3 hours ago
Monday, December 23, 2013
This is the ultimate comfort food and a great idea for your leftover Christmas turkey & gravy.
This beautiful thing was made with leftover roast chicken and also from my leftover Thanksgiving turkey and roasted vegetables. I know you've been waiting for me to post the recipe!
I have made this recipe in little individual casseroles, but I like the big cast iron skillet effect the best.
There are no rules here, you can use any leftover cooked vegetable you like, but an onion and frozen peas are a must.
Here I had roasted carrots, Brussel sprouts and Yukon Gold potatoes from last night's dinner, along with some green beans w/ shallots.
Throw it all in, the more the merrier (cauliflower and broccoli would be especially good here too).
The little bit of good quality curry powder is what sets this pie apart from the others, it gives the cream a richness without using more than a tablespoon of butter in the entire dish.
I used to add flour to the cream mixture to thicken it, but why waste the calories, I promise the sauce will be thick enough.
There's no bottom crust either, so you are saving calories here too (yeah, I keep telling myself that).
My Curried Chicken Pie:
1 sheet of frozen puff pastry, defrosted
1 yellow onion, diced
1 tbsp butter
1-2 cups of shredded leftover roasted chicken or turkey meat
2 cups of leftover cooked, roasted or steamed vegetables (carrots, potatoes, cauliflower, broccoli, leeks, anything!)
1/3 cup of leftover gravy
1/2 cup of frozen peas
1/3 cup of half & half or heavy cream
1 tsp curry powder
sea salt & pepper
1 egg, beaten for the top
In a large, heavy skillet, saute the onion in a tbsp butter and about a tablespoon of olive oil on medium heat, until yellow and soft.
Add in the vegetables, frozen peas, leftover chicken or turkey and gravy and simmer about 2 minutes.
Slowly add in the heavy cream or half & half (if it looks like there is not enough sauce, add in more cream) and add in the curry powder.
Simmer for another 5 minutes until sauce is nice and thick and the consistency you like.
Season w/ sea salt & black pepper.
Spoon this yummy mixture into a large buttered pie dish, casserole, cast iron skillet, or individual gratin dishes.
Roll out the puff pastry to fit over the top of whatever dish/pan/casserole you are baking the pie in, and drape over the mixture, tucking in the sides of the pastry if you can.
Cut some vent holes in the top and brush with egg wash.
Bake in a 375F oven for 40-45 minutes until the pastry is puffed and golden brown.
See you in a few days, after the holidays.
We can diet Jan. 2.
Merry Happy. :)