Chicken Curry Pie

Dear Theresa,

Baking in bulk is the way to go! You bake for a few hours and have meals to last you days. I usually make a big batch of chicken pie and freeze all but one of them. To eat a frozen pie, just pull it out of the freezer, put it in the oven for half an hour to an hour, or nuke it!

I asked the hub to make different flavored sauces so we wouldn't get bored of plain old chicken. I made the regular gravy myself and he made a few different seasonings: curry, paprika and gumbo file!

Here's the curry recipe. Yum!

Chicken Curry Pie
½ chopped large onion
3 cloves of garlic
2 T minced ginger
1 T madras curry powder
1 t paprika
1 t dry mustard
S&P
2 T sugar
½ C chopped cilantro
½ roasted chicken meat
2 potatoes, chopped
2 carrots, chopped
1 celery, chopped
2 cups of gravy (made from pan drippings, butter, flour and stock)


Saute onion till soft, add garlic. Add remaining spices and seasonings except for the cilantro. Mix in 2 cups of the prepared gravy. Finish with chopped cilantro at the end. Mix the seasoned gravy with the chicken, potatoes, carrots and celery and pour in the pie shell. Cover with more pie crust and bake in a 425-degree oven for 30 minutes. Turn the oven down to 350 and bake an hour more.