COUNTRY CHICKEN POT PIE
Create a chicken pot pie with a flavor twist of curry, raisins and toasted almonds.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Grease shallow 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook bacon over medium heat until crisp. Drain on paper towels. Reserve drippings.
- To drippings in skillet, add onion, bell pepper, garlic and curry powder; cook, stirring occasionally, until vegetables are tender. Stir in tomatoes, chicken, raisins, salt and cooked bacon. Heat to boiling. Spoon into casserole.
- In medium bowl, stir together flour and sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in almonds. Add water; stir with fork just until soft dough forms and mixture begins to pull away from side of bowl.
- On lightly floured surface, knead dough gently 5 times or just until smooth. Pat into shape to fit in casserole. Gently place dough over chicken mixture.
- Bake 30 to 35 minutes or until golden brown.
Nutrition Facts : Calories 440, Carbohydrate 33 g, Cholesterol 95 mg, Fat 3, Fiber 4 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 11 g, TransFat 1/2 g
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