Thursday, April 2, 2009

Curry Chicken Pot Pie

This recipe comes from Alton Brown on the food network but I cut it in half and changed some of the ingredients to make it more Gluten Free Friendly. This recipe would also make a yummy curry if you double-to-triple the amount curry powder and serve over rice instead of baking in the oven with crust.

2 C frozen vegetable mix
1T oil
1 1/2 T butter
1/2 C celery chopped
1/2 onion chopped
3/4 C ck broth
1/4 C milk
1 1/2 T Rice flour
1 t curry powder
1 T dried parsley
3/4 C Potatoes chopped up small
1/2 t salt
1/4 t pepper
1 C cooked chicken
1 GF biscuit mix or pie crust of your choice (I like Bette Hagman's biscuit mix recipe or dream pastry crust recipe, but if you want something easier, buy the Gluten free pantry's Quiche mix and one of the options on the back is to make buttermilk biscuits.***If you don't have butter milk on hand use regular milk with and 1t of vinegar or lemon juice)

Preheat oven to 400 degrees

Spray cookie sheet with cookie spray and spread veggie mix and potatoes out and spray coat with cooking spray put in over and cook till golden brown.

In a large pan, 1/2 T of butter with onions and celery, sprinkle with salt to let them "sweat" and pull the moisture out.

In another saucepan or in a microwavable container heat up the milk and chicken stock together.

Add the remaining butter to the pan with the onions and celery and add the flour and curry and stir. Cook for 1 to 2 min. Whisk in hot milk and broth mixture into the pan. and cook till it thickens. Add the parsley and salt and pepper. Toss in the browned vegetables and the chicken. Pour into a 9X9 baking dish.

Scoop spoonfuls of the prepared biscuit dough on top of the mix. You will not need to use all of the biscuit dough. You can cook the remaining biscuit dough in and separate pan to serve with meal. Or you can cover with pie crust of your choice.

Bake for 12-15 min. or until bubble and browned.

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