Fusion idea of Curry Chicken Pot Pie

As the cold chilly winter here in Minnesota, most family travel for the holiday. Some families gather for a reunion or do the small project at home. Since we travel overseas to meet families last year, we stay in our home this year as a break and do whatever needs to be organized at home. Holiday baking is also fun for children so I could enjoy this sweet time with them at home baking. In my culinary class days a long time ago, The baking class the most stressful class because of the exact amount of measurement and timing is so important for the baked-food production.

Baking pie crust is available at the stores for the holiday season. I would like to try the curry chicken pot pie must be good for the winter. We usually eat chicken curry with Parata or Nan in our motherland as the wheat product is the right accompaniment to the chicken curry. So I think it will be nice to make the chicken curry pot pie would be good for the winter. This dish is also quick and easy to fix with ready to use products even if you have leftover roasted turkey or rotisserie chicken.

In Burma,  food is mostly cooked with herb and spices. Also, as the neighboring countries are  Pakistan, Bangladesh, China, Lao, Cambodia, and Thailand. So the people in Burma adopt the varieties of food from those countries and blend them with own native flavor. Here, the blending idea of western and eastern food also defined as fusion food.
 Most people nowadays accept and encourage the idea of blending food from different countries. There are a lot of fascinating local food also available to explore in Burma too.

Hope you might enjoy making yourself at home.

Curry Chicken Pot Pie

Ingredients

1 box refrigerated pie shell
1/2 lb Chicken tenderloin ( cut into 1/2 inch thick small cubes, seasoned with salt and pepper)
2 tbsp Butter
1 cup  Frozen Mixed Vegetable
1 cup  cut cubed potato ( we may use breakfast potatoes)
2 cup creamy condensed chicken soup
1 tbsp curry powder
1 cup  small chopped onion pieces

Instruction

1. In the pie baking pan (round shape), rub the pan with butter and spread the pie dough around the pan, press and tugged in. Bake in the oven at 370-degree F heat for 15 min to make the crisp crust ( 1/2 way bake).

2. In the stir-fry pan, melt the butter over medium-high heat.

3. Add the onion, cook until translucent.

4. Add the chicken pieces and cook for 10 minutes till all the water has evaporated.

5. Add potato pieces, frozen vegetable, and condensed chicken soup then stir to mix everything.

6. Add curry powder and let it cook for 5-10 minutes.( we may add 1/2 cup of milk for more gravy)

7. Then remove it from stove top and let it cool.

8. When the pie crust is ready and cooled, pour the cooked curry chicken into the pie crust.

9. Cover with another pie dough and seal the two in your own style.

10. cut out the small cut on top of the dough to vent out the stuffing boiling.

11. Bake in the 380-degree F heated oven for 20 -30 minutes, until golden brown.

12. If it is not the right color, we may let it sit in the oven for another 5-10 minutes.

( Note: We may add a tsp of cayenne chili powder to the chicken for more spiciness and heat.)