This creamy, curry-spiced chicken pot pie is a fragrant, entirely made from scratch pie. It’s baked in a cast iron skillet with golden pie crust cutouts over a chicken and vegetable filling lightly seasoned with curry powder.
Preparation Details
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 4
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon curry powder
- 1/8 teaspoon salt
- 1/4 cup vegetable shortening
- 1/4 cup butter
- 5 tablespoons ice water
Steps
- For dough, add flour, curry powder, and salt to the bowl of a food processor and pulse until combined. Add shortening and cold butter. Pulse until combined and mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, pulsing after each addition, until mixture comes together (See Note). Wrap in plastic and chill until ready to use, or up to 24 hours.
- For filling, melt butter in a 10-inch cast-iron skillet over medium-high heat. Add chicken, onion, celery, carrots, and curry powder; cook, stirring occasionally, until onion is softened, about 10 minutes. An instant-read thermometer inserted into thickest parts of chicken should register 165 degrees F (74 degrees C). Reduce heat to medium; add flour and cook, stirring frequently, about 3 minutes more. Slowly stir in broth and yogurt; simmer until thickened, about 5 minutes. Remove from heat. Stir in apple, cilantro, salt, pepper, and thyme.
- Preheat the oven to 400 degrees F (200 degrees C).
- To assemble pie, lightly flour a surface, unwrap dough, and roll out to about 1/8-inch thickness. Cut out shapes from dough with 2 1/2- to 3-inch cookie cutters. Arrange shapes on top of filling, overlapping as needed to cover. Brush egg over dough shapes.
- Bake in the preheated oven until pastry is golden brown and filling is bubbly, about 30 minutes. Cool at least 15 minutes before serving. Garnish with additional cilantro.
