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Curried Chicken Pot Pie
main dishes

Curried Chicken Pot Pie

Familiar pot pie ingredients -- chicken, carrots and peas -- combine with a mild curry flavor and the sweetness of Golden Delicious apples for a mouthwatering meal that takes chicken pot pie to a whole new level.
  • 20m

    prep time

  • 35m

    Cook Time

  • 374

    Calories

  • 12

    Ingredients

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Ingredients

6

Servings

  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 1 medium onion, chopped (about 3/4 cup)
  • 1 cup sliced carrots
  • 1 cup chicken broth
  • 1/4 cup flour
  • 2 teaspoons McCormick® Curry Powder
  • 1/2 teaspoon salt
  • 1 medium Golden Delicious apple, peeled, cored and cut into 1/2-inch pieces
  • 1/2 cup frozen peas
  • 1 refrigerated pie crust, (from 14.1-ounce package)
  • 1/2 cup light cream Substitutions available
    • Thai Kitchen® Coconut Milk

Instructions

  • 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.

Nutrition information (per Serving)

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