Curried Chicken Pie: The Ultimate Comfort Food Recipe

Chicken Sausage Orzo Skillet: Craving a weeknight dinner that’s both incredibly flavorful and ready in under 30 minutes? Look no further! This one-pan wonder is about to become your new go-to recipe. Imagine tender orzo pasta, savory chicken sausage, and vibrant vegetables all mingling together in a light, herby sauce. It’s a symphony of textures and tastes that will have everyone at the table asking for seconds.

While skillet meals have been a staple in home cooking for generations, prized for their simplicity and efficiency, this particular combination of ingredients offers a modern twist on a classic concept. Orzo, with its rice-like shape, provides a delightful alternative to traditional pasta, and chicken sausage adds a leaner protein option without sacrificing any of the delicious savory flavor. This Chicken Sausage Orzo Skillet is a testament to how easy it can be to create a satisfying and wholesome meal without spending hours in the kitchen.

People adore this dish for so many reasons. The ease of cleanup is a major win, as everything cooks in a single skillet. The flavors are incredibly versatile; you can easily customize the vegetables and herbs to suit your preferences. But perhaps the biggest draw is the sheer deliciousness of the dish. The orzo absorbs all the wonderful flavors from the sausage and vegetables, creating a creamy, comforting texture that’s simply irresistible. So, get ready to experience the magic of a quick, easy, and utterly delicious Chicken Sausage Orzo Skillet!

this Recipe

Ingredients:

• For the Chicken Filling:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tbsp curry powder (adjust to your spice preference)
• 1 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1 cup chicken broth
• 1 can (13.5 oz) coconut milk
• 1 cup frozen peas
• 1 cup diced carrots
• 1/2 cup chopped cilantro
• Salt and pepper to taste
• 1 tbsp cornstarch (mixed with 2 tbsp cold water to form a slurry)
• For the Pie Crust:
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1/2 cup ice water
• 1 egg, beaten (for egg wash)

Preparing the Chicken Filling:

1. Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in batches, being careful not to overcrowd the pot. Sear the chicken on all sides until lightly browned. This step is crucial for developing flavor. Remove the chicken from the pot and set aside.
2. Sauté the Aromatics: Reduce the heat to medium and add the chopped onion to the pot. Cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant. Be careful not to burn the garlic.
3. Bloom the Spices: Add the curry powder, turmeric powder, cumin powder, and cayenne pepper (if using) to the pot. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This process, called “blooming,” helps to release the essential oils and enhance the flavor of the spices.
4. Combine and Simmer: Return the seared chicken to the pot. Pour in the chicken broth and coconut milk. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
5. Add Vegetables: Stir in the frozen peas and diced carrots. Cook for another 5-7 minutes, or until the vegetables are tender-crisp.
6. Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water to form a slurry. Pour the slurry into the pot and stir well. Cook for 1-2 minutes, or until the sauce has thickened to your desired consistency. If the sauce is too thick, add a little more chicken broth. If it’s too thin, add a bit more cornstarch slurry.
7. Season and Finish: Stir in the chopped cilantro. Season with salt and pepper to taste. Remember to taste as you go and adjust the seasoning as needed. Set the chicken filling aside to cool slightly while you prepare the pie crust.

Making the Pie Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the flour.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pieces, about the size of peas. This is essential for creating a flaky crust. Work quickly to prevent the butter from melting.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix the dough, as this will develop the gluten and result in a tough crust.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc. Divide the disc in half. Wrap each half in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time allows the gluten to relax and the butter to firm up, resulting in a more tender and flaky crust.

Assembling and Baking the Pie:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Roll Out the Bottom Crust: On a lightly floured surface, roll out one of the dough discs into a circle that is slightly larger than your pie dish (approximately 12 inches in diameter). Gently transfer the dough to the pie dish and press it into the bottom and up the sides. Trim any excess dough and crimp the edges to create a decorative border. You can use a fork to prick the bottom of the crust several times to prevent it from puffing up during baking.
3. Fill the Pie: Pour the cooled chicken filling into the prepared pie crust. Make sure the filling is evenly distributed.
4. Roll Out the Top Crust: Roll out the remaining dough disc into a circle that is slightly larger than the pie dish. Gently place the dough over the filling. Trim any excess dough and crimp the edges to seal the top and bottom crusts together. You can also use a fork to press the edges together. Cut several slits in the top crust to allow steam to escape during baking. This will prevent the crust from becoming soggy.
5. Egg Wash: Brush the top crust with the beaten egg. This will give the crust a golden-brown color and a glossy finish.
6. Bake: Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover it loosely with aluminum foil.
7. Cool: Remove the pie from the oven and let it cool for at least 15-20 minutes before slicing and serving. This allows the filling to set slightly and prevents it from being too runny.

