Curry Comfort Chicken Pot Pie

READY IN: 1hr 15mins




  • 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.