Curry Pocket Pie

The little $0.69/pound chicken has provided quite a few meals this week.
Chicken Pot Pie
Hot and Sour Soup
A couple items that I haven't mentioned - chicken salad sandwiches and rice cooked using the chicken stock.

I still have a pie crust in the refrigerator so I decied to make pocket pies with a curry filling.
It's just actually an excuse to eat pie crust. :-)

Curry Pocket Pies

The Fixins:
1/3 C Frozen Peas
1.5 C Potatoes, diced about 1/4"
Pie crust
1 chunk of Curry - I used medium-hot, but you can you mild. I tend to like food on the spicy side.
1/2 C Onion, chopped
about 1/2 C Spinach, frozen
1/3 C Carrot, diced

Not shown
1.5 C Chicken, shredded
1.5 C Chicken stock.


Saute the onions, carrots and potatoes.
Add the chicken stock and the curry cube.
Simmer about 10 minutes to cook the potatoes and thicken.
Add the spinach and peas. The residual heat will heat the frozen veggies.

For the pie crust, pressed out five 2 in diameter rounds, a mini 1.25 in diameter round and a larger pie with the leftover. I used a rolling pin to enlarge the rounds, but also make the crust thinner.

Technically, I should have let the filling cool completely before making the pocket pies, but I was hungry. Working quickly, the unbaked pies are shown below. I also made a feeble attempt at applying an eggwash onto the pies. I couldn't find my basting brushes. They're probably buried in the bottom of the drawers somewhere. lol



Bake 375 for 15 minutes.

I was worried that the hot filling would sog out the crust, but the pies were crispy and flakey with a slightly spicy curry flavor.