Sweet potato curry pie

Name: Sweet potato curry pie
Cuisine: American
Ingredients: 3 tbsp olive oil; 2 cloves garlic, minced; 1 onion, minced; 1 habenero (or other chili pepper), minced; 16 oz cubed sweet potato; 1 cup frozen peas; 1 1/2 cup chicken stock; 1 tbsp garam masala; 1 tsp ground tumeric; 1 tsp ground cumin; 1 cup cooked chicken, chopped; 5 oz plain Greek yogurt; to taste Salt; 1 egg; 1 tbsp milk

The O’Lius @cook_14599469

Washington, DC

I love chicken pot pie, he loves flavor. This is a match made in heaven. The secret is the Pillsbury Crescent Roll top—better than pie crust!

This is an amalgamation of several of our favorite recipes. The curry base is heavily adapted (and simplified) from a vegetarian recipe we found on BBC: https://www.bbcgoodfood.com/recipes/3165/curried-vegetable-pie

The veggie option was good, but we found the chicken adds a lot of that umami flavor, and it’s the perfect use of leftover chicken!

I love chicken pot pie, he loves flavor. This is a match made in heaven. The secret is the Pillsbury Crescent Roll top—better than pie crust!

The veggie option was good, but we found the chicken adds a lot of that umami flavor, and it’s the perfect use of leftover chicken!

The O’Lius @cook_14599469

Washington, DC

I love chicken pot pie, he loves flavor. This is a match made in heaven. The secret is the Pillsbury Crescent Roll top—better than pie crust!

The veggie option was good, but we found the chicken adds a lot of that umami flavor, and it’s the perfect use of leftover chicken!

I love chicken pot pie, he loves flavor. This is a match made in heaven. The secret is the Pillsbury Crescent Roll top—better than pie crust!

The veggie option was good, but we found the chicken adds a lot of that umami flavor, and it’s the perfect use of leftover chicken!

Saved

Ingredients

3 tbspolive oil
2 clovesgarlic, minced
1onion, minced
1habenero (or other chili pepper), minced
16 ozcubed sweet potato
1 cupfrozen peas
1 1/2 cupchicken stock
1 tbspgaram masala
1 tspground tumeric
1 tspground cumin
1 cupcooked chicken, chopped
5 ozplain Greek yogurt
to tasteSalt
1 tube Pillsbury Crescent Roll dough (Sweet Hawaiian, if you can find it!)
1egg
1 tbspmilk

Saved

Steps

1

Pre-heat oven to 350 degrees F
2

Heat oil in large pan and sauté minced onion, garlic, and chili for 2-3 mins over medium-high heat
3

Stir in the spices and cook for another 2-3 mins
4

Add chicken broth and vegetables. Bring to a boil and cook for about 10 mins or until vegetables are almost tender.
5

Stir in Greek yogurt and cooked chicken.
6

Taste test! Add salt or more spices if needed. If you’d like the sauce thicker, add some tapioca starch. If you’d like it thinner, add more chicken broth or water.
7

Spoon into a casserole dish (or if you’re feeling fancy, into four individual croquettes). Cover with the unrolled (but intact) Pillsbury crescent roll dough. This works especially well if you use an oval-shaped casserole dish, otherwise you may need to rearrange a bit. If you’re using individual croquettes, two triangles per croquette works well.
8

Beat egg with milk and brush onto crust. Bake for 15 mins or until golden brown, and serve!