Curried Chicken Pot Pie

Submitted by AZRT8871

"Yummy and a little different, Light recipe. I have used ready made pie crust, which worked just fine. Next time I think I may try it with ready made phyllo dough. Prep time is for Chicken filling"

 

• Ready In: 50mins
• Ingredients: 22
• Serves: 6

ingredients

• Crust

• 1 cup all-purpose flour
• 3 tablespoons ice water
• 1 tablespoon cider vinegar
• 1⁄4 teaspoon salt
• 1⁄4 cup vegetable shortening

• Filling

• 1 teaspoon olive oil
• 2 tablespoons curry powder
• 2 cups diced peeled baking potatoes (about 12 ounces)
• 3⁄4 cup chopped onion
• 3⁄4 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1 1⁄2 lbs boneless chicken breasts, cut into bite-size pieces
• 1 1⁄2 cups reduced-sodium fat-free chicken broth
• 1 cup sliced fresh mushrooms
• 3⁄4 cup frozen green pea, thawed
• 1⁄2 cup golden raisin
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1⁄2 cup reduced-fat cream cheese
• cooking spray

directions

1. To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife.
2. Combine 1/4 cup flour, water, and vinegar in a small bowl, and stir with a whisk until well-blended to create a slurry. Set aside.
3. Combine 3/4 cup flour and salt in a large bowl, and cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Add slurry to flour mixture, and toss with a fork until moist.
5. Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 15 minutes.
6. Preheat oven to 400°.
7. To prepare filling, heat oil in a large nonstick skillet over medium-high heat.
8. Add curry; cook 2 minutes.
9. Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes.
10. Add broth and next 5 ingredients (broth through black pepper); bring to a boil.
11. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
12. Combine cornstarch and water in a small bowl.
13. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.
14. Spoon the filling into a round 2-quart casserole coated with cooking spray.
15. Roll the crust into an 11-inch circle, and place over mixture.
16. Cut 6 slits in top of the dough to allow steam to escape.
17. Bake at 400° for 30 minutes or until golden brown and bubbly around the edges.
18. Let stand 10 minutes.
19. Note: You can also make this in an 11 x 7-inch baking dish. When you prepare the crust, press the dough into a 6 x 4-inch rectangle, and chill. Roll dough into an 11 x 7-inch rectangle and place over the filling.