Velveeta Chicken Curry Pot Pie Recipes

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CURRIED CHICKEN POT PIE



Curried Chicken Pot Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/2 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, cut into small pieces
2 large boneless, skinless chicken breasts, (about 12 ounces), cut into 1/2-inch pieces
3 tablespoons unsalted butter
1 medium onion, chopped
2 medium red-skinned potatoes, (about 8 ounces), cut into 1/2-inch dice
2 carrots, diced
3 tablespoons all-purpose flour
2 teaspoons curry powder
2 cups reduced-sodium chicken broth
1 cup cooked or thawed frozen green peas
1/4 cup golden raisins
Kosher salt and freshly ground pepper
1 large egg yolk, beaten
2 tablespoons heavy cream

Steps:

  • 1. To make the crust: Pulse the flour and salt in a food processor briefly. Add the butter and pulse until the mixture resembles coarse cornmeal with a few bean-size bits of butter. Drizzle over the 3 tablespoons ice water and pulse once or twice; don't let the dough form a mass around the blade. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap in plastic wrap, and refrigerate 1 hour.
  • 2. To prepare the filling: Season the chicken with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 2 minutes. Stir in the potatoes and carrots and cook stirring often, for about 5 minutes. Add the flour and curry powder and cook 1 minute longer. Pour in the broth, increase the heat to high and bring to a boil. Bring back down to a simmer and continue to cook until the potatoes and carrots are almost cooked through, about 5 to 7 minutes. Stir in the chicken and cook just until the chicken is firm, about 2 minutes. Add the peas and raisins. Season with salt and pepper. Pour into a 10-inch wide deep-dish pie plate. Cool slightly before proceeding.
  • 3. Preheat the oven to 400 degrees F. On a floured surface, roll the dough into a shape that is about an inch larger than the top of the baking dish. Roll the crust around the rolling pin and unroll it over the top of the baking dish. Pinch the edges to form a smooth edge, pressing against the inside of the rim. Cut slits in the center and in 1-inch intervals around the outer rim to allow the steam to escape. Stir the egg yolk and cream to blend and gently brush over the pastry to glaze. (The dish can be prepared up to 2 days to this point, covered and refrigerated.)
  • 4. Place the pot pie on a baking sheet to catch any overflow and bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 744, Fat 38 grams, SaturatedFat 23 grams, Cholesterol 196 milligrams, Sodium 576 milligrams, Carbohydrate 69 grams, Fiber 6 grams, Protein 33 grams

CURRIED CHICKEN POT PIE



Curried chicken pot pie image

Curried chicken pot pie is a delicious twist on an old classic. The subtle, creamy curried sauce makes this a guaranteed crowd pleaser.

Provided by Alida Ryder

Categories     Dinner

Time 45m

Number Of Ingredients 19

8 chicken breasts (boneless and skinless )
2 tbsp Garam Masala
2 tsp salt
1 onion (finely chopped)
2 celery spears (finely chopped )
2 carrots (peeled and chopped )
4 garlic cloves (crushed)
1 tbsp Garam Masala
½ tsp ground cardamom
1 tsp paprika
½ tsp ground cumin
½ tsp ground coriander
2 tbsp flour
2 cups chicken stock
1 cup cream
1-2 tsp lemon juice
salt and pepper (to taste )
1 roll puff pastry (thawed )
1 egg (beaten)

Steps:

  • Preheat the oven to 180°C/350°F.
  • Season chicken breasts with Garam Masala and salt.
  • Fry in a hot pan for 3-4 minutes per side. I prefer to under-cook them just slightly as they will continue cooking during baking.
  • Remove the chicken breasts from the pan and set aside to rest.
  • In the same pan, add a splash of oil and cook the onion, celery and carrot until soft and lightly golden.
  • Add the garlic and spices and cook for 1 minute.
  • Sprinkle in the flour, stir to coat the vegetables then pour in the stock and cream.
  • Bring to a simmer and allow to cook until thickened.
  • Cube the chicken and stir into the sauce with the lemon juice then season to taste.
  • Top the pie with thawed puff pastry.
  • Brush with beaten egg then place in the oven.
  • Bake for 20-25 minutes until the pastry is golden and puffed.
  • Remove from the oven and serve.

Nutrition Facts : Calories 501 kcal, Carbohydrate 20 g, Protein 53 g, Fat 22 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 184 mg, Sodium 1024 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CURRY CHICKEN POT PIES



Curry Chicken Pot Pies image

Provided by Kardea Brown

Categories     main-dish

Time 1h25m

Yield 4 pies

Number Of Ingredients 14

1 tablespoon vegetable oil
8 tablespoons (1 stick) unsalted butter
1 stalk celery, diced
1/2 large yellow onion, diced
1 teaspoon curry powder, preferably Madras curry powder
Kosher salt and freshly ground black pepper
1 clove garlic, minced
1 cup frozen peas and carrots, thawed
1/4 cup all-purpose flour, plus more for the pie crust
1 1/2 cups chicken broth
1/2 cup whole milk
2 1/2 cups diced cooked chicken
1 refrigerated pie crust
1 egg, lightly beaten with 1 tablespoon water

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
  • Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
  • Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
  • Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.

