Slow Cooked Curry Chicken Pot Pie in Clay

Chicken pot pie is another comfort food that reminds me of delicious meals when I was growing up.

Sometimes we'd have them for dinner, and sometimes it was just an after-school snack (on extra hungry days).

But it was always delicious, filling and satisfying.

We used to buy the frozen ones and heat them up in the oven, and now that I'm off pretty much all frozen, prepared and processed foods, I wanted to find a recipe that was comparable.

(You can find that one here).

Once I did that, I thought of a few ways to mix it up and give it a new flavor twist.

This curry chicken pot pie incorporates the delicious goodness of pot pie but with a curry flavor, which adds just the right kick when I'm in the mood for something a little different.

Ingredients for Curry Chicken Pot Pie:

• 2 cups chicken, cubed
• 2 ½ cups broth
• 4 cups veggie mix (peas, carrots, corn, etc)
• 1 red onion, chopped
• 2 stalks celery, chopped
• 3 Tbutter
• ½ cmilk
• 3 T flour or other thickener (arrowroot powder, tapioca starch)
• 1 t curry powder
• 1 t sea salt
• ½ t black pepper
• 2 T parsley
• 1 package of biscuits or pastry (optional)

Directions for Curry Chicken Pot Pie

1. Add all ingredients except starch and pastry/biscuits into the clay pot and stir well
2. Cover and set to "fast" for 1 hour
3. About 20 minutes in, sprinkle the flour/starch into the mixture and stir
4. Close, seal and let it finish cooking
5. If you want to add crust to the top, place pastry or biscuit dough on top of the cooked mixture
6. Pre-heat an oven to 450 degrees (or according to pastry package instructions)
7. Put the whole clay pot, uncovered, into the heated oven for about 10 minutes, or until  browned