Curried Chicken Pot Pie with Mushrooms and Ramps
Time: 1 hr | Difficulty: 3/5 | Yield: 1 pot pie
This pot pie is so comforting and delicious, and comes together in essentially one pan and one pot! It’s elevated by the curry powder and other spices like amchur powder, and the garlicky ramps add the greenness you need. You can add anything else you’d like to this, but I like to keep it simple with just chicken, mushrooms, and ramps. I use frozen puff pastry here—the store-bought Pepperidge Farm brand comes folded in three, so you can just remove one chunk of it to avoid having to thaw the whole thing. The hardest part about this recipe is waiting until it cools down to eat it!
Ingredients:
1 chicken breast, diced
A handful of mushrooms
A handful of ramps
1 tablespoon flour
3/4 cups of half and half (or 1/2 cup of heavy cream and 1/4 cup of stock)
Curry powder
Amchur powder (can substitute with coriander powder if you don’t have this!)
1/3 sheet of puff pastry
Butter
Olive oil
An egg, or milk, for the pastry wash
Method:
Add salt and pepper to the chicken and let it sit briefly, as you chop up the mushrooms and ramps.
Heat olive oil in a pan and add the chicken.
Sauté until cooked through, adding the curry powder and amchur powder about halfway through. Remove from the pan and set aside
Heat the oven to 425°.
Wipe out the pan. Add butter, then the mushrooms.
When the mushrooms have browned nicely, add salt and pepper. Then add the ramp whites, and add the chicken back into the pan. Stir to combine everything well.
Add the flour to the pan, and toast it all together on low heat for about a minute.
Add a touch more curry powder, then pour in the half-and-half or cream. Add the ramp greens now as well.
Let it all simmer for a couple minutes until the mixture has thickened nicely and coats the back of a spoon. Taste, and add more salt and pepper and curry powder as needed.
Transfer the filling to an oven-safe pot. Cover the whole thing with the puff pastry sheet, and tuck in the edges. Score the top in any pattern you like (I like to do a few parallel lines).
Brush the top with some milk.
Bake for about 15 minutes, until the puff pastry is golden and fluffy!