CHICKEN CURRY POTPIE



Chicken Curry Potpie image

Provided by Steven Stern

Categories     dinner, main course

Time 1h30m

Yield 5 servings

Number Of Ingredients 14

3 1/2 cups all-purpose flour, or as needed
2 teaspoons kosher salt
3 1/2 teaspoons baking powder
11 tablespoons very cold unsalted butter, cut into 1-inch cubes
1 1/4 cups buttermilk
2 tablespoons canola oil
2 1/2 pounds bone-in chicken thighs, skin removed
1/4 cup Madras curry powder
2 lemon grass stalks, tops trimmed, bases halved lengthwise and smashed
3 white onions, cut into 3/4-inch dice
1/2 to 3/4 cup fish sauce
4 large carrots, peeled and cut into 3/4-inch dice
3 large Yukon Gold or baking potatoes, peeled and cut into 3/4-inch dice
1 1/4 cups coconut milk

Steps:

  • Have ready five 24-ounce oval (or 7-inch round) gratin dishes.
  • For the buttermilk biscuits: In a large bowl, whisk the flour, salt and baking powder to combine. Transfer 1 cup of the dry ingredients to a food processor, and sprinkle with the cubes of butter. Pulse 5 to 7 times until the butter pieces are pea-size. Transfer to the bowl with the remaining dry ingredients, and stir to distribute the butter evenly.
  • Make several depressions in the flour mixture with your fingers; add the buttermilk a little at a time, mixing with your fingers, until it is all incorporated. Gently work the dough just until it comes together. Cover lightly, refrigerate 1 hour.
  • For the chicken curry: Warm the oil in a 5-quart saucepan over medium-high heat, then add the chicken thighs, curry powder and lemon grass. Cook, stirring, until the thighs are seared on all sides and the curry powder is chestnut brown, 3 to 5 minutes. Add the onions and 1/2 cup fish sauce, and cook over medium heat, stirring and scraping the bottom of the pot, for 15 minutes.
  • Add the carrots and enough water to cover. Bring to a boil, reduce heat, and simmer uncovered until the carrots are tender, about 20 minutes. Transfer the chicken to a plate and discard the lemongrass. Add the potatoes and coconut milk to the pan, and bring to a simmer. Pull meat from chicken thighs in bite-size pieces. Return the meat to the curry and continue to cook, uncovered, until potatoes are tender, about 20 more minutes. Taste sauce and, if needed (fish sauces vary in saltiness), season with up to 1/4 cup additional fish sauce.
  • For assembly: Heat oven to 425 degrees. Divide the biscuit dough into five portions. On a lightly floured work surface, roll out each portion so it will cover the top of a gratin dish to within 1/2-inch of the edges. Distribute the chicken curry among the 5 dishes and top each with dough. Bake until the biscuits are golden, 15 to 20 minutes.

CURRIED CHICKEN POT PIE



Curried Chicken Pot Pie image

Chicken curry and classic pot pie come together in this delicious recipe with a kick. Cut down on prep time by starting with rotisserie chicken.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 13

1/2 cup butter
1 cup chopped onion (1 large)
1 large sweet potato, peeled, cut into cubes (2 1/2 cups)
2 cloves garlic, finely chopped
2 teaspoons curry powder
1/3 cup Gold Medal™ all-purpose flour
1 can (13.66 oz) coconut milk (not cream of coconut)
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
3 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 cup frozen sweet peas (from 12-oz bag), thawed
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate or 2-quart round casserole with cooking spray.
  • In 4-quart Dutch oven, melt butter over medium heat. Cook onion and sweet potato in butter 10 to 12 minutes, stirring occasionally, until tender. Add garlic and curry powder; cook 1 minute. Stir in flour; cook and stir 1 minute. Gradually add milk and broth. Heat to boiling; reduce heat to medium-low. Cook 5 minutes, stirring constantly, until thickened. Stir in chicken, peas, salt and cilantro. Spoon mixture into pie plate.
  • Remove pie crust from pouch; unroll over hot chicken mixture. Fold edge of crust under and flute. Cut slits in top crust.
  • Bake 25 minutes or until filling is bubbly and crust is golden.

Nutrition Facts : Calories 590, Carbohydrate 33 g, Fat 7 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 1020 mg

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