Curry Comfort Chicken Pot Pie

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 large sweet potato, diced
• 1 medium yellow onion, diced
• 1 green pepper, diced
• 1 large parsnip, diced
• 4 cups chicken breasts, cubed
• 1/3 cup butter
• 1/2 cup flour
• 2 tablespoons olive oil, divided
• 2 cups chicken broth
• 1/2 cup half-and-half
• 2 teaspoons curry powder
• 2 eggs
• 2 cups bisquick
• salt and pepper

Recipe

• 1 preheat oven to 400 degrees.
• 2 combine sweet potato, parsnip and 1 tbs. of the olive oil in a large ziploc bag and shake to coat them in olive oil.
• 3 spread them out on a large baking sheet and season with salt and pepper to taste.
• 4 bake for 10-15 minutes, until they just start to brown and turn tender.
• 5 in a large skillet or wok, over medium heat, saute chicken in the rest of the olive oil, seasoning with salt and pepper to taste. remove chicken from skillet into a large bowl.
• 6 in the same skillet, over medium-high heat, melt the butter and saute the onion and bell pepper until both just begin to brown.
• 7 add sweet potato and parsnip, and stir to mix vegetables.
• 8 reduce heat to medium, then add flour and cook for one minute stirring constantly to coat the vegetables.
• 9 combine chicken broth, half and half and curry powder.
• 10 pour over vegetables and simmer, stirring constantly, until the mixture is thick and bubbling.
• 11 stir in the chicken.
• 12 pour the mixture into a 9 x 13 pyrex baking dish.
• 13 combine eggs and bisquick and pour over the top of pot pie.
• 14 place in center of oven and bake for 25-30 minutes until the top turns golden brown.