Curried Spinach and Artichoke Skillet Pot Pie

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Curried Spinach and Artichoke Skillet Pot Pie
This pot pie combines some of my favorite ingredients – puff pastry, spinach and Japanese curry powder. An unexpected combination, I know. But I promise you this pot pie is terribly delicious! The spinach artichoke filling is mild and creamy, tinted a beautiful yellow from the curry powder and topped off with flaky, golden puff pastry.

I created this recipe out of a desire to turn the classic spinach artichoke dip into a full meal. But I also wanted to make it more interesting, so I added some curry powder. My curry powder of choice is S&B Curry Powder. It is mild, well rounded and perfect for this creamy spinach artichoke filling. I’ve tested scores of curry powders and I find myself using this one the most. If you can’t find S&B, use any mild curry powder you have on hand.


Curried Spinach and Artichoke Skillet Pot Pie
I use a good, heavy cast iron skillet to make the filling for this pot pie, and then I throw the puff pastry right on top of the skillet and bake it in the oven. It’s an easy, one-pot meal with very little clean up required. If you don’t have an oven proof skillet, transfer the spinach filling into a oven proof dish, place the puff pastry on top and bake it. You can also make individual pot pies in ramekins. However you do it, just make sure to put the pot pie on a baking sheet because the filling may bubble over.
Curried Spinach and Artichoke Skillet Pot Pie

Skillet Pot Pie with Spinach and Artichoke Recipe
Serves 2-3
Ingredients
1 frozen puff pastry sheet
1 tablespoon olive oil
1/2 medium onion, diced
2 garlic cloves, peeled and chopped
2 cups frozen spinach
1/2 cup canned, drained, quartered artichoke hearts
2 small carrots, cubed
2 teaspoons Japanese style curry powder
2 cups whole milk
2 tablespoons flour
1/4 cup grated parmesan, optional
Salt

Preheat oven to 400 degrees F

Method
1. Leave the puff pastry sheet out to thaw at room temperature. It will take about 20 minutes to thaw. While the puff pastry is thawing, work on the spinach filling.
2. Heat oil in a 9-inch cast iron skillet or other oven proof skillet. Add the onions. Cook on medium heat until they are soft. Then add the garlic and stir for 30 seconds.
3. Throw in the spinach, artichoke hearts, carrot, and curry powder. Cook for 1 minute.
4. Whisk the milk and flour together in a small bowl until there are no lumps. Pour it over the spinach. Crank the heat up to high and let the sauce come to a boil.
5. Add Parmesan and salt. Mix well and turn off the heat.
6. Cut the puff pastry so that it fits over the skillet with a bit of over hang. Carefully place the puff pastry on top of the skillet. Gently the press it onto the rim of the skillet. Pierce the middle of the puff pastry with a sharp knife to allow steam to escape.
7. Place the skillet on a baking sheet (to catch any filling that bubbles over) and place in the oven. Bake for 10 minutes or till the puff pastry is golden.

For more easy, vegetarian recipes visit my blog Veggie Belly and follow me on Facebook, Twitter or Pinterest.

Photo credits: Sala Kannan

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