Indian-Spiced Pot Pie

The other day I was chatting with someone on Twitter who was making an Indian pot pie. I immediately thought "that is something I want to make." So, on to this week's menu it went.

I made a really quick sweet potato curry as the filling for the pie. The filling has a nice creaminess thanks to the coconut milk but I think you could use some cream & get the same effect. Last minute I threw in some golden raisins to add some sweetness which was really a nice addition.

I was feeling pretty confident lately about my crust making skills but I had a lot of problems with this batch. It tasted really good & was nice & flaky but it was so tender it broke off the sides of the ramekins while cooking. I've never had this happen before. I think perhaps there was a little to much butter it in.

Indian-Spiced Pot Pie

1 T vegetable oil
1 c peeled, diced sweet potatoes
1 large carrot, diced
1 small onion, sliced
1 T curry powder
salt & pepper
1 T flour
1 c chicken or vegetable stock
1/4 c coconut milk
1 T mango chutney
1/4 c frozen peas
2 T golden raisins
Pie Crust (use your favorite butter pastry recipe or some store bought pie crust)
1 beaten egg

In a large saucepan, heat the oil over medium-high heat. Add the sweet potato & carrot. Cook for about 3 minutes. Add the onion, curry powder & some salt & pepper. Cook until the onion is starting to get tender. Sprinkle the flour over everything & cook while stirring for a minute. Add the stock, coconut milk & chutney. Bring to a boil. Reduce heat & let simmer for about 10 - 15 minutes stirring from time to time, until the sweet potato is tender & the sauce is thickened. Stir in the peas & raisins. Divide between two ramekins (the ones I use hold about 1 1/2 cups).

Preheat oven to 400F.

Divide the pie crust into two discs & roll them out until about 1/8-inch thick & 1-inch wider than the ramekins. Brush a little beaten egg around the edge of the ramekins. Drape the dough over the ramekins allowing to drape about an inch over the sides. Brush with the beaten egg. Piece the crusts a few times with a fork or sharp knife. Place the pies on a baking sheet. Bake for about 30 minutes until the crust is golden brown.

Makes 2 individual pot pies.

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