Spicy and comforting, this Caribbean Curry Chicken Pot Pie is the perfect dinner to hug your soul on a cold day.
There's something so comforting about a pie. Whether it's a Thanksgiving pumpkin pie, sweet apple pie served with ice cream, or a classic meat pie, we don't think there's another food that gets the same reaction every single time, other than pie. Growing up, chicken meat pies were my absolute favourite. And not the large ones, the mini ones that have a higher ratio of meat filling to flakey crust; yum. With roughly 3 months left of winter, we're warming up and getting comfort from this curry chicken pot pie made with a whole wheat crust and curry powder, of course.
Bon appetit xo
- 2 cups whole wheat pastry flour
- ¼ teaspoon salt
- ¾ cup butter cold and cubed
- 5 tablespoon ice water
- 2 tablespoon Chief brand duck curry
- 1 teaspoon roasted geera only if using Caribbean curry
- 3 tablespoon olive oil
- 1 medium potato peeled and diced
- 1 medium onion diced
- 1 medium carrot peeled and diced
- 1 stalk celery diced
- 3 cloves garlic minced
- 1 habanero pepper seeds removed and diced
- 3 sprigs thyme
- 1 cup mushrooms diced
- 1 cup chicken raw or cooked and diced
- 2 tablespoon whole wheat flour
- 1 ½ cups chicken stock
- 1 tablespoon tomato paste
- In a large bowl, mix together pastry flour and salt. Add the cold cubed butter and squeeze together with flour until it resembles peas. (I like to use my hands but you can use a food processor as well). Mix in ice water, 1 tablespoon at a time, until dough just comes together. Add more ice water if necessary. Flatten the dough into a thick disc, wrap in plastic wrap and place in fridge while you make the filling.
- Get a deep sauté pan smoking hot with 3 tablespoons of olive oil. In a small bowl, mix together curry powder and geera with a few tablespoons of water. Pour mixture into pan and stir, allowing the spices to toast for 30 seconds to a minute.
- Lower heat to medium and add potatoes. Sprinkle a large pinch of salt on the potatoes and stir to coat with the curry mixture. Cover for 30 seconds, remove lid, stir and add diced onions, carrots, and celery. Stir again and cover for another minute. Add garlic and habanero pepper and allow to cook for a minute or so.
- Use about a ¼ cup of chicken stock to deglaze the pan. Add thyme, mushrooms, and chicken and cook for 5-8 minutes, until chicken and mushrooms are cooked through. Add flour and stir to coat the ingredients. Allow to cook for a minute then add chicken stock and tomato paste. Stir and cook for 15-20 minutes until thickened to your desired consistency. Taste for seasoning and adjust as necessary. Remove pan from heat and discard thyme sprigs.
- Preheat the oven to 400°
- Remove the pastry dough from fridge. Cut the dough in half and place one half back in the fridge until ready to use. On a floured surface, roll the dough out to a 14” circle. Place in a lightly greased pie dish.
- Spoon chunky part of the filling into the pie. It should be just higher the the edges of the crust. Pour remaining liquid on top. Roll out the second piece of dough and carefully place on top of filling. Trim the dough around the pie dish and pinch together with the bottom dough. Cut a few steam escapes in the centre of the pie.
- Place the pie in the oven and bake for 45 minutes or until crust is golden brown and filling is bubbling. Allow to cool for at least 15 minutes before serving.