CURRIED CHICKEN POT PIE

Curried Chicken Pot Pie image

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 13

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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

Heat oven to 400°F. Spray 9-inch glass pie plate or 2-quart round casserole with cooking spray.
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.
Remove pie crust from pouch; unroll over hot chicken mixture. Fold edge of crust under and flute. Cut slits in top crust.
Bake 25 minutes or until filling is bubbly and crust is golden.

Nutrition Facts : Calories 590, Carbohydrate 33 g, Fat 7 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 1020 mg