Filed under: Recipes

Easy Curry Chicken Pot Pie

Tip from Scott C.

You, too, can make chicken pot pie from scratch

One of the standard comfort foods in the United States is the chicken pot pie, and as modern parents lead ever busier lives, many turn to frozen chicken pot pies as a short cut. Have you ever looked at the nutritional information on those things? A popular brand of frozen pot pies, Marie Callender’s, packs 550 calories, 34 grams of fat, and 826mg of sodium into a one cup serving.

But making chicken pot pie from scratch is a time consuming task, though, right? Wrong — when you use some short cuts. Follow this easy recipe that kicks in the flavor with a dose of curry, and you’ll never go back to mass produced pot pies again.

And if you insist on something frozen, double the ingredients and make one to stash in the freezer for a later date.

Ingredients

4 cups frozen vegetable mix (peas, carrots, corn, cut beans)
3 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 14.5 oz can low-sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package prepared pie crusts

Preheat oven to 400 degrees F.

In a small saucepan, heat the broth and milk, being careful to not let it come to a boil.

Meanwhile, in a dutch oven or large saute pan, heat oil and butter over medium low heat. Add onions and celery, and gently sweat until the onions are translucent, stirring frequently (avoid browning the onions). Increase heat to medium, and add vegetables. Saute until vegetables have cooked through and given up any liquid, and continue to cook until most of the liquid has evaporated.

Stir in the flour and curry and cook for 1 to 2 minutes. Stir in the hot milk/broth mixture and continue to cook/stir until thickened. Stir in the cooked chicken, salt and pepper.

In a pie pan, place one prepared crust on the bottom of the pan, forming it to the pan sides. Pour the filling into the pan, and top with second pie crust, pinching edges close. Crimp edges with a fork, and cut several small slits in the center of the pie.

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Bake pie until crust is browned and filling is bubbly, approximated 25-30 minutes.

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