This was a total off of the top of my head recipe that was inspired by a lunchtime conversation and a quick inventory of what was in my pantry at the end of a minimal-spending week. All I had to purchase for this one was chicken, but if you check out the ingredients, this is definitely a cheap and awesome and hearty meal.
- 2 small chicken breasts cubed or sliced into small pieces
- 1 pkg frozen veggies (corn, carrots, peas)
- 1 can coconut milk
- 1/2 medium white onion, diced
- 3 cloves of garlic, minced
- 3/4 c whole wheat panko
- 1 tsp curry powder for chicken + salt & pepper
- 3 tbsp curry powder for gravy + 1 tsp curry powder for crust
- 2 tsp cumin for gravy + 1/4 tsp for crust
- 1/4 tsp cayenne for gravy + dash for crust
- 1/4 tsp garlic powder for crust
- salt & pepper
First, add a bit of oil (any kind, but coconut would be ideal) to your skillet and heat up. Season your chicken pieces with the curry powder, salt and pepper. Add to your skillet and cook about 3min on each side, until just cooked through. You want to almost undercook the chicken because it’s going to cook more later and you don’t want it to be dry. When done, remove from skillet and place on a cutting board.
Now, in a sauce pan, add your onion and garlic and saute until soft. Then add your coconut milk, your frozen veggies, and the rest of you seasonings (curry powder, cayenne, cumin, salt, pepper) and let cook over medium heat. You’re going to bring this to a simmer.
While that is cooking, start shredding the chicken with a fork and knife. Doesn’t have to be perfect, I just think shredded chicken is great in a pot pie, less chunks and more combined.
Preheat your oven to 400℉.
Once you bring the coconut and veggies mixture to a bubbling simmer, add the chicken to the pot.
Grease your Pyrex or glass dish you’ll be putting into the oven. Pour the chicken and gravy mixture into your oven-safe dish and make sure chicken and veggies are evenly distributed.
Mix your panko and seasonings (curry powder, cumin, cayenne and garlic powder) and evenly sprinkle over the top of your mixture.
Pop that baby in the oven and let her cook! Bake for about 30 minutes, or until the crust is browned and it’s bubbling along the sides.
Take it out of the oven to cool, and then enjoy!!! This is a great meal for a chilly fall day because the warmth of the curry and the crusty topping. Yum!