Did you know that the pot pie is believed to have originated in Greece? We're bringing this humble dish to this century, combining it one of our favorite comfort foods (Indian chicken curry!)
Ingredients (makes one 9" pie)
1.25 lbs chicken thighs
2 tbsp olive oil
1 yellow onion
4 cloves garlic
3 red tomatoes on the vine
2 tbsp fresh ginger (minced)
1 cup sour cream (or plain yogurt)
2 tsp salt
1 tbsp curry powder
1 tsp turmeric
1 tsp cumin
1 tsp chili powder
1 tsp garam masala
1 tsp coriander
2 tbsp minced cilantro
1/2 cup chicken broth
1 cup frozen peas and carrots
2 sheets frozen pastry dough
Water
Flour
1 egg
Kitchen Tools
Non-stick pot
9" pie pan
Rolling pin
Instructions
Dice the chicken into bite-sized pieces. Spread the chicken onto the bottom of a non-stick pot with 1 tbsp olive oil over medium high heat. Sprinkle 1 tsp of salt over the chicken. Stir occasionally, until chicken is browned. Remove chicken from pot and set aside.
Meanwhile, dice the onion and mince the garlic and set aside. Dice and then crush the tomatoes by hand and set aside.
Add the onion, garlic, ginger, and another 1 tbsp of olive oil to the pot over medium high heat. Stir occasionally, cooking until the onion is translucent and starts to brown.
Add 1 tsp salt and the spices (curry powder, turmeric, cumin, chili powder, garam masala, coriander) to the pot. Mix and cook together for 1 minute.
Add the diced/crushed tomatoes and their juices, sour cream, and cilantro to the pot. Mix and cook together for 1 minute, a thick gravy will form.
Add the browned chicken, 1/2 cup chicken broth, and frozen peas and carrots to the pot. Mix to combine. Bring to a boil. Once boiling, reduce to a simmer, cover the pot and cook for 10 minutes. Remove from heat and let the curry cool to room temperature. Meanwhile, pull the frozen puff pastry dough out of the freezer to thaw.
Preheat oven to 400 deg F.
On a floured surface and using a floured rolling pin, roll out the pastry dough until it is large enough to fit into the pie pan. (+PRO TIP: work the dough as little as possible, to ensure that it will puff up!) Place the pastry dough the pie pan and press gently into place.
Ladle the chicken curry on top of the dough into an even layer.
Trim the excess dough from the first sheet of pastry, and add water on the dough along the edges (so the second sheet of dough will stick)
Roll out the second sheet of puff pastry dough and place on top. Trim the excess dough, and press the two sheets along the edge together with a fork.
Beat an egg with 2 tbsp of water to make an egg wash. brush the egg wash all over the top of the pie crust. Cut a couple holes into the top pie crust to allow for the filling to vent.
Place the pie in the oven and bake for
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