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Southern Curried Chicken Pie

fast.cook's picture
Ingredients
For filling
  Canned chicken chunks in broth 13 1⁄2 Ounce (1 Cans Of 6 3/4 Ounces / 3 Cans Of 5 Ounce Each)
  Granny smith apple 1 , cored and cut into 1/2-inch cubes
  Almonds 1⁄4 Cup (4 tbs), chopped
  Dried currants 1⁄4 Cup (4 tbs)
  Sour cream 1⁄4 Cup (4 tbs)
  Curry powder 1 Tablespoon
  Instant minced onion 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground red pepper 1 Dash
  Refrigerated piecrust 15 Ounce (1 Package, All Ready)
Directions

GETTING READY
1. Preheat oven to 425F.

MAKING
2. To make the filling:
3. In medium bowl, mix chicken with its broth and remaining filling ingredients until well mixed.
4. Remove piecrusts from package, unfold crusts and remove plastic cover.
5. On the baking surface (foil pizza pan or parchment-paper-lined, non-disposable pizza pan or 15 1/2-by-12-inch baking sheet) place a piecrust.
6. Onto center of crust spoon filling spreading to within 1 inch of edge and moisten the edge with water.
7. Place remaining piecrust over filling mixture and gently press edges with fork, to seal.
8. With knife, cut eight 1-inch slits on top crust to vent.
9. Bake 30 minutes until golden-brown.

SERVING
10. Using slits as a guide, cut pie into 8 wedges and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Dish: 
Pie
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
8

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