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Sunday Dinner: Chicken Curry Pot Pie

Chicken curry pie

For 4 people.

Kardea Brown grew up on the Sea Islands of South Carolina, rooted in the Gullah Geechee tradition, and is the host of Food Network’s “Delicious Miss Brown” and OWN’s “The Great Soul Food Cook-Off.” . Her first cookbook, “The Way Home” (Amistad, 2022), celebrates the cuisine she grew up with (she calls it “New Gullah Cuisine”) and shares her family’s traditions, memories and tips for Lowcountry cuisine. This recipe is also one you can use with leftover Thanksgiving turkey.

• 1 tablespoon vegetable oil

• 1/2 tsp. (1 stick) unsalted butter, divided

• 1 stalk of celery, diced

• 1/2 large yellow onion, diced

• 1 C. curry powder, preferably Madras curry powder

• Kosher salt

• 1 clove of garlic, minced

• 1 ch. frozen peas and carrots, thawed

• 1/4 tsp. flour, plus more for the pie crust

• 1 1/2 tsp. chicken broth

• 1/2 tsp. whole milk

• Freshly ground black pepper

• 2 1/2 tsp. diced cooked chicken or turkey

• 1 prepared pie crust

• 1 egg lightly beaten with 1 tbsp. the water


Preheat the oven to 400 degrees.

Heat the oil and 6 tablespoons of butter in a large sauté pan over medium-high heat. Add the celery, onion, curry powder and a big pinch of salt and cook until the vegetables are tender and the onion becomes translucent, about 10 minutes. Add the garlic and sauté for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, for about 2 minutes. Slowly add chicken broth and milk, whisking to remove flour lumps. Bring to a boil and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.

Pour the chicken curry into four ramekins (10 ounces) or gratin-style bowls.

Lightly dust a clean work surface with flour. Roll out the pastry and cut 4 circles large enough to fit on the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pastry circles on top of the chicken curry, pressing to seal along the edges. Brush the top of the crust with the remaining egg wash. Using a sharp paring knife, make a few slits in the top of each pie crust.

Bake until crust is deep golden brown and pies are bubbling, about 30 minutes. Let cool slightly before serving. Sprinkle with the remaining 2 tablespoons of butter just before serving.