Food and Recipes Dinner Curried Chicken Pot Pie 5.0 (1) 1 Review A chicken pot pie is always a welcome dish at the table, whether you serve it for Sunday dinner or a weeknight meal. Keep one in the freezer and you will never have to wonder "what's for supper?" For a golden crust and piping hot center, don't forget to fully defrost the frozen pie in the refrigerator for 24 hours. Otherwise, the edges may burn before the filling cooks through. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on August 10, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Refrigerate Time: 1 day Bake Time: 20 mins Total Time: 2 hrs Yield: 6 serves Ingredients 3 tablespoons butter 1 cup chopped carrots 1 cup chopped shallots 2 medium garlic cloves, minced 2 tablespoons red curry paste (such as Thai Kitchen) 1 teaspoon kosher salt 3 tablespoons all-purpose flour 2 cups chicken broth 2 cups chopped rotisserie chicken breast 3/4 cup frozen sweet peas, thawed 2 tablespoons heavy cream 1 (14.1-oz.) pkg. refrigerated piecrusts, divided 1 large egg, lightly beaten Directions Melt butter in a medium skillet over medium. Add carrots and shallots. Cook, stirring occasionally, until tender, about 5 minutes. Add garlic, curry paste, and salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in flour; cook, stirring constantly, until vegetables are coated, about 1 minute. Add broth; let mixture come to a boil, stirring constantly. Continue boiling, stirring constantly, until thickened, about 2 minutes. Stir in chicken, peas, and cream. Remove from heat; let cool completely, about 20 minutes. Unroll 1 of the piecrusts, and fit inside a 9-inch pie plate. Spoon chicken mixture into piecrust in plate. Cut remaining piecrust in half. Cut 1 half into 3 (1 1/2-inch-wide) strips. Cut remaining half into 7 (1/2-inch-wide) strips. Arrange the 1 1/2-inch-wide strips vertically over filling. Weave the 1/2-inch-wide strips perpendicularly into the wider strips to form a lattice pattern. Press ends of lattice strips to edge of bottom piecrust to seal. Trim excess dough; crimp edges.To cook now: Place a baking sheet in oven; preheat oven to 375°F. Brush crust with egg. Place pie on baking sheet; bake in oven until crust is browned and filling is bubbly, about 55 minutes to 1 hour. Let stand 20 minutes before serving.To freeze for later: Wrap entire pie with plastic wrap. Wrap with heavy-duty aluminum foil. Freeze at least 24 hours (up to 1 month).To thaw and cook: Remove pie from freezer; thaw in refrigerator 24 hours. Remove pie from refrigerator, and unwrap. Place a baking sheet in oven; preheat oven to 375°F. Brush crust with egg. Place pie on preheated baking sheet; bake in oven until crust is browned and filling is bubbly, about 1 hour, 15 minutes. Let stand 20 minutes before serving. Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall Rate it Print