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Curried Chicken Pot Pie
Curried Chicken Pot Pie
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Prep Time:
30 minutes
Total Time:
55 minutes
Savory fusion dish combining spicy chicken curry and comforting pot pie using rotisserie chicken for a quick prep.
Ingredients:
  • 1/2 cup butter
  • 1 cup chopped onion (1 large)
  • 1 large sweet potato, peeled, cut into cubes (2 1/2 cups)
  • 2 cloves garlic, finely chopped
  • 2 teaspoons curry powder
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 can (13.66 oz) coconut milk (not cream of coconut)
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 3 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 1 cup frozen sweet peas (from 12-oz bag), thawed
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Instructions:
  • Preheat oven to 400°F and generously coat a 9-inch glass pie plate or 2-quart round casserole with cooking spray.
  • In a 4-quart Dutch oven, melt butter over medium heat. Sauté onion and sweet potato until tender, about 10-12 minutes, stirring occasionally. Add garlic and curry powder, cook for 1 minute. Mix in flour, cook for another minute. Slowly pour in milk and broth, bring to a boil then simmer on medium-low heat for 5 minutes, stirring continuously until thickened. Finally, add chicken, peas, salt, and cilantro, then transfer the mixture into a pie plate.
  • Unwrap the pie crust and gently place it over the hot chicken mixture. Tuck and crimp the edges of the crust and make small slits on the top.
  • Bake until the filling is bubbly and the crust is golden, about 25 minutes.

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