Curry Chicken Pot Pie

Step 1

Preheat oven to 400ºF (if you find that your crust is not browning fast enough, you can turn your heat up to 425ºF).

Step 2

Melt butter in a medium saucepan over medium-low heat. Add onion and cook, stirring occasionally, until softened, about 4-5 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 (to brush the top of the pie with later), then stir in the remaining cream, along with broth, red pepper flakes, and chicken (or turkey)

Step 3

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

Step 4

Once slightly cooled, spread the filling evenly. Lay the pie crust over it and crimp the edges with a fork. Use a sharp knife to make a few slits in the crust. Lightly and evenly brush with the reserved 1 tablespoon cream, avoiding the edges (they usually brown first). You don't have to use all the cream or the crust may get soggy.

Step 5

Bake until the crust is light golden brown and the filling is bubbling, 30 to 40 minutes. This is a big range, but it all depends on your oven. If your oven is set at 425ºF, it might take 25-30 minutes instead. In either case, start checking for doneness starting from the 25 minute mark. You're looking for a firm flaky crust that is slightly golden brown and for the filling to be bubbling. Let cool for 5-10 minutes before slicing and serving.