BY LINDA GASSENHEIMER
TRIBUNE NEWS SERVICE
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 two 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.
Any type of sliced mushrooms can be used.
Any type of cooked chicken can be used. Remove the skin and bones.
Preheat oven to 400 degrees.
Prepare pie ingredients.
Make the pie.
To buy: 1 package frozen diced onion, 1 package frozen diced green bell peppers, 1 package frozen peas, 1/4-pound sliced baby bello mushrooms, 1 jar mild curry powder, 3/4-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.
CURRIED CHICKEN POT PIE
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
3/4 pound cooked chicken breast, skin and bones removed (about 3 1/3 cups)
Salt and freshly ground black pepper
1 ready-to-bake pie crust
Preheat oven to 400 degrees. Heat the oil in a large nonstick skillet over medium-high heat. Add the curry powder, onion, green pepper and mushrooms. Saute 5 minutes.
Add the flour to the vegetable mixture, stir to blend and add the chicken broth. Simmer to thicken about 1 minute. Mix the peas into the sauce. Add salt and pepper to taste.
Cut the chicken into bite-size pieces and place in a deep oven-proof 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 and prick it with a fork in several places. Bake for 20 minutes. Serve immediately.
Yield 2 servings.
Per serving: 637 calories (31 percent from fat), 25.7 g fat (7.3 g saturated, 5.6 g monounsaturated), 137 mg cholesterol, 49.6 g protein, 55.8 g carbohydrates, 7 g fiber, 423 mg sodium.
Linda Gassenheimer is the author, most recently, of “The 12-Week Diabetes Cookbook,” “Delicious One-Pot Dishes” and “Quick and Easy Chicken.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.