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The recipe is in the 2nd issue of Weeknight Menus, pg. 64
Here tis -
Mulligatawny Chicken Pot Pie
SAUTE IN 2 T:. UNSALTED BUTTER -- STIR IN:
1/2 Cup onion -- diced
2 T. curry powder
1 T. garlic -- minced
1 T. fresh ginger -- minced
1 T. jalapeno -- seeded, minced
1/2 t. red pepper flakes
2 cups chicken broth
1 cup sweet potato -- peeled, diced
WHISK TOGETHER -- ADD:
1/2 cup coconut milk
4 t. cornstarch
OFF HEAT -- STIR IN:
2 cups cooked chicken -- shredded
1/2 cup frozen peas
ROLL OUT AND TRIM -- BRUSH WITH:
1/2 lb. puff pastry dough (1 sheet)
1 T. unsalted butter -- melted
Preheat oven to 400° -- thaw puff pastry according to package directions. Line a baking sheet with foil.
Sauté onion, curry powder, garlic, ginger, jalapeno, and pepper flakes in 2 T. butter in a large pot over medium heat for 3 minutes. Stir in broth and sweet potato, increase heat to medium-high, and simmer until sweet potato is tender, 6-7 minutes.
Whisk coconut milk and cornstarch together in a dish, then stir into pot. Bring to a boil and simmer to thicken. Off heat, stir in chicken and peas. Dividemixture evenly among
4 ovenproof baking dishes and arrange on the prepared baking sheet.
Roll puff pastry on a lightly floured surface to make a 12" square. Cut dough into 4 squares and drape over the dishes, trimming any overhang. Brush tops with 1 T. butter and bake until pastry is golden and filling is bubbly, 25 minutes.
Makes 4 pot pies
[Email]C@H[/Email] Note:
No need to thaw frozen peas, they will cook in the pot pies.
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