Ingredients for Curry Chicken Pot Pie
- Frozen Mixed Vegetables
- 4 tablespoons butter
- 1 medium onion, chopped
- Garlic
- 2 tablespoons curry powder
- Pepper
- Dried Parsley
- 1 cup chopped celery
- Potato
- 1/4 cup all-purpose flour
- Skim Milk
- 2 cups chicken broth
- Cooked Chicken
- Cheese
- Refrigerated Buttermilk Biscuits
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How to Make Curry Chicken Pot Pie
- Preheat oven to 375°F (190°C).
- Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in curry powder and cook for 1 minute more.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring occasionally.
- Reduce heat to low and stir in heavy cream, shredded chicken, and peas. Season with salt and pepper to taste. Simmer for 5 minutes.
- Pour chicken mixture into a 9-inch pie plate.
- Top with pie crust. Crimp edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 45-50 minutes, or until crust is golden brown and filling is bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
25g
Fat
48g
Carbs
20g
