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Dill and Curry Chicken Pot Pie

Dill and curry might sound like a crazy combination — but give it a try, they work really well together to create a twist on this classic dish.

Ingredients and method:

Brown in a large pot:

6 chicken thighs, cubed

Add and saute until softened (5 minutes):

1 cup of baby carrots, halved

1 onion, diced

3-5 cloves of garlic, minced

6 stalks of celery, diced

Add and saute 5 more minutes:

2 Russet potatoes, cubed

1 red bell pepper, diced

Add the spices, cook 30 seconds:

1 tsp. dill

1 tsp. curry

1 tsp. red pepper flakes

1/2 tsp. salt

Braise the mixture for 10 minutes in:

3 cups chicken broth

Add the last of the vegetables, cook for 5 more mintutes:

8 oz. button mushrooms, halved

1 cup frozen peas

Whisk together:

1 cup milk (1% or 2% works fine, use whole or cream for a richer sauce)

1/3 cup flour

Add milk mixture to the pot and finish the sauce by simmering it 3-5 minutes more to thicken.

Serve mixture with fresh-baked Pillsbury biscuits.

Chicken and Turkey Recipes

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951-2 Old County Road, Suite 171, Belmont, CA 94002 | phone (650) 358-9973
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