Mary Berg whips up a delicious spiced curried pie that can be made for either the meat lover or vegetarian in your life. Served with a homemade flaky biscuit for dipping, this stew pie dish is so warming and comforting.
1 tablespoon unsalted butter
1 yellow onion, diced
2 carrots, diced
2 stalks celery, diced
Salt and pepper
2 garlic cloves, thinly sliced
1 tablespoon curry powder
2 tablespoons all-purpose flour
2 1/2 cups low sodium chicken or vegetable broth
1 cup frozen peas
3 tablespoons sour cream
1/2–1 lemon, juiced
For a chicken pot pie
2 slices crispy bacon, chopped
1/2 store bought rotisserie chicken, skin removed and chopped
For a veg pot pie
1 (540ml) can white kidney beans, drained and rinsed
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons cold unsalted butter, cut into pats
1/2 cup grated cheddar cheese
1/2 to 3/4 cup buttermilk
Heat your oven to 400ºF.
Prepare the stew by melting the butter in a high-sided oven-safe sauté pan over medium heat.
Add in the onion, carrot, and celery, season with salt and pepper, and cook, stirring frequently, for five to six minutes or until the veg starts to soften and turn golden brown. Stir in the garlic, curry powder, and flour and cook for another minute.
Slowly pour in the broth, turn the heat up to medium-high, and bring to a boil. Turn the heat down to low and simmer for 15 to 20 minutes or until thickened and the vegetables are super tender.
Stir in the peas, sour cream, and lemon juice to taste.
Remove from the heat and stir the bacon and chicken for a meaty version or white beans for a vegetarian version. Season with more salt and pepper, if needed, and set aside to cool slightly.
While the stew cools, prepare the biscuit topping by whisking together the flour, baking powder, salt, and garlic powder in a large bowl. Add in the butter and cut or snap it into the flour until the pieces of butter are about the size of a pea. Stir in the grated cheese and make a well in the centre. Pour in the buttermilk and gently mix until a shaggy dough forms, adding more if needed.
Using a large spoon, drop spoonfuls of the biscuit dough over the stew.
Bake and Serve
Bake for 30 to 35 minutes. Allow the pot pie to cool slightly before serving. Enjoy!