Curried Leftover Pot Pie Recipe By Tasty

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
• Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
• Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
• Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
• Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
• Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
• Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
• Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
• Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.

Steps:

• Preheat the oven to 375 degrees F with a rack set on the middle shelf.
• Heat 2 tablespoons of the coconut butter in a large straight-sided skillet over medium to medium-high heat. It might brown a little, but that's okay. Add the onions and 1/2 teaspoon salt and cook until slightly softened, stirring occasionally, about 5 minutes. Add the jalapeno and ginger and cook until softened and the onions have started to brown slightly, stirring constantly, about 5 minutes. If the onion mixture begins to stick to the skillet, add 1 to 2 tablespoons water to release the brown bits. Stir in the curry powder and cook for 2 minutes. Stir in the coconut milk, 1/2 cup water and 1/2 teaspoon salt. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 10 minutes.
• Meanwhile, toss the panko with the remaining coconut butter and 1/2 teaspoon salt.
• Zest and juice 1 lime. Gently stir in the lime zest and juice, the tofu and zucchini to the curry. Season with salt if needed.
• Evenly divide the curry into six 8-ounce ovenproof ramekins. Sprinkle 2 tablespoons of the breadcrumbs on top of each ramekin. Place the ramekins on a baking sheet and place in the oven. Bake until the breadcrumbs are light golden brown and the curry is bubbling, 12 to 15 minutes. Let the curry sit for 5 minutes at room temperature before serving.
• Cut the remaining lime into wedges and serve alongside the curry pot pies.

Steps:

• 1. Heat the oil in a large, heavy pot over low heat. Add the onion and cook, stirring, 8 minutes. Add the garlic, ginger, curry powder and flour; cook, stirring constantly, 2 minutes.
• 2. Add the carrots, potatoes, broth and cinnamon sticks; simmer, partially covered, 20 minutes. Add the chutney, raisins, peas, tomato, parsley, beef, salt and pepper; cook 5 minutes more.
• 3. Place the mixture in a 1 1/2-quart, round, ovenproof casserole dish. On a floured surface, roll the pastry into a circle 2 inches larger than the dish. Brush the dish rim with some of the egg ; cover with pastry, crimping the edges around the rim. Cut 3 slits in the top and brush with remaining egg. Bake in a 350°F oven until golden, 40 minutes.

Steps:

• Preheat the oven to 400°F (200°C).
• Melt the butter and olive oil together in a large, oven-safe skillet over medium heat. Add the onion, celery, and carrots and sauté until softened, about 10 minutes.
• Add the corn, squash, peas, turkey, garlic, and McCormick® Rubbed Sage and season with salt and pepper. Cook for another 10 minutes, stirring and scraping the bottom of the pan, until the squash is tender.
• In a large bowl, whisk together the chicken broth and McCormick® Turkey Gravy until well combined. Whisk in the cream.
• Pour the gravy mixture into the pan. Cook for 10-15 minutes, stirring frequently, until the gravy thickens (it should slowly run down the back of a spoon).
• Remove the pan from the heat and arrange the biscuits over the filling.
• Transfer the pan to the oven and bake for 25-30 minutes or until the biscuits are golden brown. Let cool for 5-10 minutes before serving.
• Enjoy!

Steps:

• Heat oven to 400°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. In 2-quart saucepan, melt butter over medium high heat. Stir in flour with whisk; cook 1 minute. Stir in half-and-half, broth, curry powder and salt. Heat to boiling; boil 1 minute. Add soup, turkey and vegetables. Spoon mixture into pie plate.
• Unroll pie crust on work surface; sprinkle almonds over crust to within 2 inches of edge. Press into dough. Place pie crust, almond side up, over filling. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust.
• Bake 30 to 35 minutes or until crust is golden and filling is bubbly.