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Curry Chicken Pot Pie

Turkey pot pie<---Back to the recipe index

  • 2 onions
  • 4 cloves of garlic
  • 2 potatoes
  • 2 sweet potatoes and/or carrots
  • 2 c. green beans
  • 2 c. summer squash
  • 1 c. shelled peas
  • 1 c. cooked chicken or turkey
  • oil
  • 3 tbsp. flour
  • 2 tsp. curry
  • 3 c. milk
  • powdered milk (optional)
  • salt and pepper to taste
  • biscuits, pie crusts, or rice made according to your favorite recipe

First, start the biscuits, pie crusts, or rice.  Being in the South, we eat our pot pie as a stew over biscuits, but it's equally delicious served over rice or as a traditional pot pie inside crusts (though you'll want to pre-bake the crust since the milk-based sauce will curdle if baked at too high of a heat.)

Next, chop potatoes, sweet potatoes, carrots, green beans, and squash and steam until tender but not too soft.  (I like to make this dish in the winter, so I use frozen green beans and squash.  If you use frozen veggies, they don't need to go in until the end with the peas.)

This recipe is a great way to use up extra roast turkey or chicken, but if you're starting from scratch you can boil cubes of meat in the water while steaming the vegetables.

Meanwhile, chop the onions and saute in oil with the whole garlic cloves until the onions are translucent.  Use the back of a fork to crush the softened garlic cloves.  Then add the flour (and a bit more oil if necessary to thoroughly saturate the flour.)  Cook on medium-high heat for a few minutes, then pour in the milk, curry, steamed vegetables, and meat.  (If using skim milk, or if you want a creamier sauce, you can add powdered milk to the relatively cool milk mixture now and stir well.)

Stir often until the sauce begins to bubble, then turn off the heat but leave the pan on the eye and continue stirring as the sauce thickens.  Add peas a minute before serving, then add salt and pepper to taste.

Serves 8.

<---Back to the recipe index

Read other posts about killing and eating your own chickens:

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