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Spice & Seasonings
About Japanese Curry
Chicken Pot Pie
1 large pot pie
Add oil to a hot pot and then add chicken, season with salt and pepper to taste.
Sear chicken quickly then remove it from heat and set it aside.
In the same pit set to medium heat, add butter, onion, celery, and carrots. Sauté until onion is translucent and then add milk.
Once milk begins to simmer. Add Cream Steve cubes and stir until they have completely dissolved.
In a small bowl, combine cornstarch and water to create a slurry.
Let milk simmer once again, then add slurry to thicken stew.
Remove stew from heat and add chicken, potatoes, and peas then set it aside to cool.
Place pie dough into pie pan and evenly distribute stew in pan. Cover stew with second round of pie dough and pierce it with a knife. Bake in over for 50-60 minutes.
Once pie is done, remove from oven and let cool for a bit; serve hot.
In this Recipe
House Cream Stew
2 cubes House Foods Cream Stew Roux
½ Tbsp. oil
2 Tbsp. butter
½ cup onion, chopped
¼ cup celery, chopped
¼ cup carrots, chopped
1/3 lb. chicken, cubed
2 cups milk
12 cup potatoes, diced
1/3 cup frozen peas
2 tsp. cornstarch
2 tsp. water
2 rounds of pie dough
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