Old Made New, Classics Re-Imagined – Curry Chicken Potpie

I’ve noticed that a lot of the recipes I’m drawn to lately are classics.  I think it probably has a lot to do with the fact that it’s October, there’s a slight nip in the air (between 80 degree southern days), it’s my absolute favorite season that takes me back to my small farm town upbringing.  I get extremely nostalgic in the fall.  I think about my grandparents.  My childhood in rural Ohio.  Harvest days.  Festivals.  Apples. Pumpkins. Bonfires. Hayrides.  I get extremely creative in the fall.  I feel refreshed and inspired.

This idea has been in my head forever and it was finally time to let it out.  This will be the first of many Old Made New – Classics Re-imagined recipes that will be hitting the blog.  This also continues my obsession with all things curry, lol.  I hope you enjoy this twist on classic as much as I do!


Curry Chicken Potpie

Olive oil
1 large sweet potato, peeled and cubed
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 small onion, diced
2 large carrots, diced
2 Tablespoons garam masala
1 teaspoon curry powder
½ teaspoon fenugreek
½ teaspoon turmeric
8 oz. can tomato sauce
1 15 oz. can coconut milk
2 cups chicken, cooked
1 cup frozen peas
1 sheet puff pastry, thawed
Salt & pepper
1 egg, beaten with a little water

Preheat oven to 400°.

Place cubed sweet potato on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 10 minutes or until tender. Remove from oven and set aside.

While sweet potatoes are roasting, heat 1 Tablespoon olive oil in a deep skillet over medium high heat. Add onion and carrot and cook 2-3 minutes. Add garlic and ginger and cook 30 second or until fragrant. Add garam masala, curry powder, fenugreek, and turmeric. Stir until combined. Cook another minute, stirring constantly so spices don’t stick and burn. Stir in tomato sauce and coconut milk. Bring to a boil, cover, and reduce heat to medium-low. Let cook for 3-5 minutes or until sauce starts to thicken. Turn off heat and fold in chicken and frozen peas. Set aside while preparing baking vessels.

Put 4 au gratin dishes on a rimmed baking sheet. Spoon equal amounts curry chicken mixture into each dish. Unfold puff pastry sheet and cut into four large squares. Brush the edges of the dishes with egg wash. Stretch pastry over the top of each dish, pressing and sealing along the edges. Cut a few vent holes in the top. Brush pastry with egg wash. Bake in a 400° oven for 15-20 minutes or until pastry is brown and flaky and curry is bubbly.

Remove from oven and serve!

Source: Ruth’s Table, 2017.


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