Country Captain Pot Pie

Perhaps the most historical meal of Lowcountry cuisine, Country Captain weaves the region’s history of a booming spice trade with each layer of flavor. Most agree that the recipe was brought over from Bengal by an English skipper (hence the name), and it quickly garnered a bevy of devotees, including President Franklin D. Roosevelt and General George Patton, who were both tremendous fans of the flavorful dish.

Country Captain Pot Pie
Yield: approximately 10 servings
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Ingredients
  1. 8 tablespoons butter, divided
  2. 1½ cups chopped yellow onion
  3. 1½ cups chopped celery
  4. 1½ cups chopped red bell pepper
  5. ⅓ cup slivered almonds
  6. 1 tablespoon minced fresh garlic
  7. ¼ cup all-purpose flour
  8. ½ cup chicken broth
  9. 1 cup half-and-half
  10. 2 teaspoons ground red curry powder
  11. 1½ teaspoons salt, divided
  12. 3 cups shredded cooked chicken
  13. 2 cups cooked white rice
  14. ⅓ cup golden raisins
  15. ¼ cup chopped fresh parsley
  16. ½ (16-ounce) package phyllo dough (approximately 20 sheets)
Instructions
  1. Preheat oven to 400°. Spray a 13x9- inch baking dish with nonstick cooking spray. Set aside.
  2. In a large skillet, melt 4 tablespoons butter over medium heat. Add onion, celery, bell pepper, almonds, and garlic. Cook, stirring frequently, until onion is translucent, 4 to 5 minutes. (If almonds or garlic begin to burn, reduce heat.)
  3. Sift flour over onion mixture. Cook, stirring frequently, until flour begins to brown, 2 to 3 minutes. Add broth, stirring to remove any lumps. Cook until mixture begins to thicken, 2 to 3 minutes. Add half-and-half, stirring to combine. Cook until thickened, 2 to 3 minutes. Add curry powder and 1 teaspoon salt, stirring to combine. Stir in chicken, rice, raisins, and parsley. Spoon into prepared dish.
  4. Unfold phyllo sheets. Scrunch sheets into small balls. Top chicken mixture with phyllo balls.
  5. In a small microwave-safe bowl, melt remaining 4 tablespoons butter. Brush melted butter over phyllo. Sprinkle with remaining ½ teaspoon salt.
  6. Bake until golden brown, 25 to 35 minutes.
Taste of the South https://tasteofthesouthmagazine.com/

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