CURRIED CHICKEN PIE

Servings: 8-12

3 tablespoons neutral oil

3 cups yellow onions, sliced in half moons (about 2 medium)

1 jalapeño chile pepper, stemmed, seeded and minced 3 tablespoons all-purpose flour

1 teaspoon kosher salt, plus ⅛ teaspoon for optional egg wash

½ teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks (see headnote)

2 tablespoons unsalted butter

1 cup chicken or vegetable broth, or water

1 cup full-fat coconut milk

2 tablespoons curry powder

3 cups cauliflower florets, fresh or frozen (not defrosted)

3 cups sliced carrots

1 cup snap peas, fresh or frozen (not defrosted)

½ cup roughly chopped fresh cilantro leaves and stems

2 pie doughs for a 9-inch deepdish pie, store bought or homemade, chilled (see headnote and related recipe)

1 large egg, for optional egg wash

In a large Dutch oven over mediumhigh heat, heat the oil until shimmering. Add the onions and stir to coat. Reduce the heat to medium-low and cook until soft, browned and sweet, stirring from time to time, about 30 minutes. Stir in the jalapeño, cook for 30 seconds, then transfer the onions and jalapeño to a bowl and set aside.

In a large bowl, mix the flour, salt and pepper. Add the chicken and toss to coat. In the same Dutch oven, add the butter and increase the heat to medium-high. When the butter foams, add the chicken and do not stir until the chicken has browned a bit on the bottom, about 5 minutes. Stir gently to turn the chicken and continue cooking, until browned here and there, about 5 more minutes.

Pour in the broth, and using, a large spoon, scrape up the tasty bits (fond). Pour in the coconut milk and sprinkle the curry powder over everything. Stir to thoroughly combine the sauce, then add the cauliflower and carrots. Reduce the heat to medium, cover and cook until the vegetables are barely tender and the sauce has thickened, 10 to 12 minutes. Add the peas and cilantro, stir well and remove the pan from the stove. Cool to room temperature before filling the pie.

If making the egg wash, a small bowl, whisk together the egg, 1 tablespoon of water and ⅛ teaspoon of salt until combined.

Bake the pie: Place the oven rack in the center of the oven and preheat to 425 degrees. Roll out and place one circle of dough in the pie pan, spoon in the filling, and cover with a second circle of dough. Crimp well. Using a sharp knife, slash 3 or 4 holes in the top crust. Brush with an egg wash, if using. Bake for 20 minutes, reduce the temperature to 350 degrees and bake for an additional 40 minutes, until the filling is bubbling up through the vents.

VARIATIONS

If making a shallow slab pie, you will need 3 pie doughs: Roll out 1½ of the pie doughs to a rectangle approximately 11-by-15-inches. Repeat with the remaining 1½ pie doughs. Line the bottom of the pie pan with one swath of dough, spoon in the filling, and cover with the second swath. Crimp the pie on all four sides, brush with the egg wash, if using, and vent with a few slashes. Bake as instructed above.

If making turnovers, you’ll need 4 pie doughs: Roll each pie dough into an 11-inch circle. Divide the circle into 3 equal triangles. Place a generous ⅓ cup of filling on one half of a triangle and fold the other half over the filling. Crimp the open edges and vent the top. Brush with egg wash, if using, and repeat with the remaining dough. Bake at 400 degrees until the filling is bubbling, about 25 to 35 minutes.

Nutrition: calories: 374; total fat: 20 g; saturated fat: 9 g; cholesterol: 69 mg; sodium: 446 mg; carbohydrates: 29 g; dietary fiber: 3 g; sugars: 5 g; protein: 19 g.