Curried Chicken and Veggies

I had leftover rotisserie chicken that I needed to use so I decided to make a chicken pot pie without the pie.  I added curry and coconut milk and served it over quinoa.  Definite comfort food!  The best way to make this dish is to cook everything ahead of time and then assemble at the last minute.  This feeds a small army. 

 

2 cups cooked chicken*

4 cups vegetable or chicken stock (stock is more intense than broth)

A generous 1/3 cup flour (I like to use brown rice flour)

1-1/2 cup sweet yellow onion, diced

3 large celery stalks, diced

1 bag (1 pound) carrots, peeled and cut into chunks
1-1/2 pounds potatoes (Yukon gold or similar), peeled and cut into chunks
10 ounces green beans (frozen works fine too)

1 heaping T. curry powder

1 t. each cumin and coriander

1 small can (about 5.5 oz.) coconut milk (or half a larger can)

1/2 cup chopped fresh parsley or cilantro
 

In a large pot of well salted water, bring carrots and potatoes to a boil. Remove the potatoes and carrots with a slotted spoon once they are fork tender, about 10 minutes. In the same pot of boiling water, add the green beans and boil for 2-3 minutes. Drain and then plunge into a bowl of ice water. Drain after a few minutes (this just stops the cooking process - I hate mushy beans). Set cooked veggies aside.  If you are using frozen green beans, cook them according to the directions but use the minimum amount of time given.
                                 

In a large skillet, sauté onion and celery until tender, about 8-10 minutes. You want them to sweat (get tender) but not brown, so you'll have to turn the heat down.  Season with salt.  Add the curry powder, cumin and coriander and cook about a minute or two.  Sprinkle with flour and stir to incorporate.  Continue cooking a minute or two.  Add the broth and cook until sauce starts to thicken, about 10 minutes or so.  Taste to see if you need more salt.  (I use no salt added chicken stock so I usually need to add a little salt).  Add the chicken, vegetables, and coconut milk. Add the parsley just before serving. 

Serve over quinoa or rice.

 

*If I don't have leftover chicken, I cook two bone-in, skin-on chicken breasts. I coat them with olive oil, sprinkle with salt and pepper, and cook on a foil lined baking sheet for about 35 minutes at 400 degrees. Let cool and then remove skin and tear meat into pieces.

UPDATE:  Made a chicken pot pie using this filling (about half of the total recipe).  Used Pillsbury Refrigerated Pie Crust which made it easy as pie!