Curried Chicken Skillet Pie


Servings: 4 - 6

Prep Time: 15 minutes

Cook Time: 45 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

 

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon garam masala, divided*
  • 2 tablespoons unsalted butter, divided
  • 1 small yellow onion, diced
  • 1 large carrot, diced
  • 1 yellow potato, cubed
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • ½ teaspoon paprika*
  • ¼ teaspoon ground cardamom*
  • ¼ teaspoon ground cumin*
  • ¼ teaspoon ground coriander*
  • pinch of crushed red pepper flakes
  • ¼ cup white wine
  • 1 tablespoon all-purpose flour
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 3 cups fresh spinach
  • ½ cup peas (fresh or frozen)
  • ½ cup chopped fresh cilantro
  • ½ cup chopped fresh mint
  • half lime, juiced
  • 1 sheet puff pastry, thawed
  • 1 egg
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

*may substitute a prepared curry powder

Procedure:

  1. Season chicken breasts with half of the garam masala and a few pinches of salt. Heat one tablespoon of butter in a large, oven safe skillet over medium high heat. Cook for 5-6 minutes per side or until cooked through. Remove from the pan and, when slightly cool, dice into large chunks. 
  2. Preheat the oven to 375°F.
  3. In the same skillet that the chicken was cooked in, add the remaining tablespoon of butter and, once melted, saute the chopped vegetables. Add the rest of the garam masala, paprika, cardamom, cumin, coriander, chili and a few pinches of salt and fresh ground pepper. Add the white wine and allow to cook for 2 minutes, then sprinkle in the flour. Continue to cook for a few minutes more, then add the chicken stock. When the stock has reduced by about one quarter of the way, add the cream. When the cream is warm, stir in the fresh spinach, peas, fresh herbs and the lime juice. 
  4. Add the chicken back into the skillet. Stir and taste for seasoning, adding salt and pepper if needed. 
  5. Lay out the thawed puff pastry over the top of the skillet and filling, tucking in the edges. Slit the top in a few places so the steam can escape while cooking. Crack the egg, discard the white or save for another use, and plop the egg yolk on top of the pastry. Use your fingers or a pastry brush to cover the pastry entirely with yolk. Place in the oven and bake for 25-30 minutes, or until the pastry is very golden brown.

         

             

             

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