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Preheat oven to 425°F. Heat oil in large skillet on medium-high heat. Add chicken, onion and carrots; cook and stir 5 minutes or until chicken is cooked through.
Mix chicken broth, flour, curry powder and salt in small bowl with wire whisk until well blended. Add to skillet; bring to boil. Stir in apple. Reduce heat to medium; cook and stir 2 minutes or until sauce is thickened. Remove from heat. Stir in peas and cream. Spoon into 9-inch deep dish pie plate or 2-quart round baking dish.
Top with pie crust. Seal and flute edges. Cut several slits in top. Place pie plate on baking sheet.
Bake 20 to 25 minutes or until crust is golden brown.
Great dish for a different spin on a classic, comfort food dish. I left out the apple and used about 1 cup of frozen mixed vegetables that included corn, carrots, peas and green beans to simplify the recipe and adapt to what I had at home. Also used a 2-crust recipe rather than single.
kim woodham | January 05, 2015