Our apartment has a flat screen television with about 200 cable channels. We rarely even turn it on, but every once in a while I like to peruse the many Argentinian cooking shows. I love to watch professionals cook. Even if they are not preparing anything I think I might want to make, I find that it often inspires me to get into the kitchen and start creating. It is a great example of why attending cooking classes is such a great idea. And, sometimes you find something new, or a new version of something old that is worth trying. Such was the case the other night when I caught the tail end of a demonstration of an intriguing version of what I call chicken pot pie.
I remember the Swanson’s chicken pot pies of the 70′s. I LOVED them. Not only were they warm and comforting, with a flaky crust, creamy sauce and just the right mixture of potatoes, peas, carrots and chicken, I also felt like I was actually cooking something! It was a start….
This recipe is sort of a grown up version of the pot pies of yore. It is a great use for leftover chicken, and almost any vegetables you happen to have on hand. I used mostly green cabbage, which in this recipe worked great. The Asian curry seasonings and coconut milk give it a really unique flavor and the nuts are a surprising and flavorful addition. The version I saw on television uses phyllo dough, which is a great idea. I happened to have a puff pastry dough that is commonly used here for tarts, and it worked great. You can also use your favorite pie crust recipe. Whatever you use, have fun, get creative and enjoy this grown up comfort food!
CHICKEN POT PIE
Oil or butter a 9 inch pie pan and place half your dough over the pan. Dough should be big enough to drape over the sides of the pan. If using phyllo, use about 5 sheets and butter or oil each sheet before adding the next. Reserve the rest of the dough for the top.
3-4 cups cooked chicken, chopped or shredded
1 T toasted sesame oil
1 T olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 inch ginger, peeled and minced
3 cups chopped vegetables of your choice (if using potatoes or other tubers, par boil first)
1 T ground cumin
1 T ground turmeric
1 tsp ground chilis or red pepper
1 tsp cinnamon
1 tsp salt
1/2 cup orange juice
1 cup coconut milk
1/2 cup toasted nuts, roughly chopped
Heat olive and sesame oil and saute onions for 3 minutes until tender and translucent. Add garlic, ginger, vegetables, spices and make sure vegetables are well coated. Add orange juice and simmer for 2-3 minutes before adding coconut milk. Mix in chicken and nuts and cook until heated through, about 2-3 more minutes.
When mixture is ready, place in prepared pie pan and top with remaining dough. Again, if using phyllo, butter or oil each layer. Seal as desired-a ‘rustic’ look is perfectly acceptable with this pie. place slits in the top and bake at 375 degrees for 20-25 minutes until crust is nicely browned. Enjoy