CURRIED CHICKEN POT PIE

Curried Chicken Pot Pie image

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 18

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1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 large organic chicken breasts, cut into bite-size pieces
1/4 cup flour, for lightly tossing chicken pieces
2 onions, diced
3 carrots, diced
4 cups organic chicken stock
1/4 cup raisins
2 tablespoons brown sugar
1 tablespoon hot curry powder
1 teaspoon turmeric
1/2 cup coconut milk
1 tablespoon hot mango chutney
Juice of 1 lemon
1/4 cup slivered almonds, toasted
1/4 cup minced fresh coriander (cilantro)
1 (8-ounce) store-bought refrigerated pie dough
2 egg whites, beaten

Steps:

Preheat the oven to 450 degrees F.
In a pot, heat the olive oil and butter on medium-high. Lightly toss the chicken cubes in flour and then add them to the pot along with the onion and carrots. Saute for 8 to 10 minutes, until the chicken is slightly golden on all sides.
Deglaze the pot with the organic chicken stock. Add the raisins, brown sugar, hot curry, turmeric, coconut milk, mango chutney, and lemon juice. Stir to combine, and bring to a simmer. Turn the heat to medium-low and reduce for 20 minutes.
Stir in the toasted slivered almonds and sprinkle with minced coriander (cilantro). Ladle into 6 (6-ounce) cup ramekins. Roll out the pie crust to 1/4-inch thickness, and dust it with flour. Cut the pastry into circles, about 1-inch wider than the ramekins. Cover the ramekins with the pie crust and pinch the edges. With a fork, poke some holes in the pie crust. To add a personal touch, use cookie cutters to form shapes with the remaining pie dough and use these to decorate the pie crust. Brush the top of the pie crusts with egg whites and bake for 30 minutes.