By Zac Jennings
Curried Chicken Pie
9 steps
Prep:45hCook:1h 15min
Pie filling is infinitely adjustable. For the chicken, swap in any leftover protein: ground meat (cooked first), shredded pork, cubes of pot roast, slices of turkey or slivers of lamb. Substitute seitan or cooked beans or lentils to keep it vegetarian. Or make the filling vegetable-centric, adding green beans, corn, chopped tomato, zucchini, eggplant or tiny potatoes. Frozen vegetables are absolutely acceptable. Aim to make a generous 4 cups of filling for a deep-dish round pie, a shallow slab pie — a double-crust pie baked on a shallow, rimmed, 9- by 13-inch baking sheet — or a dozen turnovers.
Updated at: Thu, 17 Aug 2023 12:21:38 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories475.5 kcal (24%)
Total Fat26.6 g (38%)
Carbs29 g (11%)
Sugars6.3 g (7%)
Protein30.7 g (61%)
Sodium556.2 mg (28%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Cook Onions Low for 30-45 Minutes, Add Peppers
3 cupsyellow onions
sliced in half moons
1jalapeño chile pepper
stemmed, seeded and minced
3 tablespoonsneutral oil
Set Onions Aside, Cook on Med-High for 5 Minutes
3 tablespoonsall-purpose flour
1 teaspoonkosher salt
plus 1/8 teaspoon for optional egg wash
½ teaspoonfreshly ground black pepper
2 poundsboneless skinless chicken breasts
cut into 1-inch chunks
1 ounceunsalted butter
Add Veg, Cook for on Medium for 10 Minutes
1 cupchicken broth
or vegetable, or water
1 cupfull-fat coconut milk
2 tablespoonscurry powder
3 cupscauliflower florets
fresh or frozen, not defrosted
3 cupscarrots
sliced
Last Additions, and Crust
Instructions
Slow-Cook Onions
Step 1
In a large Dutch oven over medium-high heat, heat the oil until shimmering. Add the onions and stir to coat. Reduce the heat to medium-low and cook until soft, browned and sweet, stirring from time to time, about 30-45 minutes. Stir in the jalapeño, cook for 30 seconds, then transfer the onions and jalapeño to a bowl and set aside.
Cook Chicken on Its Own
Step 2
In a large bowl, mix the flour, salt and pepper. Add the chicken and toss to coat. In the same Dutch oven, add the butter and increase the heat to medium-high. When the butter foams, add the chicken and do not stir until the chicken has browned a bit on the bottom, about 5 minutes. Stir gently to turn the chicken and continue cooking, until browned here and there, about 5 more minutes.
Add Liquid, Cauliflower, Carrots
Step 3
Pour in the broth, and using, a large spoon, scrape up the tasty bits (fond). Pour in the coconut milk and sprinkle the curry powder over everything. Stir to thoroughly combine the sauce, then add the cauliflower and carrots. Reduce the heat to medium, cover and cook until the vegetables are barely tender and the sauce has thickened, 10 to 12 minutes.
Late Additions
Step 4
Add the peas and cilantro, stir well and remove the pan from the stove. Mix in onions and jalapenos. Cool to room temperature before filling the pie.
Cool to Room Temperature Before Making the Pie
Step 5
If making the egg wash, in a small bowl, whisk together the egg, 1 tablespoon of water and 1/8 teaspoon of salt until combined.
Bake the Pie (Lower Heat After 20 Minutes)
Step 6
Place the oven rack in the center of the oven and preheat to 425 degrees. Roll out and place one circle of dough in the pie pan, spoon in the filling, and cover with a second circle of dough. Crimp well. Using a sharp knife, slash 3 or 4 holes in the top crust. Brush with an egg wash, if using. Bake for 20 minutes, reduce the temperature to 350 degrees and bake for an additional 40 minutes, until the filling is bubbling up through the vents.
Variations
Step 7
You can make 1 double-crusted 9-inch deep dish pie; 1 double-crusted shallow 9-by-13-inch slab pie; or 12 turnovers. For a slab pie, you will need a quarter sheet pan with 1-inch sides and 3 pie doughs. For the turnovers, you will need 4 pie doughs.
Step 8
If making a shallow slab pie, you will need 3 pie doughs: Roll out 1 1/2 of the pie doughs to a rectangle approximately 11-by-15-inches. Repeat with the remaining 1 1/2 pie doughs. Line the bottom of the pie pan with one swath of dough, spoon in the filling, and cover with the second swath. Crimp the pie on all four sides, brush with the egg wash, if using, and vent with a few slashes. Bake as instructed above.
Step 9
If making turnovers, you’ll need 4 pie doughs: Roll each pie dough into an 11-inch circle. Divide the circle into 3 equal triangles. Place a generous 1/3 cup of filling on one half of a triangle and fold the other half over the filling. Crimp the open edges and vent the top. Brush with egg wash, if using, and repeat with the remaining dough. Bake at 400 degrees until the filling is bubbling, about 25 to 35 minutes.
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