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Chicken Curry Pot Pie

The other day I was wracking my brain trying to think of something to make for dinner. I had a bunch of leftover rotisserie chicken in the fridge so it had to be some kind of chicken dish. After doing some serious chicken thinkin', I finally settled on my all-time favorite comfort food - chicken pot pie. For a change of pace, I decided to make a chicken curry filling and I topped the whole thing with a biscuit crust. Chicken + Biscuits = YUMMY!  The biscuit topping was absolutely incredible!  See all those nooks and crannies? Those are like little pockets of deliciousness!

Chicken Curry Pot Pie - If lovin' you is wrong, I don't want to be right
recipe source: Beer.Butter.Bacon
serves: 6

1 yellow onion, diced
1 medium red bell pepper, diced
1/2 green bell pepper, diced
1 small sweet potato, peeled and diced
4 oz.trimmed green beans, cut into thirds and blanched for one minute
3 cloves garlic, minced
2 Tbsp. canola oil
1/4 cup butter
1/4 cup flour
1 cup chicken stock
1 1/2 cups heavy cream
2 tsp. yellow curry powder
2 Tbsp. tomato paste
about 1 Tbsp. hot sauce, or to taste
3 cups cooked, diced chicken meat
salt and pepper

Biscuit Topping:

2 cups all purpose flour
4 tsp. baking powder
1/2 tsp. salt
2 Tbsp. chopped chives
2/3 cup cold butter, cut into cubes
1 cup buttermilk or soured milk

Preheat oven to 375 F. In a large saucepan, melt the butter with the canola oil over medium/low heat. Add the onions and  saute the onion until it is softened. Add the sweet potato, peppers and garlic. Saute for about two minutes. Sprinkle the flour over vegetables, cook until the flour is golden and fragrant, about two minutes. Whisk in the chicken stock, heavy cream, curry powder, tomato paste, hot sauce and salt and pepper. Let cook until the vegetables are tender and the mixture has thickened. Stir in the chicken and green beans. Taste and adjust seasonings. Pour into a greased 3- quart deep casserole dish. Place casserole on a foil-lined baking sheet for easier clean up.

Meanwhile: Sift the dry ingredients into a large bowl. Add the cold butter and blend with fingertips until the butter is in pea-sized pieces. Stir in the milk and chives. Sprinkle the counter and rolling pin lightly with flour. Roll out about 1/2 inch thick. Cut into round biscuits with the edge of a drinking glass or cookie cutter. Layer the biscuits over the pot pie filling, over-lapping slightly. Take the leftover scraps and place in the empty spaces. Don't worry about making it look pretty, the more rustic looking, the better. Bake until golden brown and bubbly - 30 to 35 minutes. Let stand for ten minutes before serving.

Tags: Curry, Chicken, Pot Pie, Main Course

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