Recipe: Curried Chicken Potpie (using refrigerated pie crust)

CURRIED CHICKEN POTPIE

1 tablespoon vegetable oil
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
1 teaspoon 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
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.

Place 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 to 25 minutes or until top is golden.

Yield: 6 servings
Source: McCormick & Co.