I absolutely love making these curry pot pies. They are made into individual servings which can be frozen and then reheated in the oven for those busy nights. However, do not be surprised after making them for dinner if there are no left overs to freeze.
Ingredients (Makes 2-4 individual pot pies)
Large Chicken Breast, diced
1 large Idaho White Potato, cut into chunks
2 Carrots, cut into ½ inch slices
1 Celery stalk, cut into ½ inch slices
1 small onion, chopped
1 garlic clove, minced
1-2 cups Chicken broth
Salt & Pepper to Taste
Hot Curry Powder to taste (1 tablespoon or ore)
1 teaspoon of the following spices mixed together: Garam Masala, Coriander, Turmeric, Cumin
1 Crescent Sheet (If you can find the lower fat, it is preferred. They are found in the dairy department of most stores)
Instructions
Place a small amount of olive oil in a heavy pan and brown chicken.
Remove chicken when brown.
Add the spice mixture, garlic clove and curry powder to hot pan and stir quickly until mixed.
Add the onion, celery and carrots to the pan and stir on medium heat for 3-4 minutes. Do not let it burn.
Add the chicken back to the pan and stir well
Add the Chicken broth one cup at a time until desired thickness
Cover and cook for 1 hour on medium low. Check it often and turn heat down if required. A slow simmer is the perfect temperature.
When the mixture is done (check the carrots to be sure they are soft), scoop out a bit of the broth into a cup. Add 1 teaspoon of cornstarch and mix well. Slowly stir back into the pot and stir until the mixture thickens.
Turn off heat.
While stew cooks, take out 2-4 ovenproof ramekins or soup bowls.
Open the crescent roll sheet package
Flour a breadboard lightly and roll the crescent roll sheet out. Do to roll too thin.
Cut the crescent rolls to be larger than the bowls or ramekins in which it will be baked.
Ladle the pot pie mix into the bowls. Fill to within ½ inch from the top.
Lay one of the cut pieces of dough over the top. Let it overlap.
Put into a preheated 375-degree oven and baked until bubbly and crust is brown.
Remove from oven and let cool before eating.
A small salad is a great side dish for these individual pies
Enjoy!