Curry chicken pot pumpkin pie

Original post: http://greedygirlcooks.blogspot.com/2014/10/curry-chicken-pot-pumpkin-pie.html

Ingredients

2 tablespoon butter

1 tablespoon oil

2 tablespoon curry powder

1 cup onion

½ cup celery

½ cup carrot

2 tablespoon flour

1 ½ cup milk

2 chicken breast (seasoned with ½ teaspoon salt and ¼ teaspoon black pepper)

1 cup chopped raw pumpkin

1 can pumpkin puree

1 teaspoon salt

½ cup corn

½ cup peas

1 cup chopped mushrooms

2 pie crusts

Instructions

• Preheat oven to 425 degrees
• Chop chicken into cubes and season with salt and black pepper
• Chop onion, celery, pumpkin, carrot and mushrooms
• Heat oil and butter in a pot, add curry and cook for a minute
• Add celery onion and carrot and sauté until tender
• Add flour and cook until incorporated
• Pour in milk and stir until the flour butter has dissolved
• Turn flame on low and add chicken and pumpkins cover for 3 minutes to allow them to begin to cook
• Add the pumpkin puree and stir until fully incorporated then season with salt
• Add the mushrooms peas and corn and stir cover for 1 minute then remove from heat.
• Prepare the pie dish by layering the bottom with the first dough
• Fill the dish with the curry chicken and pumpkin filling
• Cover with the second pie crust, seals and crimp the edges
• Bake for 45 minutes covering the crimped edges with foil after the first 15 minutes to prevent excessive browning.

Greedy tip:

For an even more flaky and puffy crust, use puff pastry sheets instead of pie crust sheets.