Curry Chicken Pie

Curry Chicken Pie

Craving chicken pot pie? Try this version that boasts the bonus of the crunchy crumb coating of Crispy Oven Chicken!

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

2

servings

2
cooked chicken breast halves, from Crispy Oven Chicken
2
cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
1/2
teaspoon curry powder
1
can (18.5 ounces) Progresso® creamy Cheddar chicken chowder
2/3
cup Original Bisquick® mix
1/3
cup milk
  1. Heat oven to 425°F. Spray 1 1/2-quart round casserole with cooking spray. Chop chicken breasts.
  2. Mix chicken, vegetables, curry powder and soup; spread in casserole. Stir Bisquick mix and milk; pour over chicken mixture.
  3. Bake uncovered 25 to 30 minutes or until top is golden brown.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Authentic Indian curry powder is freshly ground each day, and it varies dramatically depending on the region and the cook. We’re more likely to find a commercial curry powder near other spices in the grocery store.
Substitution
No Crispy Oven Chicken on hand? Go ahead and use any leftover cooked chicken, or buy the chopped cooked chicken sold in the freezer section of the grocery store.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 180 ),
  • Total Fat 20 g
    • (Saturated Fat 6 g,),
  • Cholesterol 85 mg;
  • Sodium 1780 mg;
  • Total Carbohydrate 45 g
    • (Dietary Fiber 4 g,
  • Protein 37 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 3 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.