Curried Spinach and Artichoke Skillet Pot Pie

 

This pie combines some of my favorite ingredients - puff pastry, spinach and curry powder in Japanese. An unexpected combination, I know. But I promise that this pie is incredibly delicious! The spinach artichoke filling is soft and creamy, beautiful stained yellow from the curry powder and topped with puff pastry, golden pie crust.

I created this recipe from a desire to convert the classic spinach artichoke dip into a complete meal. But I also wanted it more interesting, so I added a bit of curry powder. My curry powder curry powder choice is S & B. It is soft filling, very complete and perfect creamy spinach artichoke. I tried many curry powder and I think that one of the most. If you can not find S & B, use mild curry powder on hand.

I use a good cast iron skillet to fill this pie, and then I shot the mass just above the pan and bake. A dish with very little cleaning required is easy. If you do not have an oven proof skillet, transfer the spinach filling an oven-proof dish, place the puff pastry on top and bake. You can also make meat pies in individual dishes. However you do it, just make sure to put the pie on a baking sheet, because the liner may overflow.

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.