Curried Chicken Pot Pie

 


Ingredients

  • 1/2
    cup butter
  • 1
    cup chopped onion (1 large)
  • 1
    large sweet potato, peeled, cut into cubes (2 1/2 cups)
  • 2
    cloves garlic, finely chopped
  • 2
    teaspoons curry powder
  • 1/3
    cup Gold Medal™ all-purpose flour
  • 1
    can (13.66 oz) coconut milk (not cream of coconut)
  • 1 1/2
    cups Progresso™ chicken broth (from 32-oz carton)
  • 3
    cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 1
    cup frozen sweet peas (from 12-oz bag), thawed
  • 1/2
    teaspoon salt
  • 1/4
    cup chopped fresh cilantro
  • 1
    refrigerated pie crust, softened as directed on box

  • Steps

1 Heat oven to 400°F. Spray 9-inch glass pie plate or 2-quart round casserole with cooking spray.

    2 In 4-quart Dutch oven, melt butter over medium heat. Cook onion and sweet potato in butter 10 to 12 minutes, stirring occasionally, until tender. Add garlic and curry powder; cook 1 minute. Stir in flour; cook and stir 1 minute. Gradually add milk and broth. Heat to boiling; reduce heat to medium-low. Cook 5 minutes, stirring constantly, until thickened. Stir in chicken, peas, salt and cilantro. Spoon mixture into pie plate.

      3 Remove pie crust from pouch; unroll over hot chicken mixture. Fold edge of crust under and flute. Cut slits in top crust.

      4 Bake 25 minutes or until filling is bubbly and crust is golden.

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