Pumpkin Curry Chicken Pot Pie Recipes

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.

Steps:

• 1. Preheat oven to 375°. 2. Sauté the onion in a small amount of oil, until translucent and a little caramelized. 3. Push the onions to a side, turn up the heat, and add chicken. Let the chicken brown, then add curry paste, coconut milk, fish sauce and lime juice. Stir in the puréed pumpkin, turn the heat down and simmer until chicken is tender. Turn off heat and mix in raw pumpkin cubes. 4. Press the bottom crust into a pie pan, and pour filling into the prepared crust. Place the top crust over the chicken mixture, crimp the edges and prick holes in the top. 5. Bake in 375° oven for 45 minutes. 6. Let cool and serve in slices, topped with a dollop of nonfat yogurt, if desired.