Tuesday- Curried Chicken Pot Pie

Adapted from Nadia G.

Chef’s Notes: I told you that Nadia G. from Bleepin’ Kitchen would be back. This recipe is so good, it spurned us to work on create a Hall of Fall among our recipes just so this one could stand above the rest. It was AWESOME. Make.It.Now!

Plan of Attack:

1. Prepare Pie Dough

2. Create curry

3. Assemble pot pies

4. Bake

Ingredients for 2:

½ recipe pie dough or ½ package store bought

1 Tbsp olive oil

1 chicken breast, skin removed, cubed

1/8 C all-purpose flour

1 onion, diced

2 carrots, diced

2 C chicken stock

1/8 C raisins

1 Tbsp brown sugar

½ Tbsp curry powder

½ tsp turmeric

¼ C coconut milk

1 Tbsp lemon juice

1 tsp corn starch

¼ C slivered almonds, toasted

Handful fresh cilantro, chopped

1 egg white

½ Tbsp water

Instructions:

1. Prepare pie dough, if desired
2. Preheat oven to 450 degrees
3. Heat olive oil in a large pot to medium-high heat. In a small bowl toss chicken cubes with flour until well coated.
4. Add onions, carrots and chicken cubes to pot and sauté for 8-10 minutes
5. Pour in chicken stock to deglaze the pot. Then add the raisins, brown sugar, curry powder, turmeric, coconut milk and lemon juice. Reduce heat and simmer for 20 minutes
6. While curry simmers, heat a small saucepan to high heat. Toast the almonds for a few minutes until fragrant, be careful not to burn.
7. Also while the curry simmers, mix together the egg white and water; set aside
8. Stir in toasted almonds, cornstarch and cilantro.
9. Ladle into 2 oven-proof ramekins (or other single-serving oven-proof dishes).
10. Roll out pie crust to 1/4" thick and using a small bowl (or other round object a little larger than the mouth of your ramekins) cut two circles. Pierce the rounds with a fork and carefully move them on top of the ramekins and pinch the sides together to close.
11. Brush tops with egg white mixture
12. Place ramekins onto a cookie sheet and bake for 30 minutes
13. Oh, you will enjoy!