CURRY CHICKEN POPOVER PIE

Curry Chicken Popover Pie image

My cast-iron skillet is one of my favorite pans to use for cooking. This flavorful curry chicken potpie has Indian influences. It is perfect to cook in the skillet and then serve at the table puffed, golden and piping hot. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1-1/2 cups cubed cooked chicken breast
1/2 cup canned cooked lentils
1/4 cup finely chopped green onions
1/4 cup shredded carrots
4 large eggs
1 cup all-purpose flour
1 cup light coconut milk
2 tablespoons minced fresh cilantro
2 teaspoons curry powder
1 garlic clove, halved
1 teaspoon minced fresh gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
Grated lemon zest
Optional: Sliced green onions and cilantro

Steps:

Preheat oven to 425°. Place chicken, lentils, green onions and carrots in a greased 10-in. cast-iron skillet. Place the eggs, flour, coconut milk, cilantro, curry powder, garlic, ginger, salt and pepper in a blender; cover and process until blended. Pour into skillet., Bake until puffy, browned and cooked through, 30-35 minutes. Sprinkle with lemon zest before serving. If desired, top with green onions and cilantro.

Nutrition Facts : Calories 232 calories, Fat 7g fat (3g saturated fat), Cholesterol 151mg cholesterol, Sodium 271mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 3g fiber), Protein 18g protein.