Country Chicken Pot Pie

Country Chicken Pot Pie

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

Prep Time

30

Minutes

Total Time

1:05

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
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:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 200),
  • Total Fat 23g
    • (Saturated Fat 10g,
    • Trans Fat 1/2g),
  • Cholesterol 95mg;
  • Sodium 890mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 4g,
    • Sugars 11g),
  • Protein 26g;
Percent Daily Value*:
    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.