Curry Comfort Chicken Pot Pie
Ready In: 1 hr 15 mins
Serves: 6-8
Ingredients
- 1 large sweet potato, diced
- 1 medium yellow onion, diced
- 1 green pepper, diced
- 1 large parsnip, diced
- 4 cups chicken breasts, cubed
- 1⁄3 cup butter
- 1⁄2 cup flour
- 2 tablespoons olive oil, divided
- 2 cups chicken broth
- 1⁄2 cup half-and-half
- 2 teaspoons curry powder
- 2 eggs
- 2 cups Bisquick
- salt and pepper
Directions
- Preheat oven to 400 degrees.
- Combine sweet potato, parsnip and 1 tbs. of the olive oil in a large Ziploc bag and shake to coat them in olive oil.
- Spread them out on a large baking sheet and season with salt and pepper to taste.
- Bake for 10-15 minutes, until they just start to brown and turn tender.
- In a large skillet or wok, over medium heat, saute chicken in the rest of the olive oil, seasoning with salt and pepper to taste. Remove chicken from skillet into a large bowl.
- In the same skillet, over medium-high heat, melt the butter and saute the onion and bell pepper until both just begin to brown.
- Add sweet potato and parsnip, and stir to mix vegetables.
- Reduce heat to medium, then add flour and cook for one minute stirring constantly to coat the vegetables.
- Combine chicken broth, half and half and curry powder.
- Pour over vegetables and simmer, stirring constantly, until the mixture is thick and bubbling.
- Stir in the chicken.
- Pour the mixture into a 9 x 13 Pyrex baking dish.
- Combine eggs and Bisquick and pour over the top of pot pie.
- Place in center of oven and bake for 25-30 minutes until the top turns golden brown.
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