Recipe: Curried Chicken Pot Pie (using coconut milk)

CURRIED CHICKEN POT PIE

"Familiar pot pie ingredients - chicken, carrots and peas - combine with a mild curry flavor and the sweetness of Golden Delicious apples for a mouthwatering meal that takes chicken pot pie to a whole new level."

1 tablespoon vegetable oil
1 to 1 1/4 pounds boneless, skinless chicken breast, cut into 3/4-inch pieces
1 medium onion, chopped (about 3/4 cup)
1 cup sliced carrots
1 cup chicken broth
1/4 cup all-purpose flour
2 teaspoons McCormick Curry Powder
1/2 teaspoon salt
1 medium Golden Delicious apple, peeled, cored, and cut into 1/2-inch pieces
1/2 cup frozen peas
1/2 cup light cream or coconut milk
1 refrigerated pie crust for single-crust pie

Preheat oven to 425 degrees F.

Heat oil in large skillet over medium-high heat. Add chicken, onion and carrots; cook until chicken is done, about 5 minutes, stirring constantly.

Whisk together chicken broth, flour, curry powder and salt. Add to skillet and bring to a boil. Stir in apple. Reduce heat to medium and cook until sauce is thickened, about 2 minutes, stirring constantly. Remove from heat. Stir in peas and cream. Pour into 9-inch deep-dish pie plate.

Lay the prepared pie crust over the top of the pie; crimp or flute edges around the rim to seal tightly. Cut several small slits in crust for steam to escape.

Place pie plate on a cookie sheet and bake 20-25 minutes or until top is golden.

Makes 6 servings

Nutritional Information: Per One Serving: About 374 Calories, Fat 18g, Protein 21g, Carbohydrates 32g, Cholesterol 67mg, Sodium 573mg, Fiber 3g

Source: McCormick & Company, Inc.