Country Chicken Pot Pie

 

3

slices bacon, chopped

1

medium onion, chopped (1/2 cup)

1

medium green bell pepper, cut into thin bite-size strips

1

clove garlic, finely chopped

3

teaspoons curry powder

2

cans (14.5 oz each) diced tomatoes, undrained

3

cups cubed cooked chicken

1/3

cup golden raisins

1/2

teaspoon salt

1

cup Gold Medal® self-rising flour

1

tablespoon sugar

1/3

cup butter or margarine

1/3

cup slivered almonds, toasted

6

tablespoons cold water

• 1 Heat oven to 400°F. Grease shallow 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook bacon over medium heat until crisp. Drain on paper towels. Reserve drippings.
• 2 To drippings in skillet, add onion, bell pepper, garlic and curry powder; cook, stirring occasionally, until vegetables are tender. Stir in tomatoes, chicken, raisins, salt and cooked bacon. Heat to boiling. Spoon into casserole.
• 3 In medium bowl, stir together flour and sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in almonds. Add water; stir with fork just until soft dough forms and mixture begins to pull away from side of bowl.
• 4 On lightly floured surface, knead dough gently 5 times or just until smooth. Pat into shape to fit in casserole. Gently place dough over chicken mixture.
• 5 Bake 30 to 35 minutes or until golden brown.