I have been AWOL for the past week, and for that I apologize. It seems the expectations of the season have left me with little time do anything else. Today I am hitting the shops to find myself a Christmas outfit, and round up some last minute gifts. For dinner, I'll be using my leftover chicken curry to make a delicious chicken pot pie...you can make one too, using this recipe:
Curried Chicken Pot Pie
Recipe adapted from Canadian Family
* 2 tbsp olive oil
* 1 cup diced sweet onion
* 2 cups sliced carrots (1/4-inch thick)
* 1 15oz can chickpeas, drained and rinsed
* 1 tbsp hot curry powder
* 2 tsp kosher salt
* 2 tbsp all purpose flour
* 1 tsp finely chopped ginger
* 1 tsp finely chopped garlic
* 1 can (400 mL) coconut milk
* 1 cup chicken stock (low sodium)
* 1 (2-lb) store-bought rotisserie chicken, meat removed and shredded (about 4-5 cups)
* 2 tbsp chopped cilantro
* 1 sheet frozen puff pastry, thawed
* 1 egg lightly beaten
1. Preheat oven to 400˚F.
2. Heat oil in a Dutch oven over medium-high heat. Add onion and cook, stirring often
for 3 minutes or until soft. Add next seven ingredients. Stir and cook for 2
minutes. Add coconut milk, stock, chicken and parsley, and season with salt and
pepper. Bring mixture to a boil and simmer to thicken, about 3-5 minutes. Remove
from heat, smooth top to level out mixture and set aside.
3. Roll out thawed puff pastry sheet lightly. Cut pastry to fit over top of curry
mixture in dutch oven. Vent mixture by cutting slits in the dough with the sharp
point of a paring knife. Brush the crust lightly with the beaten egg. Bake 30
minutes or until crust is golden brown and filling bubbles. Let stand 10 minutes
Tip: If you don’t have a Dutch oven, sauté onions in a large pot. Then add remaining 11 ingredients as per recipe instructions. Transfer to 11 x 9-inch ovenproof dish, top with pie crust and bake.
Enjoy it, and keep warm!
I won't be posting daily for the next two weeks, but I'll do my best to keep you updated as regularly as possible.