Curried Chicken Pot Pie

Chicken pot pie is a signature Sunday favorite that brings back delicious childhood memories. This is creamy curry twist on one of my all time favorites.

2 boneless, skinless chicken breast
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon black pepper

4 potatoes peeled and sliced thin
3 carrots peeled and sliced thin
1 large parsnip peeled and sliced in
1 medium turnip peeled, quarter and sliced thin
1 small zucchini sliced thin
2 tablespoons olive oil
2 teaspoons curry powder
Salt and pepper to taste

4 tablespoons butter
1/2 minced onion
2 cloves garlic minced
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon curry powder
1/4 teaspoon black pepper
2 cups milk
Dripping from chicken

2 Pillsbury pie crusts.

1 tablespoon egg beaters for the top of the pie

Mix the salt, pepper and curry powder and coat both sides of the chicken breast pieces with it liberally. Place these in a small baking dish, cover with foil and bake at 350 degrees for 30-35 minutes or until the chicken reaches 165 degrees internally. While the chicken is baking layer the vegetables on a baking dish and coat with olive oil and spices. Place them in the same oven. Once the chicken is done remove it from the oven and let stand for about 5 minutes. Who'd the chicken is resting add the butter to a medium sauce pot. Add the onions and garlic. Let this cook for about 2 minutes. Add the flour, salt, pepper and curry powder. Let this bubble for 1 minute. Whisk in the milk and the drippings from cooking the chicken. (Since these are boneless and skinless this will be all juice and very little fat.) let this bubble until thick like gravy. Chop the chicken into bite size pieces. Stir the chicken and half of the vegetables to the creamy curry sauce. Lay one of the pie crusts in a pie plate pour in the creamy filling top with the second crust and crimp with your fingers to seal the edges. Brush with the egg beaters and customers steam holes. I like to make a smiley face, the kids love this. Place in a 375 degree oven for 20-25 minutes or until it is golden brown. Is the edges start to brown before the top wrap them in foil. For more on this recipe or any others please email me at alesia.leach@gmail.com