Country Chicken Pot Pie

Create a chicken pot pie with a flavor twist of curry, raisins and toasted almonds.

  • Prep Time 30 min
  • Total Time 1 hr 5 min
  • Servings 6

Ingredients

Filling

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

Crust

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.

Expert Tips

To toast almonds, sprinkle in an ungreased heavy skillet and cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
200),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
10g,
10%
Trans Fat
1/2g
1/2%
),
Cholesterol
95mg
95%;
Sodium
890mg
890%;
Total Carbohydrate
33g
33%
(Dietary Fiber
4g
4%
  Sugars
11g
11%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
25%;
Calcium
15%;
Iron
25%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.