Blushing-Cream Roast Chicken & Red Curry Pot Pie
By HomeRearedChef on November 01, 2012
As I prepared to make this newly-created recipe, I had to bear the burden of hearing negative and worried comments: “You’re not making your usual chicken pot pie?” If it isn’t broke why fix it! “You’re adding CURRY? I don’t like curry!” Oh, my, but that’s awfully yellow. Do you think you’ve used too much curry? “I don’t really care for pot pies....”
In the end, they all turned like a spatula! I made sure all that complained and worried ate every single word of negativity toward a dish they had no choice but rave about.
Talk about taking flavors to the limit: within this recipe are layers upon layers of flavorsflavors infused and intermingled. Imagine: the climax, crescendo, of a loud symphony playing, fireworks exploding with almost blinding colors on a cloudless, starlit night, as your tastebuds sample amazing complexity and depth.
Just sayin’, here, is all.
I thought you’d want to know what everyone that’s already sampled this experienced. Besides, there is just no other way to describe what eating this worth-the-trouble-and-time-to-make pie does. You will do a Happy Dance, too!
Come; take a comfortable seat at our cozy table. Dinner is served!
This recipe is for making four individual, seven-inch round pot pies.
Step 1: Preparing Stock:
Bones from one roasted chicken, including the roasted skin (reserve meat for use in Step 5)
1 small onion, peeled and coarsely chopped
1/2 a large leek stalk, darker portion (reserve tender whites for use in Step 2)
1 cup diced carrots
1 cup sliced shitake mushrooms
2 ribs of celery, coarsely chopped
2 large garlic cloves, peeled and smashed
1 bay leaf
4 whole cloves
1 bunch of fresh basil (stems included)
Fresh chiles (optional) slit in the center
4 cups [sodium-free] chicken stock
1 cup red wine (such as: cream sherry, Marsala, tawny or ruby port)
- Into a large pot add all the ingredients, bring to a quick, hard boil, then lower heat to an obvious simmering boil, cover pot and cook for one hour.
- Note: while stock is cooking, proceed with Step 2.
- Stock cooked: take off the heat, uncover and allow to cool about 30 minutes. Strain and reserve just the broth for use later in this recipe. (Discard the bones and veggies.)
Step 2: Sauté Mushrooms:
1/4 cup extra-virgin olive oil
12 ounces mushrooms (such as white, browns, and/or Baby Bellas)
Sprinkle of salt (to taste)
- In a large sauté pan, on the large burner and set on medium, heat olive oil, add mushrooms (do not crowd) and salt, and sauté (stirring VERY infrequently) until just golden-brown. Place the cooked mushrooms into a bowl and set aside.
- Note: Use this same sauté pan for browning onions in Step 3.
Step 3: Pearl Onions:
1 tablespoon extra-virgin olive oil
1 small bag frozen onions
- In the sauté pan from Step 2, on the large burner and set on medium-high, heat olive oil, add pearl onions and cook, stirring often, just until onions begin to golden. Immediately take off the heat and add browned onions to the set-aside bowl of mushrooms.
- Note: Use this same sauté pan for making roux in Step 4.
Step 4: Roux & Veggies:
1/2 cup (1-stick) butter
1 cup [thinly] sliced mushrooms
1 cup sliced carrots
1 bunch green onions/scallions, finely chopped
2 ribs celery, finely chopped
2 large garlic cloves, peeled and thinly sliced
1 small red bell pepper, seeded and finely diced
1/2 cup all-purpose flour
1 tablespoon red curry
1 (6-ounce) can tomato paste
- Using the sauté pan from Step 3, on the large burner set on medium-high, heat the butter to sizzling; add all the veggies and sauté, stirring often, about 5 minutes.
- Lower heat to medium; add the flour and curry and cook, stirring often, about 2 minutes (taking care not to burn).
- Pushing veggies to the outer part of the sauté pan, create an open circle in the middle and add 1 small can of tomato paste. Stirring constantly, cook the tomato paste for about 1 minute before incorporating with the rest of the surrounding veggies. Cook this veggie/tomato paste roux until brown, toasty pieces begin to appear (do NOT burn veggies/flour), about 2 minutes. Turn off the heat immediately.
Step 5: Putting Filling Together:
Stock from Step 1
1 can (13.5-ounces) of unsweetened coconut cream
Roux/veggies mixture from Step 4
Reserved roasted chicken from Step 1, shredded or chopped
Reserved sautéed mushrooms from Step 2 and pearl onions from steps 3
1 small bag frozen peas
- To the pot of [already strained] stock, set on the large burner and on medium-heat, add the coconut cream and bring to a light boil. Add the veggie/roux and stir until it is all dissolved and well combined.
- Add the rest of the ingredients and cook, stirring constantly, until it is thick and bubbling. (Adjust salt and pepper now.) Turn off the heat and allow the mixture to cool to just warm.
Note: If the filling is too hot, it will begin to melt the pie dough.
Step 6: Assembling Pies:
Preheat oven to 425 degrees
Pie crust [store-bought (2-boxes) or homemade (enough for 2 pies)], enough for 4 7-inch round pies
Chicken pie filling from steps 5
1 box [already prepared] puff pastry dough
1 raw extra-large egg-yolk beaten with 1 tablespoon heavy cream (egg wash)
- Fit enough pie dough over baking dishes to just hang over the edges.
- Fill enough of the chicken/veggie filling to look almost mounded in the dishes.
- Top each pie dish with the puff pastry dough, and roll edges inward, tightly.
- Cut about 4 slits in the pies to allow for steam to escape.
- Brush pies with the egg wash. Wait 2-3 minutes, and brush again.
- Place pies on a large baking sheet prepared with a layer of parchment (this makes for easy cleaning when filling escapes).
- Bake pies for 40 to 50 minutes, or until the pastry is golden-brown and the filling is bubbling through.
Cook with heart; eat with gusto. Buen Provecho!
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