Friday, October 20, 2006
Curried chicken pot pie
A warm twist on an old favorite.
Prepared pastry crust (1 or 2, your choice)
1-2 cups chopped chicken
2 cups broth (or 2 cups water + 1 cube chicken bouillon)
1/4 cup light cream
2 chopped carrots
1 sm chopped onion
1 cup cauliflower florettes
1 chopped apple
1/2 cup peas
1/3 dried coconut
1/4 c finely chopped green pepper
2 Tbsp curry powder
12 tsp salt
dash cayenne pepper
Roll prepared crust out into pie pan or cast iron skillet. In a saucepan heat all remaining ingredients. (Note: the pie would still be very good without all of the listed vegetables and fruits. Feel free to make substitutions for your favorites.) Once hot, pour into crust. Fold excess crust over the filling.
If using a second crust, lay it on top, pinching edges with bottom crust to seal. Cut slits in top crust to allow steam to escape.
Bake in preheated oven at 350 degrees for 25 minutes, or until crust is golden and filling is bubbly. If the crust begins to brown too much, put a piece of aluminum foil over it to deflect the heat.