CHICKEN POT PIE WITH A HINT OF THAI RED CURRY
A unique twist on the traditional chicken pot pie.
Provided by Daily Inspiration S
Categories Chicken
Time 1h35m
Number Of Ingredients 13
Steps:
- 1. In a medium skillet, melt butter and then add carrots and shallots. Cook until tender, stirring occasionally.
- 2. Add garlic, curry paste, and salt to the veggies - cook approx. 2 minutes to bring out the flavor. Stir in the flour and coat the veggie mixture well - cook 1 minute and then add the chicken broth. Bring to a boil, stirring constantly until thickened approx. 2 minutes.
- 3. Stir in the chicken, peas and cream. Remove from heat and let cool completely.
- 4. Unroll the pie crust and fit it in a 9 inch pie plate. Spoon chicken mixture into the pie plate. Cut remaining pie crust in half. Cut first half into three 1 1/2 inch wide strips. Cut second half into seven 1/2 inch strips. Arrange strips vertically over the filling and then weave the 1/2 inch strips through the vertical strips in a lattice pattern. Press the ends of strips to edge of the bottom piecrust to seal them. Brush strips and rim of pie with egg mixture.
- 5. Place pie plate on a baking sheet and bake at 350 to 375 degrees F until crust is browned and mixture is bubbly - approx. 1 hour. Let the pie rest for approximately 20 minutes - then serve.
PUMPKIN AND THAI RED CURRY CHICKEN
It only takes 25 minutes to make our simple and velvety Thai red curry with chicken and pumpkin puree. Serve over rice for a cozy fall meal.
Provided by Inspired Taste
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat coconut milk and curry paste to simmering over medium heat. Add chicken, onion, pumpkin, fish sauce and brown sugar. Simmer 5 minutes, stirring occasionally.
- Add peas. Simmer 5 minutes longer or until chicken is no longer pink in center.
- Serve over rice; top with green onions and jalapeño slices.
Nutrition Facts : ServingSize 1 Serving
IMPOSSIBLY EASY MINI THAI CHICKEN PIES
Add something cheesy to your family's Asian dinner tonight! Serve this baked pie made using chicken, onions and Original Bisquick® mix - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add green onions, cilantro, red curry paste and lime juice, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
- In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer; serve with sliced green onions.
Nutrition Facts : Calories 330, Carbohydrate 13 g, Cholesterol 120 mg, Fat 2 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving (2 Mini Pies), Sodium 430 mg, Sugar 3 g, TransFat 1/2 g
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