With the past in mind on Presidents’ Day, we whipped up a version of Chicken Pot Pie with hints of curry and coconut milk bubbling together under a flaky pie crust in an old-fashioned cast iron skillet.
1 T EVOO
1 medium yellow onion, chopped
3 carrots, peeled and chopped
1 russet potato, peeled and chopped
2 cloves minced garlic
1 T curry powder
1 t turmeric
1/2 t ginger powder
1/4 c flour
2 c chicken broth
1/2 c coconut milk
1 T lemon juice
Shredded chicken from 2 roasted bone-in chicken breasts
salt and pepper throughout
1 sheet frozen pie crust, thawed
1 large egg, beaten
Preheat oven to 400 degrees Fahrenheit. Heat EVOO in a cast-iron skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add the carrots and potatoes and cook for 4 minutes. Add the garlic and cook for 1 more minute.
Add the curry powder, turmeric, ginger powder, salt and pepper, and flour and cook for 1 minute. Add the chicken broth and stir until slightly thickened, about 5-7 minutes. Reduce heat to medium and add the shredded chicken, coconut milk, lemon juice, and salt and pepper to taste.
Remove from heat and unfold the thawed pie crust on top, allowing any access to hang over the sides. Brush with the beaten egg, and create a slit in the middle with a knife to vent. Transfer to the oven and bake for 20-23 minutes, until the top is golden brown. Remove from oven and let cool for 10 minutes before slicing. Serves 6-8.
A wonderful dish to serve on a blistering snow-filled winter day!