This chicken pie is a twist on chicken pot pie. It is made with roasted chicken, curry and yogurt and loads of veggies and it is superbly flavorful.
Frankly, I am not a big fan of chicken pot pie as I find it quite bland, sort of reminiscent of hospital food with white chicken and over cooked veggies in a suspect tasteless gravy. Not my favorite!
In this recipe we will roast the marinated chicken first so that it is infused in flavor. We will marinate it with curry powder, lemon zest, lots of garlic and ginger. Once it is cooked we will shred it and place it in our pie.
We are also going to blanch the vegetables. This will prevent them from getting overcooked and soggy and they will retain their crispiness. Believe me, this will make a huge difference in the final result.
We are also going to be using my home made flaky pie crust for this chicken pie. However, you can go ahead and use store bought if you prefer. Having said that, if you have time and/or the inclination I would urge you to make your crust from scratch. It is very simple and brings a whole lot to the table. No pun intended.
Finally, we will be making our gravy from chicken stock, yogurt and curry powder. I did add hot peppers to this recipe but that is totally optional. You can make this as spicy as you want. It will still be a perfect chicken pie.
Here is what you are going to need for this delicious and tasteful chicken pie:
FOR THE ROASTED CHICKEN:
1 tsp. curry powder
¼ tsp. lemon zest
4 garlic cloves –minced
1 TBS minced fresh ginger
Juice of one small lemon
1 tsp. salt
1 tsp. black pepper
1 TBS of coconut or olive oil
8 skinless chicken thighs
In a small bowl, mix together all the ingredients except for the chicken. Rub the chicken with this marinade, on both sides, and allow it to sit at room temperature for about 30 minutes. If you do not feel comfortable with this, put it in the refrigerator.
Heat the oven to 375 degrees and roast the chicken for about 40 minutes. Remove it from the oven and allow it to cool down until you can handle it. Shred it into big chunks. Set aside.
FOR THE FILLING:
½ a cup chopped squash
1 small carrot – diced
½ a cup chopped green beans
½ a cup peas
½ a cup unsalted or low sodium chicken stock
1 ½ cups plain yogurt
2 tsp. white flour
2 ½ TBS coconut or olive oil
2 scallions – whole thing chopped (white, light green and dark green)
4 garlic cloves , minced
1 TBS minced fresh ginger
1 chili pepper – finely chopped (optional)
3 TBS curry powder
Salt & Pepper
Pie dough for bottom and top of pie – 2 shells
Splash of water
Bring a pot of water to a rolling boil. Add the vegetables and cook them until the water starts boiling again. Remove them and set them aside.
Place the chicken stock, yogurt and flour in a bowl and whisk until smooth.
Add 2 TBS of oil to a skillet and heat. Add the scallions, garlic, ginger and chili pepper. Sauté for about 2 minutes and make a well in the middle. Add half a TBS of oil and add the curry powder. Cook mixing into the oil for a few minutes, and then mix it into the scallions. Return the vegetables and the shredded chicken to the pan.
Add the liquid and mix well. Season with salt and pepper to taste. Bring to a simmer and cook for about 10 minutes. Remove from heat and allow cooling down completely. You can make this filling a day ahead and keep it in the refrigerator.
Heat the oven to 350 degrees.
Fill a pie shell with the chicken curry. Cover it and seal the edges well. Cut 4 small slits on the top.
Lightly beat the egg and add a splash of water. Brush the egg wash on the pie and place it in the oven. Bake the pie for about 45 minutes – until the dough is cooked through and the filling starts bubbling. Remove it from the oven and cool it down for 5 to 10 minutes to allow the juices to settle. Serve and enjoy!
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