curry chicken pot pie – junktown cooking

Ingredients

• 1 whole chicken, or 8 bone-in chicken thighs
• 2 sticks celery, if you have it, roughly chopped
• 1 onion, unpeeled, stem end cut off, quartered
• 4 cloves garlic
• 1 tsp ground cumin
• 1 tsp sea salt
• ½ tsp black pepper
• 1 ½ cups flour
• 4 oz butter (1 stick)
• ¼ cup walnuts or pecans, shelled
• 1 tbsp dried sage or other dried herb
• ½ tsp sea salt
• ½ tsp sugar
• 5-7 tbsp ice water
• large pot of water
• 1 ½ cups hard vegetables, cut up or sliced (carrots, pumpkin, squash, potatoes, etc.)
• 1 ½ cups soft vegetables, sliced (mushrooms, napa cabbage, peas, corn, green beans, etc.)
• 2 tbsp olive oil
• 4 green onions, sliced
• 2 chilies, minced (remove the seeds for less heat)
• 4 cloves garlic, peeled and minced
• 1 inch slice fresh ginger, peeled and minced
• 3 tbsp curry powder
• salt and pepper
• 1 tbsp flour
• 1 cup chicken stock
• 1 cup coconut milk