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Country Chicken Pot Pie
Country Chicken Pot Pie
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Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
Curry chicken pot pie with raisins and toasted almonds for a deliciously unique twist.
Ingredients:
  • 3 slices bacon, chopped
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium green bell pepper, cut into thin bite-size strips
  • 1 clove garlic, finely chopped
  • 3 teaspoons curry powder
  • 2 cans (14.5 oz each) diced tomatoes, undrained
  • 3 cups cubed cooked chicken
  • 1/3 cup golden raisins
  • 1/2 teaspoon salt
  • 1 cup Gold Medal™ self-rising flour
  • 1 tablespoon sugar
  • 1/3 cup butter or margarine
  • 1/3 cup slivered almonds, toasted
  • 6 tablespoons cold water
Instructions:
  • Preheat oven to 400°F. Grease a shallow 2-quart casserole with shortening or cooking spray. In a 10-inch skillet, crisp bacon over medium heat. Drain on paper towels and reserve drippings.
  • Add onion, bell pepper, garlic, and curry powder to the flavorful drippings in the skillet. Saute until vegetables are soft. Mix in tomatoes, chicken, raisins, salt, and the crispy bacon. Bring to a boil, then transfer the delicious mixture into a casserole dish.
  • Combine flour and sugar in a medium bowl. Use a pastry blender or fork to incorporate the butter until the mixture resembles coarse crumbs. Mix in the almonds. Pour in the water and stir with a fork until a soft dough forms and pulls away from the sides of the bowl.
  • Gently knead the dough on a lightly floured surface 5 times until smooth. Shape it to fit the casserole, then lay it gently over the chicken mixture.
  • Bake until beautifully golden brown, for about 30-35 minutes.

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