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Here, the crust goes on the top instead of the bottom, inverting the classic chicken potpie recipe, so be sure to get the one that comes as a roll instead of already in a tin.

EatingWell Magazine, November 2021

Gallery

Credit: Greg DuPree

Recipe Summary

active:
20 mins
total:
1 hr 5 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • Melt butter in a medium saucepan over medium-low heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, curry powder and salt and cook for 1 minute. Stir in cauliflower and peas and carrots. Sprinkle flour over the vegetables and stir to coat. Set aside 1 tablespoon cream, then stir in the remaining cream, along with broth and chicken (or turkey).

  • Cook, stirring often, until the mixture begins to thicken, 3 to 5 minutes. Transfer to a 9-inch deep-dish pie pan. Refrigerate, stirring occasionally, until cooled, about 10 minutes.

  • Spread the filling evenly. Lay pie crust over it and fold the edges under to fit the pan. Crimp the edges with a fork. Use a sharp knife to make a few slits in the crust. Brush with the reserved 1 tablespoon cream.

  • Bake until the crust is golden brown and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

Equipment

9-inch deep-dish pie pan

Nutrition Facts

1 3/4 cups
517 calories; fat 29g; cholesterol 82mg; sodium 474mg; carbohydrates 42g; dietary fiber 4g; protein 24g; sugars 5g; niacin equivalents 11mg; saturated fat 14g; vitamin a iu 3807IU; vitamin b6 1mg; potassium 568mg.
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