Curry powder spices up chicken pie
Roasted or other cooked chicken breast is used for this quick and easy Curried Chicken Pot Pie. Curry powder added to the sauce gives this pie an intriguing flavour. Using prepared ingredients from the supermarket, you can put this pie together in minutes and it’s a onepot meal.
A ready-to-bake pie crust makes this dish a breeze. This recipe for two calls for a 6-inch deep dish or souffle dish. Most crusts are 8 or 9 inches. Simply lay the crust over the 6-inch dish and cut away the extra dough.
To shorten the cooking time, sprinkle seasoned breadcrumbs over the ingredients instead of a pie crust and bake for 10 minutes. If you like, open a washed, ready-to-eat bag of salad to go with it.
Any type of sliced mushrooms can be used, as can any type of cooked chicken (remove the skin and bones).
Curried Chicken Pot Pie
Makes: Two servings
1 Tbsp canola oil 1/2 Tbsp mild curry powder 1 1/2 cups frozen diced onion 1 1/2 cups frozen diced green bell pepper 1/4 lb sliced baby bello mushrooms (about 1 1/2 cups) 2 Tbsp flour 1 cup fat-free, low-sodium chicken broth 1 cup frozen peas 3/4 lb cooked chicken breast, skin and bones removed (about 3 1/3 cups) • Salt and freshly ground black pepper 1 ready-to-bake pie crust
Preheat oven to 400 F. Heat the oil in a large nonstick skillet over mediumhigh heat. Add the curry powder, onion, green pepper and mushrooms. Sauté for five minutes. Add the flour to the vegetable mixture, stir to blend and add the chicken broth. Simmer to thicken for about one minute. Mix the peas into the sauce. Add salt and pepper to taste. Cut the chicken into bite-size pieces and place in a deep oven-proof pie dish or a soufflé dish about 6 in in diameter. Pour the sauce over the chicken and mix well. Place the pie crust over the top and prick it with a fork in several places. Bake for 20 minutes. Serve immediately.
Nutritional information per serving: 637 calories (31 per cent from fat), 25.7 g fat (7.3 g saturated, 5.6 g monounsaturated), 137 mg cholesterol, 49.6 g protein, 55.8 g carbohydrates, 7 g fibre, 423 mg sodium.
Linda Gassenheimer is the author of The 12-Week Diabetes Cookbook, Delicious One-Pot Dishes and Quick and Easy Chicken. Her website is at dinnerinminutes.com.