« Mini Chicken Pies | Home | Easy Chicken Pot Pie »
Cranberry Curry Chicken Pie with Leftover French Bread Crust
By poisoneyes | July 14, 2008
Makes about 4 servings
Ingredients
2 cups cooked chicken, chopped or shredded
1 small potato, cubed
1 medium onion, chopped
1/2 cup chopped leeks or shallots
1 stalk celery, chopped
1 medium carrot, chopped
1/3 cup frozen peas
1/4 cup dried sweetened cranberries
1 clove garlic, minced
2 Tb butter
2 Tb flour
2 cups chicken stock, low sodium or homemade from the chicken
1 1/2 tsp curry powder
1/4 tsp cinnamon
1 tsp salt or more to taste
Ground black pepper to taste
Baguette pieces, sliced or torn to small hunks
Method
In a medium-large saucepan, cook potato, onion, leeks/shallots, celery and carrot in butter over medium heat for about 10-15 minutes, until softened. Add curry powder, cinnamon, salt, pepper and garlic about ten minutes into cooking. Add flour and stir thoroughly for another few minutes. Add broth all at once, and stir until it begins to boil and thicken. Taste for seasoning, adjusting with more spices if necessary. Add chicken, peas and cranberries and stir.
Preheat oven to 375 degrees. Turn chicken mixture into a deep-dish baking pan and arrange bread pieces on top. Bake for about 20 minutes or until tops of bread are a little more golden and crispy. Let cool for about 10 minutes before serving.
Sources
Not Eating Out In New York