Tips for the Perfect Curried Chicken Pie:

• Use Cold Ingredients: When making the pie crust, it’s crucial to use cold butter and ice water. This will help to create a flaky crust.
• Don’t Overmix the Dough: Overmixing the pie dough will develop the gluten and result in a tough crust. Mix the dough just until it comes together.
• Chill the Dough: Chilling the pie dough allows the gluten to relax and the butter to firm up, resulting in a more tender and flaky crust.
• Adjust the Spices: Feel free to adjust the amount of curry powder and cayenne pepper to your preference. If you prefer a milder flavor, use less curry powder and omit the cayenne pepper.
• Add Other Vegetables: You can add other vegetables to the chicken filling, such as potatoes, sweet potatoes, or green beans.
• Make it Ahead: You can prepare the chicken filling and the pie crust ahead of time. Store them separately in the refrigerator until you’re ready to assemble and bake the pie.
• Freezing Instructions: You can freeze the unbaked pie for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to bake, thaw the pie in the refrigerator overnight and then bake as directed. You may need to add a few extra minutes to the baking time.

Conclusion:

And there you have it! This Curried Chicken Pie isn’t just another recipe; it’s a flavor adventure waiting to happen. I truly believe this is a must-try dish for anyone looking to elevate their comfort food game. The aromatic spices, the tender chicken, and the flaky crust all come together in perfect harmony, creating a symphony of tastes and textures that will leave you wanting more. It’s the kind of meal that warms you from the inside out, perfect for a cozy night in or a special gathering with friends and family.

But what makes this Curried Chicken Pie so special? It’s the depth of flavor, achieved through a careful balance of spices and a slow-cooked filling. Unlike some chicken pies that can be bland and boring, this recipe bursts with vibrant notes of curry, ginger, and garlic, complemented by the sweetness of the vegetables and the richness of the chicken. The homemade crust adds another layer of deliciousness, providing a satisfying crunch that contrasts beautifully with the creamy filling. It’s a complete meal in one dish, offering both comfort and sophistication.

Now, let’s talk about serving suggestions and variations! While this Curried Chicken Pie is fantastic on its own, a simple side salad can really brighten up the meal. I recommend a crisp green salad with a light vinaigrette to cut through the richness of the pie. Alternatively, you could serve it with a side of steamed green beans or roasted asparagus for a healthy and balanced meal.

If you’re feeling adventurous, there are plenty of ways to customize this recipe to your liking. For a spicier kick, add a pinch of cayenne pepper or a chopped chili to the filling. If you prefer a sweeter flavor, try adding some chopped dried apricots or raisins. You can also experiment with different vegetables, such as sweet potatoes, butternut squash, or even spinach. For a vegetarian option, simply substitute the chicken with chickpeas or lentils. And if you’re short on time, you can use store-bought pie crust, although I highly recommend trying the homemade version for the best results.

Don’t be afraid to get creative and make this recipe your own! The beauty of cooking is that it’s all about experimentation and finding what you love.

I’m so excited for you to try this Curried Chicken Pie recipe. I poured my heart and soul into perfecting it, and I truly believe it’s a winner. It’s a dish that I make time and time again, and it always receives rave reviews. I know you’ll love it just as much as I do.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you won’t be disappointed. And most importantly, don’t forget to have fun! Cooking should be a joyful experience, so relax, put on some music, and enjoy the process.

Once you’ve made this Curried Chicken Pie, I would absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and stories on social media using [Your Hashtag] or leave a comment below. I can’t wait to see your creations and hear your feedback. Happy cooking!