Crustless Indian Curry Chicken Pot Pie

Crustless Indian Curry Chicken Pot Pie

                         Crustless Indian Curry Chicken Pot Pie.

Crustless Indian Curry Chicken Pot PieSo, I made this crustless chicken pot pie with organic onions, yams and all my leftovers! I happened to have steamed organic broccoli and asparagus and some roasted free range chicken breast on hand, so that is what I used; but my Crustless Indian Curry Chicken Pot Pie recipe is adaptable to any organic vegetables you have on hand( carrots, celery, peas, mushrooms etc). Use roasted chicken or turkey breast and definitely add chopped organic yam. I used Indian curry seasoning because it has lemon and turmeric that brighten the dish; and the addition of greek yogurt makes the filling creamy. Panko or sourdough breadcrumbs on the bottom and top give the pot pie the crunch that it needs and also solidifies the ingredients! I topped my Chicken Pot Pie with cut up organic grape tomatoes and a sprinkling of parsley for color and flavor. Enjoy my Crustless Indian Curry Chicken Pot Pie with a fresh green salad!

1/4 cup extra virgin olive oil, divided

1/2 cup panko or sourdough breadcrumbs, divided

2 cups roasted free range chicken, torn or cut up

1 organic yam, peeled and diced

1 organic onion, peeled and diced

1 teaspoon dried thyme

1 teaspoon Indian Curry seasoning, Frontier is good

1/2 teaspoon umami blend seasoning, Frontier’s mushroom seasoning 

4 tablespoons organic all purpose flour

2 cups+ unsalted chicken broth or stock

Add in the broccoli and asparagus 

Salt and pepper to taste

1/4 cup greek yogurt

2 tablespoons ghee or butter, divided

1/2 teaspoon organic dried parsley flakes

1/4 pint organic grape tomatoes, cut in half or thirds

Preheat oven to 375 degrees Fahrenheit 

In a medium baking dish, drizzle some of the olive oil and sprinkle with some of the breadcrumbs 

In a medium saucepan, heat the rest of the olive oil

Add in the onions, yams and chicken

Season with thyme, curry and umami spice

Blend in the flour and stock, stir until flour is dissolved 

Add in the broccoli and asparagus( or other vegetables on hand)

Salt and pepper to taste

Stir in the yogurt and 1/2 of the ghee

Pour filling into the baking dish

Sprinkle top with remains breadcrumbs

Dot with remains ghee

Sprinkle with parsley

Top with grape tomatoes

Cover with lid or foil and bake for 45 minutes, then remove the cover

Raise temperature to 400 degrees Fahrenheit

Brown for another 15-20 minutes

Remove from oven and let rest uncovered for 20 minutes

Serve with afresh green salad, Enjoy!

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uncooked Crustless Indian Curry Chicken Pot Pie
This is the uncooked pie

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