Yield: 4 to 5 individual pies
Servings: 4 to 5
Think of this deliciously creative recipe whenever you have leftover chicken (or turkey) and veggies in the fridge in need of a higher purpose.
An unusual combination of chicken, well seasoned vegetables in a lovely pastry, this was big hit with curry fans. I did add a teaspoon of garam masala to the sweet potatoes just because I wanted to.
I am surprised to see this recipe isn't rated higher. My family of foodies asks for this recipe all the time! I skip the crust because it's not needed when using individual ramekins.
This pot pie was very good. The crust was nice and flaky, yet held up with the juicy filling well. The sauce was fantastic in this pot pie . And the sweet potato topping was delicious. To add a little balance in flavors, I daddies a pinch or two of ground clove to the potato mixture. Next time I make this I will add a bit of ground turmeric to the pie dough. That should go very nicely with the curry in the potatoes.
The recipe says to turn down the temperature to 375 F after adding the sweet potato topping but never says what the original temperature should be
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