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Curry powder spices up this chicken pot pie

Curry powder added to the sauce gives this chicken pot pie an intriguing flavor.

Roasted or other cooked chicken breast is used for this quick and easy Curried Chicken Pot Pie. Curry powder added to the sauce gives this pie an intriguing flavor. Using prepared ingredients from the supermarket, you can put this pie together in minutes, and it’s a one-pot meal.

A ready-to-bake pie crust makes this dish a breeze. This recipe for 2 calls for a 6-inch deep dish or soufflé dish. Most crusts are 8 or 9 inches. Simply lay the crust over the 6-inch dish and cut away the extra dough.

To shorten the cooking time, sprinkle seasoned breadcrumbs over the ingredients instead of a pie crust and bake 10 minutes.

If you like, open a washed, ready-to-eat bag of salad to go with it.

Helpful Hints:

• Any type of sliced mushrooms can be used.

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• Any type of cooked chicken can be used. Remove the skin and bones.

Shopping List:

To buy: 1 package frozen diced onion, 1 package frozen diced green bell peppers, 1 package frozen peas, ¼-pound sliced baby bello mushrooms, 1 jar mild curry powder, ¾-pound cooked chicken breast and 1 package ready-to-bake pie dough.

Staples: canola oil, flour, fat-free, low-sodium chicken broth, salt and black peppercorns.

Linda Gassenheimer is the author, most recently, of “The 12-Week Diabetes Cookbook,” “Delicious One-Pot Dishes” and “Quick and Easy Chicken.”


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