Curried Curry Chicken Pot Pie in a Hurry |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Good for those nights when a little comfort food heals the soul. Ingredients:
1 tablespoon vegetable oil |
1 lb boneless skinless chicken breast, cut into 3/4-inch pieces |
1 medium onion, chopped (about 3/4 cup) |
1 cup sliced carrot |
1 cup chicken broth |
1/4 cup flour |
2 teaspoons curry powder |
1/2 teaspoon salt |
1 medium golden delicious apple, peeled, cored and cut into 1/2-inch pieces |
1/2 cup frozen peas |
1 refrigerated pie crust (from 15-ounce package) |
1/2 cup light cream or 1/2 cup coconut milk |
Directions:
1. Preheat oven to 425°F
2. Heat oil in large skillet on medium-high heat.
3. Add chicken, onion and carrots; cook and stir 5 minutes or until chicken is cooked through.
4. Mix chicken broth, flour, curry powder and salt in small bowl with wire whisk until well blended.
5. Add to skillet; bring to boil.
6. Stir in apple.
7. Reduce heat to medium; cook and stir 2 minutes or until sauce is thickened.
8. Remove from heat.
9. Stir in peas and cream.
10. Spoon into 9-inch deep-dish pie plate or 2-quart round baking dish.
11. Top with pie crust.
12. Seal and flute edges.
13. Cut several slits in top.
14. Place pie plate on baking sheet.
15. Bake 20 to 25 minutes or until crust is golden brown.
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