A few of the sweet condiments served with a traditional chicken curry bubble beneath the crust of this potpie. It combines the highlights of Indian food with a legendary Carolina chicken casserole called country captain.
To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife. Combine 1/4 cup flour, water, and vinegar in a small bowl, and stir with a whisk until well-blended to create a slurry. Set aside. Combine 3/4 cup flour and salt in a large bowl, and cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry to flour mixture, and toss with a fork until moist. Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 15 minutes.
Preheat oven to 400°.
To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add curry; cook 2 minutes. Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes. Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.
Spoon the filling into a round 2-quart casserole coated with cooking spray. Roll the crust into an 11-inch circle, and place over mixture. Cut 6 slits in top of the dough to allow steam to escape. Bake at 400° for 30 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes.
Note: You can also make this in an 11 x 7-inch baking dish. When you prepare the crust, press the dough into a 6 x 4-inch rectangle, and chill. Roll dough into an 11 x 7-inch rectangle and place over the filling.
My husband and I enjoyed this recipe. Next time I will use sweet potatos in place of white, but other than that I thought it was really good. I used some leftover scraps from a pie crust that I purchased for another meal, rolled them together and topped. I have to comment on the raisins, golden raisins are phenomenal. I noticed some people left them out and that is definately a mistake in my opinion thats what makes this dish so special. Throw some in you will not be sorry!
I was not a huge fan, even though I love curried chicken and pot pies. I left out the raisins, which I think was a mistake as the pie itself lacked a sweetness I think it needed. I made the crust with rendered duck fat that I had rendered from another recipe. It has a similar fat content to vegetable shortening and is healthier. Plus, it added a nice flavor and flakiness. The biggest disappointment is that I wanted the taste of coconut milk in it to balance the curry and it wasn't there (obviously). If I were to make it again, I might replace some of the broth with lite coconut milk.
Just made this and looooooooved it. Skipped the raisins because raisins... bleh. But to each their own :-P The crust is reeeeeally good, which I was surprised given how simple it is. I think I'll use it on other improvised casseroles!!
I have never used curry, and hate to buy it, and find out we don't like it. This is due to growery budget.
Suggestion on what brand curry for a newbie,does it taste similar to anything I might be familiar with?
Hate to rate it a 2 but they force you to select a rating even if you haven't tried it.
DELICIOUS!!! My fiance and I just finished eating this meal with the family and everyone raved over it. We added a tablespoon and a half more curry powder, an extra handful of raisins and one more tablespoon of corn starch to give it the perfect thickness. Will DEFINITELY be making this again!
Sooooooo good! Even my three kids, ages 10, 8 and 6, ask for this on a weekly basis and my husband can't wait for leftovers! The only thing I do differently is use my own crust recipe and substitute sweet potatoes for regular potatoes. Other than that this is a stupendous dish and one that has been in our weekly rotation for years!
Made this on a weeknight a few days ago and still eating it for leftovers. Didn't have curry in the house, so I made my own. (It's just a mixture of spices; you can easily make your own version.) Also left out the mushrooms since I don't like them. I made it in a 13 x 9 pan, and the crust didn't quite cover it. Overall, this was really good. I wouldn't call it a pot pie, to be honest. It doesn't deliver the "gravy" that a traditional pot pie provides. Biggest complaint is that it's just too many steps, especially for a weeknight dinner. I probably won't make it again, for that reason. But it's worth a try at least once!
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