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Curried Chicken Pot Pie

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  • Prep Time 30 min
  • Total Time 55 min
  • Servings 6
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Chicken curry and classic pot pie come together in this delicious recipe with a kick. Cut down on prep time by starting with rotisserie chicken.

Ingredients

1/2
cup butter
1
cup chopped onion (1 large)
1
large sweet potato, peeled, cut into cubes (2 1/2 cups)
2
cloves garlic, finely chopped
2
teaspoons curry powder
1/3
cup Gold Medal™ all-purpose flour
1
can (13.66 oz) coconut milk (not cream of coconut)
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
3
cups shredded deli rotisserie chicken (from 2-lb chicken)
1
cup frozen sweet peas (from 12-oz bag), thawed
1/2
teaspoon salt
1/4
cup chopped fresh cilantro
1
refrigerated pie crust, softened as directed on box

Directions

  • 1 Heat oven to 400°F. Spray 9-inch glass pie plate or 2-quart round casserole with cooking spray.
  • 2 In 4-quart Dutch oven, melt butter over medium heat. Cook onion and sweet potato in butter 10 to 12 minutes, stirring occasionally, until tender. Add garlic and curry powder; cook 1 minute. Stir in flour; cook and stir 1 minute. Gradually add milk and broth. Heat to boiling; reduce heat to medium-low. Cook 5 minutes, stirring constantly, until thickened. Stir in chicken, peas, salt and cilantro. Spoon mixture into pie plate.
  • 3 Remove pie crust from pouch; unroll over hot chicken mixture. Fold edge of crust under and flute. Cut slits in top crust.
  • 4 Bake 25 minutes or until filling is bubbly and crust is golden.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
% Daily Value
Total Fat
41g
0%
Saturated Fat
26g
0%
Sodium
1020mg
0%
Total Carbohydrate
33g
0%
Dietary Fiber
3g
0%
Protein
27g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Vegetable; 3 Very Lean Meat; 7 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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