Crustless Indian Curry Chicken Pot Pie.
So, 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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