This dish, Curry Pot Pie, is essentially 2 great comfort foods at once…Asian-style curried vegetables and pot pie. It’s a Trader Joe’s recipe and I recommend it highly. I’d been looking forward to trying it for a few months, and when Linda announced that she was making it for me, well, I couldn’t wait! And I didn’t have to wait long, about an hour…just enough time to unwind and have a glass of wine (or two, to be honest).
It was delicious. TJ’s Thai Yellow Curry Sauce is more akin to Japanese curry than Thai, redolent with a nice blend of spices that smell out of this world as the pie bakes in the oven. The trick for us was to substitute Quorn Chicken Tenders for the real chicken called for in the recipe. Just defrost around half the package in the microwave and add. The sauce infuses everything with curry goodness, even the crust. You don’t need much more than a light green salad to complete dinner. Don’t forget the wine!
You’ll find the recipe here, Trader Joe’s Curry Pot Pie.
