chicken curry pot pie

Preheat the oven to 350F. Rub the chicken breasts liberally with salt and pepper, then bake for 40 minutes (or until done all the way through). When they’re done and cooled enough, shred with two forks.

While the chicken is baking, prepare the vegetables.

In a large pan over medium heat, add the butter and onion. Cook for two minutes, or until beginning to soften, then add the lemongrass, garlic, and the spices. Mix well, cook for one minute, then add the carrots.

After cooking the carrots for about five minutes, add the celery, and the flour. If you need to add more butter to get things lubricated, go for it.

Mix well so the flour is spread out. Cook, stirring, for three minutes before adding the coconut milk, frozen peas, and chicken broth. Continue to stir, bring the mixture to a simmer, and let cook until the sauce has thickened substantially.

Season the sauce with salt & pepper, then add the shredded chicken.

Turn the oven up to 375F at this point, and roll out the crust to slightly bigger than your pie pan.

Pour the veggie mixture into a normal pie pan, lay the crust over the top and gently press into the sides of the pan. Slit the top for ventilation, then bake for 50 minutes (or until the top is golden and insides are bubbling).