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.
— 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 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
Recipe by Linda Gassenheimer
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)
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