Curry Chicken Pot Pie

Oh the weather outside is frightful,

But the fire is so delightful,

And since we've no place to go,

Let It Snow! Let It Snow! Let It Snow!

The blizzard outside today was a perfect excuse to try a new comfort food recipe - chicken pot pie. I just finished my second helping and it was EXACTLY what the doctor ordered. Creamy, spicy, flaky, and delicious all around. My recipe is based on the one I found here, with some tweaks:

Curry Chicken Pot Pie

Prep time: 15 minutes

Cook time: 30-40 minutes

Serves: 4

Ingredients

Crust

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/3 cup butter or margarine

1/2 cup chopped onion

1/2 cup chopped celery

1 tablespoon minced garlic

2 lbs chicken breast, cut into small chunks

2 cups frozen mixed vegetables, thawed (corn, chopped carrots, and peas, and whatever else you'd like!)

1/3 cup all-purpose flour

1 teaspoon salt

1 teaspoon pepper

1 teaspoon curry powder

1 teaspoon red curry powder

1 teaspoon red chili flakes

1 3/4 cups vegetable or chicken broth

1/2 cup milk

Instructions:

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch ungreased pie pan.

2. In a boiling pan, add frozen veggies and chicken and allow to cook until chicken is no longer pink, about 5-8 minutes. You can shred the chicken if you'd like, or keep cubed.

3. Meanwhile, a medium-sized saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt, pepper, and all other spices until well blended. Gradually whisk in broth and milk, cooking and stirring until bubbly and thickened.

4. Drain chicken and mixed vegetables and add into saucepan. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

5. Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving. Enjoy!

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