Curried Chicken Pot Pie
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1 tablespoon canola oil
1/2 tablespoon mild curry powder
1 1/2 cups frozen diced onion
1 1/2 cups frozen diced green bell
pepper
1/4 pound sliced baby bello
mushrooms (about 1 1/2
cups)
2 tablespoons flour
1 cup fat-free,
low-sodium chicken broth
1 cup frozen peas
salt and freshly ground pepper
3/4 pound cooked chicken breast
meat -- cut into bite-size pieces (about 3 1/3 cups)
1
ready-to-bake pie crust
Heat oven to 400 degrees. Heat the oil in a large nonstick skillet over
medium-high. Add the curry powder, onion, green pepper and mushrooms.
Saute 5 minutes. Stir in the flour and then the chicken broth. Simmer to
thicken, about 1 minute. Stir in the peas and salt and pepper to taste.
Place chicken in a deep pie dish or a souffle dish about 6 inches in
diameter. Pour the sauce over the chicken and mix well. Place the pie
crust over the top, cutting away and discarding any excess. Prick it
with
a fork in several places. Bake 20 minutes. Serve immediately.
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