Chicken Curry Pot Pie
This made one Very Deep Pie (in my round 2.5 liter, 9 inch x 3.5 inch Corningware) with 3 cups left over to freeze.
1/3 cup margarine
1 small sweet onion chunked
1 cup sliced celery
2 cups frozen peas and carrots
3 small potatoes cubed
3 cloves garlic
2 tablespoons yellow curry powder
1 pound cooked chicken breasts cubed
2 cups chicken broth
1 13.5 oz can coconut milk
1/8 cup potato starch or corn starch
2 pie shells purchased or homemade
Melt margarine in large sauce pan on medium heat. Add onion and cook until translucent. Add celery, potato, garlic, peas and carrots. Cook until thawed and hot and the margarine has almost disappeared. Add the chicken. Stir in the curry powder.
In a separate container, mix the chicken broth, coconut milk and potato starch. Add all at once to the hot mixture. Cook all on medium low heat until thick.
Place one pie shell into the desired dish. Pour chicken curry into pie shell and cover with remaining round.
Bake at 425° for 30 minutes or until pastry is golden brown.