Curried Chicken Pot Pie

Name: Curried Chicken Pot Pie
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon fine salt; 8 tablespoons (1 stick) unsalted butter, cut into small pieces; 2 large boneless, skinless chicken breasts, (about 12 ounces), cut into 1/2-inch pieces; 3 tablespoons unsalted butter; 1 medium onion, chopped; 2 medium red-skinned potatoes, (about 8 ounces), cut into 1/2-inch dice; 2 carrots, diced; 3 tablespoons all-purpose flour; 2 teaspoons curry powder; 2 cups reduced-sodium chicken broth; 1 cup cooked or thawed frozen green peas; 1/4 cup golden raisins; Kosher salt and freshly ground pepper; 1 large egg yolk, beaten; 2 tablespoons heavy cream

16 ingredients

37 steps

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, cut into small pieces
2 large boneless, skinless chicken breasts, (about 12 ounces), cut into 1/2-inch pieces
3 tablespoons unsalted butter
1 medium onion, chopped
2 medium red-skinned potatoes, (about 8 ounces), cut into 1/2-inch dice
2 carrots, diced
3 tablespoons all-purpose flour
2 teaspoons curry powder
2 cups reduced-sodium chicken broth
1 cup cooked or thawed frozen green peas
1/4 cup golden raisins
Kosher salt and freshly ground pepper
1 large egg yolk, beaten
2 tablespoons heavy cream

Directions

1

1.
2

To make the crust: Pulse the flour and salt in a food processor briefly.
3

Add the butter and pulse until the mixture resembles coarse cornmeal with a few bean-size bits of butter.
4

Drizzle over the 3 tablespoons ice water and pulse once or twice; don't let the dough form a mass around the blade.
5

Remove the blade and bring the dough together by hand.
6

Shape the dough into a disk, wrap in plastic wrap, and refrigerate 1 hour.
7

2.
8

To prepare the filling: Season the chicken with salt and pepper.
9

Melt the butter in a large skillet over medium-high heat.
10

Add the onion and cook, stirring, until translucent, about 2 minutes.
11

Stir in the potatoes and carrots and cook stirring often, for about 5 minutes.
12

Add the flour and curry powder and cook 1 minute longer.
13

Pour in the broth, increase the heat to high and bring to a boil.
14

Bring back down to a simmer and continue to cook until the potatoes and carrots are almost cooked through, about 5 to 7 minutes.
15

Stir in the chicken and cook just until the chicken is firm, about 2 minutes.
16

Add the peas and raisins.
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Season with salt and pepper.
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Pour into a 10-inch wide deep-dish pie plate.
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Cool slightly before proceeding.
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3.
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Preheat the oven to 400 degrees F. On a floured surface, roll the dough into a shape that is about an inch larger than the top of the baking dish.
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Roll the crust around the rolling pin and unroll it over the top of the baking dish.
23

Pinch the edges to form a smooth edge, pressing against the inside of the rim.
24

Cut slits in the center and in 1-inch intervals around the outer rim to allow the steam to escape.
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Stir the egg yolk and cream to blend and gently brush over the pastry to glaze.
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(The dish can be prepared up to 2 days to this point, covered and refrigerated.)
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4.
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Place the pot pie on a baking sheet to catch any overflow and bake until the crust is golden brown and the filling is bubbly, about 30 minutes.
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Let rest for 5 minutes before serving.
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Calories: 744
31

Total Fat: 38 grams
32

Saturated Fat: 23 grams
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Total Carbohydrate: 69 grams
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Protein: 33 grams
35

Sodium: 576 milligrams
36

Cholesterol: 196 milligrams
37

Fiber: 6 grams