Prep 45 mins
Cook 30 mins
I love comfort food, but my husband likes more exotic flavors. So this is a compromise that I came up with recently. It satisfied my craving for something warm and belly-filling while tempting his adventurous palate. This recipe improvises upon three recipes I found here, numbers 100215, 10744 and 51269. You can substitute carrots and cauliflower for the sweet potatoes and parsnips, respectively. I prefer the Bisquick crust, but puff pastry and regular pie crust would also work well.
- 1 large sweet potato, diced
- 1 medium yellow onion, diced
- 1 green pepper, diced
- 1 large parsnip, diced
- 4 cups chicken breasts, cubed
- 1⁄3 cup butter
- 1⁄2 cup flour
- 2 tablespoons olive oil, divided
- 2 cups chicken broth
- 1⁄2 cup half-and-half
- 2 teaspoons curry powder
- 2 eggs
- 2 cups Bisquick
- salt and pepper
- Preheat oven to 400 degrees.
- Combine sweet potato, parsnip and 1 tbs. of the olive oil in a large Ziploc bag and shake to coat them in olive oil.
- Spread them out on a large baking sheet and season with salt and pepper to taste.
- Bake for 10-15 minutes, until they just start to brown and turn tender.
- In a large skillet or wok, over medium heat, saute chicken in the rest of the olive oil, seasoning with salt and pepper to taste. Remove chicken from skillet into a large bowl.
- In the same skillet, over medium-high heat, melt the butter and saute the onion and bell pepper until both just begin to brown.
- Add sweet potato and parsnip, and stir to mix vegetables.
- Reduce heat to medium, then add flour and cook for one minute stirring constantly to coat the vegetables.
- Combine chicken broth, half and half and curry powder.
- Pour over vegetables and simmer, stirring constantly, until the mixture is thick and bubbling.
- Stir in the chicken.
- Pour the mixture into a 9 x 13 Pyrex baking dish.
- Combine eggs and Bisquick and pour over the top of pot pie.
- Place in center of oven and bake for 25-30 minutes until the top turns golden brown.
Loved It! Definitely played with the veggies- not a fan of turnip, so we roasted the sweet potato, carrot, cauliflower and substituted Swiss chard for the green pepper for a mellowed flavor. I also felt the curry alone was a bit one -note so I added some ginger for zing. Yum!
Now the hubby is not a fan of breaded tops and while he thought in moderation, the topping was acceptable, I might try a puff pastry or actual double crusted pie. This is definitely a great start for an individual to customize.
Loved using the sweet potatoes & parsnips! This is a very yummy recipe. The only problem being there wasn't enough gravy - it was too thick & gloppy. Extra broth/water or maybe less flour is an easy fix to this. The little that wasn't eaten at dinner was finished at breakfast. ;) Made for PAC Spring '08.