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Curried Chicken Pot Pie

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By Betty Crocker Kitchens
Updated Apr 27, 2021
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Chicken curry and classic pot pie come together in this delicious recipe with a kick. Cut down on prep time by starting with rotisserie chicken.

Curried Chicken Pot Pie

  • Prep Time 30 min
  • Total 55 min
  • Servings 6
  • Ingredients 13
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Ingredients

  • 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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 9-inch glass pie plate or 2-quart round casserole with cooking spray.
  • Step 
    2
    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.
  • Step 
    3
    Remove pie crust from pouch; unroll over hot chicken mixture. Fold edge of crust under and flute. Cut slits in top crust.
  • Step 
    4
    Bake 25 minutes or until filling is bubbly and crust is golden.

Nutrition

590 Calories
41g Total Fat
27g Protein
33g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Total Fat
41g
0%
Saturated Fat
26g
0%
Sodium
1020mg
0%
Total Carbohydrate
33g
0%
Dietary Fiber
3g
0%
Protein
27g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Vegetable; 3 Very Lean Meat; 7 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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