Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Curried Chicken-and-Potato Pie 3.6 (39) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 25 mins Total Time: 50 mins Servings: 6 This is a delicious and filling dinner pie; use mild curry powder if you're afraid of too much heat. Ingredients 2 tablespoons unsalted butter, plus ½ stick melted 2 tablespoons minced peeled fresh ginger 2 teaspoons curry powder 4 cups frozen hash browns (1 pound) ½ pound ground chicken 1 cup frozen peas ½ cup fresh cilantro, chopped Salt and pepper 6 sheets frozen phyllo dough, thawed Directions Preheat oven to 400 degrees. In a large nonstick skillet, melt 2 tablespoons butter. Add ginger and curry powder and cook 2 minutes. Add hash browns, chicken, and 2 tablespoons water and cook, breaking up meat with a wooden spoon, until chicken is cooked through and hash browns are tender, 15 minutes. Stir in peas and cilantro; season with salt and pepper. Let cool slightly. Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with butter. Gently transfer stack to a buttered 9-inch glass pie plate. Fill with chicken mixture, then fold edges over top. Bake until golden brown, 20 to 25 minutes. Rate it Print