minutes or until the chicken is golden on all sides.
5. Deglaze the pot with organic chicken stock. Add hot curry, tumeric, brown sugar, lemon juice, raisins, coconut milk and mango chutney. Stir, and bring to a simmer. Then turn heat to medium-low and reduce for 20 minutes.
6. Stir in toasted almond slivers and sprinkle with minced coriander. Ladle into 4 2-cup (500 ml) ramekins.
7. Roll out the pie crust and dust it with flour. Cut the pastry into circles, about an inch wider than the ramekins. Cover the ramekins with crust and pinch the edges. With a fork, poke some holes in the center of the pie crust.
8. To add a personal touch, use cookie cutters to form shapes with the remaining pie dough and use these to decorate the pie crust.
9. Brush the top of the pie with egg white and bake for 30 minutes.
See more: Main, Indian, Dinner, Chicken, Bake, Hot and Spicy
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