A little twist on a traditional dish. I also include the recipe for a traditional pot pie if curry is not your thing.

Step 1: Creating the Stock

You can use a store bought stock but I prefer a home made one this is how I make mine.

Ingredients:

1 Large onion
3 Stalks of celery
2 Large carrots
2 Cloves of garlic
1 tbsp Olive oil.
1 Chicken
1 Package of chicken feet(optional)
2 Tbsp skim mild powder(optional helps add more depth the the chicken stock and enhances the flavour.)
½ cup white wine
2 Liters of water or enough to cover chicken.

Take your chicken and remove the breast meat, cut off the legs and wings and cut the body in half. Set the breast meat aside.

I used one whole chicken carcass and the chicken feet to give a stronger chicken taste you can also use the winglets as well. The feet are just going to be discarded once roasted so you do not want to use good pieces of chicken and the feet were super cheap and add lots of flavour.

Place your chicken feet and your disassembled chicken single layer in a baking sheet or roasting pan. Sprinkle two tbsp of skim milk powder over the chicken. For the chicken feet only add ½ cup of white wine to the baking dish half way threw cooking.
Roast in your oven at 300 degrees Fahrenheit for 1 hour flipping the chicken every 20 minutes. When the chicken is golden brown remove from over. Deglaze the pan and pull the meat off the chicken thigh and drum stick.

In a pot heat the oil. Dice the onion, carrot and celery add to pot and cook till soft then add the garlic.
Add the roasted chicken feet and carcass to the pot. Cover with roughly 2 litres of water or enough to cover the chicken. Bring to a boil and skim off any foam that surfaces. Reduce heat and simmer for 2 – 3 hours. The longer you simmer the more the stock will cook down and the flavour will become stronger.

When done cooking strain the stock and discard the chicken bones. Place in fridge and allow to fully cool. When cooled remove the fat layer the settled at the top.
From here the chicken stock may of jellified this is due to boiling the bones. Jjust heat it up and it will become a liquid form again. Set aside till ready to use.

Step 2: Pie Shell

I used the recipe on the Tenderflake box and find that it turned out perfect.

Make pie dough according to recipe. Or you can use pre made pie crust.

Create pie dough, roll out and place in pie pan. Put in preheated oven at 425 degree Fahrenheit for about 8 minutes or till the crust start to turn light brown.

Remove from oven and set aside. Place reserved dough in cooler till ready to use for the top of the pie.

Step 3: Filling

Filling

2 cup chicken stock
2 Chicken Breasts
Meat from 2 chicken thighs and drum stick
1 Large Onion
2 Cloves of Garlic
1 Cup sliced zucchini
1 Cup edamame
1 Cup Cubed Potatoes
1 Cup Carrots Sliced
1 Tbsp Browned Butter( can use normal butter)

In a pot poach the chicken breast in the chicken stock. Once done cut into cubes.
In a separate pot boil the potatoes and carrots till tender.
In a pan add the browned butter, then add the diced onion once soft add the garlic cook for additional 2 minutes. Add the carrots, potatoes, chicken. Edamame and finally zucchini. Once everything if cooked add the gravy and mix. Now you have your filling for the pie

Curry Gravy
1- 2cups of chicken stock
2 Tbsp Curry powder( I use a pre made curry mix)
2 Crushed Cloves
1/4 Star Anise crushed
1/4 Can coconut milk.(you can always add more for a stonger coconut taste)
Salt to taste.
2 Tbsp Browned Butter( can use normal butter)
2 Tbsp Flour.

Traditional Gravy
1-2cups of chicken stock
½ TSP Thyme
½ Tsp Tarragon
½ Tsp Sage
1 Bay leaf
½ Cup Heavy Cream
Salt to taste.
1 Tbsp Browned Butter( can use normal butter)
1 Tbsp Flour.

I use browned butter as I like the nutty taste that it gives to food however it will make your roux a darker colour which will also make your gravy slightly darker.

In a sauce pan add 1 tbsp of butter and allow to melt once melted add the flour this will create a paste that is called a roux. Cook the roux until you reach a light blonde colour use on a medium low heat as it can burn quickly. When the roux is cooked slowly add your chicken stock till you reach the consistency of a heavy cream. When this is reached add your spices to the mix, stir well. Add your coconut milk(or heavy cream if making traditional gravy) to the mix and allow to simmer for a few minutes. If you find that the gravey is too thin still just create a roux in a seperate pot and add to your gravy a little at a time till you reach the consistancy you like.

When your gravy is done mix it into the filling you made.

If you thicken you gravy to much when baked in the pie it will be on the dry side so it is always better to leave a little thinner then you think it should be.

Step 4: Putting It Togeather

Items

Filling

Pie Shell
1 Egg yolk

Fill your pie shell with your filling. Roll out the dough you set aside and place on top of your filled pie crust, pinch the edges shut and brush on the egg yolk, this will give the crust a shinny look.

Bake in the oven on a baking sheet (in case the insides leak out) in the over at 350 degrees Fahrenheit for about 40 minutes or until the pie crust has turned a golden brown.

Allow to cool for a few minutes before cutting then Enjoy.