Curried Chicken and Vegetable Pie

Name: Curried Chicken and Vegetable Pie
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8 Portionen
Ingredients: cooking spray; 14.1 ounce packaged double-crust pie pastry, thawed; 0.33333333333333 cup all-purpose flour; 1.5 tablespoon packed brown sugar; 1 tablespoon curry powder; 1 teaspoon salt; 0.25 teaspoon ground black pepper; 0.25 teaspoon chili powder; 2 cup chicken broth; 0.5 pound cubed boneless, skinless chicken breast; 0.33333333333333 cup butter; 3 piece small potatoes, peeled and diced; 1 piece medium onion, diced; 1 pinch curry powder; 12 ounce package frozen peas and carrots; 13 ounce can unsweetened coconut milk

Casserole

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Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This curried chicken and vegetable pie is a delightful twist on a classic comfort food. The coconut milk adds a creamy richness, while the curry powder brings a warm, aromatic spice. I've been making this for potlucks and family dinners for years, and it's always a hit! It's especially wonderful during the cooler months, offering a hearty and flavorful meal that's sure to please. Feel free to adjust the chili powder to your preferred level of spiciness. This pie is best served warm, allowing the flavors to meld together beautifully.

Ingredients (16 ingredients)

cooking spray
14.1 ounce packaged double-crust pie pastry, thawed
0.33333333333333 cup all-purpose flour
1.5 tablespoon packed brown sugar
1 tablespoon curry powder
1 teaspoon salt
0.25 teaspoon ground black pepper
0.25 teaspoon chili powder
2 cup chicken broth
0.5 pound cubed boneless, skinless chicken breast
0.33333333333333 cup butter
3 piece small potatoes, peeled and diced
1 piece medium onion, diced
1 pinch curry powder
12 ounce package frozen peas and carrots
13 ounce can unsweetened coconut milk

Preparation (10 steps)

Prepare the baking dish

Preheat the oven to 425 degrees F (220 degrees C). Coat a 1.5 quart baking dish with cooking spray.

Prepare the pie crust

Lay one pie crust on a work surface. Take a small amount from the outer edges of the second crust and add to the first, making it large enough to cover the dish. Place crust in the dish, leaving edges to hang over the sides; set aside.

Combine dry ingredients

Combine ⅓ cup all-purpose flour, 1 ½ tablespoons packed brown sugar, 1 tablespoon curry powder, 1 teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon chili powder in a small bowl.

Cook the chicken

Bring 2 cups chicken broth to a boil in a small pot. Add ½ pound cubed boneless, skinless chicken breast; cover and simmer for 10 minutes. Remove chicken to a bowl and reserve 1 3/4 cups chicken broth for sauce.

Melt butter and cook vegetables

Thermomix® Setting

5 min/248°F/Speed 1 120

Add ⅓ cup butter to the mixing bowl and melt for 2 Min./50°C/Stufe 2. Add 3 small potatoes, peeled and diced, and 1 medium onion, diced, plus a pinch of curry powder; cook and stir for 5 Min./120°C/Stufe 1.

300

Add frozen vegetables

Thermomix® Setting

4 min/212°F/Speed 1 100

Add 1 (12 ounce) package frozen peas and carrots to the mixing bowl; cook for 4 Min./100°C/Stufe 1.

240

Add flour mixture

Thermomix® Setting

1 min/212°F/Speed 1 100

Stir in the flour mixture from step 3 to coat the vegetables; cook for 1 Min./100°C/Stufe 1.

Add coconut milk and chicken broth

Thermomix® Setting

9 min/194°F/Speed 2 90

Slowly add 1 (13 ounce) can unsweetened coconut milk and reserved chicken broth to the mixing bowl. Cook, stirring constantly, for 9 Min./90°C/Stufe 2.

540

Adjust spices and add chicken

Thermomix® Setting

2 min/194°F/Speed 1 90 Reverse

Taste and adjust spices as needed. Add the cooked chicken from step 4 and cook until heated through, about 2 Min./90°C/Stufe 1/Linkslauf.

120

Assemble and bake the pie

Pour mixture into the bottom pie crust. Top with remaining crust and pinch the edges together to seal all the way around. Cut a few slits in the top crust. Bake in the preheated oven until golden brown on top, 30 to 35 minutes. Remove and let firm up for 15 minutes before serving.