Heart Healthy from WakeMed Heart Center

Chicken Curry Pie

November 7, 2013 |

Recipe courtesy of Sheila Duncan
as seen on episode “PieBird”, season 3


  • 1 onion
  • 2 carrots
  • 3 cloves of garlic, minced
  • 4 stalks of celery, chopped
  • 2 potatoes, diced
  • 1 sweet potato, diced
  • 12 oz peas
  • 1 cup flour
  • 1 cup water
  • 1 pint chicken stock
  • 2 tablsp curry powder
  • 1 tablespoon cumin powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon turmeric
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 can coconut milk
  • 1 chicken, cooked and the meat shredded

Saute carrots, onions, celery until caramelized add garlic, salt and pepper, potato and sweet potato add chicken stock cover and cook until veggies are tender. Add the spices and coconut milk to the vegetable mixture and stir, return to a boil. Make a slurry by mixing the water and flour together until the flour is dissolved. Pour the mixture into the boiling vegetable/chicken stock mixture and stir until the sauce thickens. Remove from the heat and mix in the peas and shredded chicken. Pour into an unbaked pie shell, top with crust and bake for 40 min at 350 degrees.

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Category: Recipes

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