Deep Dish Curried Chicken Pie

• 1/4 c. butter
• 1 c. diced onion
• 1 tsp. minced garlic
• 1/2 c. chopped celery
• 3/4 c. chopped apple
• 1/4 c. flour
• 2 tsp. curry powder
• 1 bay leaf
• 3 c. cooked chicken
• 3 c. chicken broth
• 1 c. heavy cream
• 2 Tbsp. diced chutney
• 1 egg yolk
• salt and pepper to taste (optional)
• prepared pie crust

1. Melt butter or oleo;
2. add
3. onion,
4. garlic,
5. celery
6. and apple. Cook and stir for
7. 5 minutes.
8. Sprinkle with flour and curry. Add salt, pepper and
9. bay leaf.
10. Add chicken broth and stir until sauce thickens.
11. Cook over low heat for 10 minutes; add chicken, cream, chutney and
12. cook for 1 minute.
13. Pour into casserole;
14. fill so pastry
15. doesn't
16. sag.
17. Cool
18. some
19. before covering with pastry; brush
20. rim
21. with egg yolk.
22. Leave margin with
23. pastry; then trim.
24. Cut
25. slits
26. in
27. pastry.
28. Place
29. dish under casserole. Bake at 350u0b0 for approximately 45 minutes.

butter, onion, garlic, celery, apple, flour, curry powder, bay leaf, chicken, chicken broth, heavy cream, chutney, egg yolk, salt, crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=374382 (may not work)