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Prep Time:
15 mins
Cook Time:
45 mins
Stand Time:
15 mins
Total Time:
1 hr 15 mins
Servings:
4
Yield:
1 10-inch pie
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Ingredients
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Dough
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1 1/3 cups all-purpose flour
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1/2 teaspoon curry powder
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1/8 teaspoon salt
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1/4 cup vegetable shortening
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1/4 cup butter
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5 tablespoons ice water
Filling
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1/3 cup butter
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1 pound skinless, boneless chicken breast, cubed
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1 onion, chopped
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2 stalks celery, chopped
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2 carrots, chopped
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2 teaspoons curry powder
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1/3 cup all-purpose flour
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2 cups low-sodium chicken broth
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1/2 cup plain whole milk yogurt
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1 tart apple, cored and chopped
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1/4 cup chopped fresh cilantro, plus more for garnish
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/4 teaspoon dried thyme
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1 large egg, beaten
Directions
For dough, add flour, curry powder, and salt to the bowl of a food processor and pulse until combined. Add shortening and cold butter. Pulse until combined and mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, pulsing after each addition, until mixture comes together (See Note). Wrap in plastic and chill until ready to use, or up to 24 hours.
For filling, melt butter in a 10-inch cast-iron skillet over medium-high heat. Add chicken, onion, celery, carrots, and curry powder; cook, stirring occasionally, until onion is softened, about 10 minutes. An instant-read thermometer inserted into thickest parts of chicken should register 165 degrees F (74 degrees C). Reduce heat to medium; add flour and cook, stirring frequently, about 3 minutes more. Slowly stir in broth and yogurt; simmer until thickened, about 5 minutes. Remove from heat. Stir in apple, cilantro, salt, pepper, and thyme.
Preheat the oven to 400 degrees F (200 degrees C).
To assemble pie, lightly flour a surface, unwrap dough, and roll out to about 1/8-inch thickness. Cut out shapes from dough with 2 1/2- to 3-inch cookie cutters. Arrange shapes on top of filling, overlapping as needed to cover. Brush egg over dough shapes.
Bake in the preheated oven until pastry is golden brown and filling is bubbly, about 30 minutes. Cool at least 15 minutes before serving. Garnish with additional cilantro.
From the Editor:
If you don’t have a food processor, combine flour, curry powder, and salt in a large bowl. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until mixture forms a ball. Wrap in plastic and chill while making the filling.
I Made It
Nutrition Facts (per serving)
838
Calories
47g
Fat
56g
Carbs
47g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
838
% Daily Value *
Total Fat
47g
61%
Saturated Fat
25g
123%
Cholesterol
225mg
75%
Sodium
732mg
32%
Total Carbohydrate
56g
20%
Dietary Fiber
5g
18%
Total Sugars
9g
Protein
47g
94%
Vitamin C
6mg
7%
Calcium
118mg
9%
Iron
5mg
26%
Potassium
768mg
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
