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    You are in: Home / Recipes / Curried Chicken Pot Pie Recipe
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    Curried Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    AZRT's Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    Filling

    Directions:

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

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    Ratings & Reviews:

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    Nutritional Facts for Curried Chicken Pot Pie

    Serving Size: 1 (331 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 530.2
     
    Calories from Fat 216
    40%
    Total Fat 24.1 g
    37%
    Saturated Fat 7.9 g
    39%
    Cholesterol 83.8 mg
    27%
    Sodium 642.7 mg
    26%
    Total Carbohydrate 47.4 g
    15%
    Dietary Fiber 4.3 g
    17%
    Sugars 10.5 g
    42%
    Protein 31.3 g
    62%

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

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