The Spicy Stiletto

A few weeks ago, Zach took me to The Smith for a romantic meal and some Friday night cocktails.  It was one of those memorable nights – the best of company, great conversation,and delicious food and drinks.  One of my favorite dishes we tried was the chicken pot pie, and since then I decided I’d try my own rendition.  I put together this very simple recipe, adding a little spice  (some curry I purchased last year in Thailand).  The result was a perfect blend of creamy, with a bold kick.

+BLOGLOVIN’+

Curried Chicken Pot Pie
serves 4

Ingredients
2 chicken breasts
1 cup carrots, diced
1/2 cup celery, diced
1/4 cup onions, diced
1 clove of garlic, minced
1/2 cup frozen green peas
1/4 tsp celery seed
1/4 cup heavy cream
1/2 cup unsalted chicken broth
1/2 cup all-purpose flour
Puff pastry, thawed
Curry powder
Salt and pepper
1 egg

COOK CHICKEN – Preheat oven at 375.  Lightly season chicken with a drizzle of olive oil,  1 tablespoon curry powder, a few (2) pinches of salt and pepper, then place on a baking sheet and roast in the oven for 20 minutes.

PREP FILLING – While chicken is roasting, heat olive oil, garlic, and onions in a saucepan on medium-high for 1 minute.  Add vegetables, celery seeds, 1 tablespoon curry powder, and cook for 2 minutes.  Drop heat to medium-low, and stir in chicken broth and heavy cream, add flour, and stir for about 2 minutes until thick.  Cut roasted chicken into cubes, and place into vegetable mixture, and cook for another minute.

BAKE  - Two options - 1) Divide mixture into 4-6 different oven-proof bowls, OR 2) place in one large oven-proof bowl/ skillet (like I did).  Cut puff pastry to the size of the bowl, brush rim of bowl with eggwash, place pastry over bowl, then sprinkle a pinch of salt over pastry.  Bake for 30 minutes, or until golden brown.  Let cool for 5 minutes, serve.