Tourte Poulet Indienne

Don't get all worried this is something too fancy for you! Dinner last night was just a glorified chicken pie with curry but it sure sounds important doesn't it?

This little goodie inspired by dairygoodness.com, Canada's Dairy Counsel, is a great way to use up leftover roasted chicken although I admit I chopped up chicken tenders and gave 'em a quick saute' to construct last night's dinner. Oh another confession... hold on to your hats...I used packaged puff pastry too.

This rather yummy little pie is loaded with mushrooms, celery, green pepper, shallots and apple and finished with a creamy sauce with just a hint of curry, all topped with a pre-baked puff pastry crust. I pre-baked the crust because I find puff pastry on top of a casserole often becomes rather soggy from the steam of the filling and that issue can be avoided by baking the crust separately. It doesn't take but a minute but if you want to avoid the pastry all together, you could certainly serve the filling on toast points or even in a hollowed out baked potato.

We enjoyed our individual pies along with some Mango Chutney and steamed carrots with a little butter 'n honey. Yummo!

Tourte Poulet Indienne (Inspired by dairygoodness.com)

 1 pound chicken tenders, cut into one inch pieces

1/4 cup butter, divided

1 cup mushrooms sliced

2 stalks celery, finely chopped

1/2 green pepper, chopped

1 small shallot, minced

1 teaspoon curry powder

3 tablespoons all purpose flour

1-1/4 cups milk

2/3 cup chicken stock

1 teaspoon salt

Freshly ground pepper

1 tablespoon freshly squeezed lemon juice

2 tablespoons mayonnaise

1/2 cup frozen peas (optional)

1/2 package frozen puff pastry thawed per package directions

Heat 1 tablespoon butter in a large sauté pan. Salt and pepper chicken tenders and add to hot pan. Cook for 5 minutes or until cooked through. Remove from pan and add remaining 3 tablespoons of butter. Add mushrooms, celery, green pepper and shallot and cook until vegetables have softened. Add curry powder and cook, stirring for 1 more minute. Sprinkle flour on top of vegetables and stir well to incorporate. Cook, stirring for 2 minutes. Gradually add milk and chicken stock, stirring constantly and cook until mixture thickens and comes to a boil. Add lemon juice and salt and pepper to taste. Return chicken to pan, add peas and stir in mayonnaise and heat through. Place in individual casseroles and top with pre-baked pastry or spoon onto toast points or into baked potato boats. Serves 4

Pastry – preheat oven to 400. Cut pastry to fit shape of casserole dishes and place pieces on an ungreased sheet pan. Decorate as desired. Bake for 15 minutes. Download Tourte Poulet Indienne

 Hint - for a lower carb version, eliminate the puff pastry and top it with mashed sweet potatoes and serve with a green vegetable, like broccoli or green beans instead.

Comments

[Nanan]

I love chicken pot pie in any form - love the addition of the curry! And look and you being the wise one to bake the crust on the side for extra crispness - me - I like that!

[June]

Yup..a crispy crust is the best part of the pie, and the curry in this one was really mild.