Pot pies are warm and inviting. Curry powder added to the sauce gives this pie an intriguing flavor. Using prepared ingredients from the supermarket, you can put this pie together in minutes. It’s a one-pot meal that only takes 30 minutes to make.
To shorten the cooking time, I use seasoned breadcrumbs over the ingredients instead of a pie crust.
Helpful Hints:
- You can find diced fresh onions and green bell pepper in the produce section of the supermarket.
- You can use any type of sliced mushrooms.
Curried Chicken Pot Pie
Yield 2 servings. Recipe by Linda Gassenheimer
1 tablespoon canola oil
3/4 pound chicken cutlets (1/4-inch thick), cut into 1/2-inch cubes
1/2 tablespoon mild curry powder
1 cup fresh diced onion
1 cups fresh diced green bell pepper
1/4 pound sliced baby bello mushrooms (about 11/2 cups)
2 tablespoons flour
1 cup fat-free, low-sodium chicken broth
1 cup frozen peas
1 cup plain breadcrumbs
2 tablespoons grated Parmesan cheese
Salt and freshly ground black pepper
Preheat oven to 400 degrees.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and sauté 2 minutes. Add curry powder, onion, green bell pepper and mushrooms. Saute 5 minutes. Add the flour to the mixture, stir to blend and add the chicken broth. Simmer to thicken about 1 minute. Mix the peas into the sauce. Add salt and pepper to taste.
