Curried Curry Chicken Pot Pie In A Hurry

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast, cut into 3/4-inch pieces
• 1 medium onion, chopped (about 3/4 cup)
• 1 cup sliced carrot
• 1 cup chicken broth
• 1/4 cup flour
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1 medium golden delicious apple, peeled, cored and cut into 1/2-inch pieces
• 1/2 cup frozen peas
• 1 refrigerated pie crust (from 15-ounce package)
• 1/2 cup light cream or 1/2 cup coconut milk

Recipe

• 1 preheat oven to 425°f
• 2 heat oil in large skillet on medium-high heat.
• 3 add chicken, onion and carrots; cook and stir 5 minutes or until chicken is cooked through.
• 4 mix chicken broth, flour, curry powder and salt in small bowl with wire whisk until well blended.
• 5 add to skillet; bring to boil.
• 6 stir in apple.
• 7 reduce heat to medium; cook and stir 2 minutes or until sauce is thickened.
• 8 remove from heat.
• 9 stir in peas and cream.
• 10 spoon into 9-inch deep-dish pie plate or 2-quart round baking dish.
• 11 top with pie crust.
• 12 seal and flute edges.
• 13 cut several slits in top.
• 14 place pie plate on baking sheet.
• 15 bake 20 to 25 minutes or until crust is golden brown.