Curried-Chicken Potpie

Becky Luigart-Stayner

A few of the sweet condiments served with a traditional chicken curry bubble beneath the crust of this potpie. It combines the highlights of Indian food with a legendary Carolina chicken casserole called country captain.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 454
  • Calories from fat: 29%
  • Fat: 14.5g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.9g
  • Protein: 34.1g
  • Carbohydrate: 46.1g
  • Fiber: 4.1g
  • Cholesterol: 80mg
  • Iron: 3.6mg
  • Sodium: 786mg
  • Calcium: 62mg

Ingredients

  • Crust:
  • 1 cup all-purpose flour
  • 3 tablespoons ice water
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon salt
  • 1/4 cup vegetable shortening
  • Filling:
  • 1 teaspoon olive oil
  • 2 tablespoons curry powder
  • 2 cups diced peeled baking potato (about 12 ounces)
  • 3/4 cup chopped onion
  • 3/4 cup chopped red bell pepper
  • 2 garlic cloves, minced
  • 1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces
  • 1 1/2 cups fat-free, less sodium chicken broth
  • 1 cup sliced fresh mushrooms
  • 3/4 cup frozen green peas, thawed
  • 1/2 cup golden raisins
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese
  • Cooking spray

Preparation

  1. To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife. Combine 1/4 cup flour, water, and vinegar in a small bowl, and stir with a whisk until well-blended to create a slurry. Set aside. Combine 3/4 cup flour and salt in a large bowl, and cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry to flour mixture, and toss with a fork until moist. Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 15 minutes.
  2. Preheat oven to 400°.
  3. To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add curry; cook 2 minutes. Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes. Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.
  4. Spoon the filling into a round 2-quart casserole coated with cooking spray. Roll the crust into an 11-inch circle, and place over mixture. Cut 6 slits in top of the dough to allow steam to escape. Bake at 400° for 30 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes.
  5. Note: You can also make this in an 11 x 7-inch baking dish. When you prepare the crust, press the dough into a 6 x 4-inch rectangle, and chill. Roll dough into an 11 x 7-inch rectangle and place over the filling.
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