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Easy Curried Chicken Pie

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Ingredients
For filling
  Chunk white and dark chicken with broth 13 1⁄2 Ounce (2 Cans, 6 3/4-Ounce Each, Or 3 Cans 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)
  Instant minced onion 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon, ground
  Red pepper 1 Dash, ground
  Pie crusts 15 Ounce, refrigerated (All Ready, 1 Package)
  Curry powder 1 Tablespoon
Directions

GETTING READY
1. Preheat oven to 425F.

MAKING
To make filling:
2. In medium bowl, mix chicken with its broth and remaining filling ingredients until well mixed.
To make the pie :
3. Remove piecrusts from package and unfold them removing plastic cover.
4. On foil pizza pan or parchment-paper-lined, non-disposable pizza pan or 15 1/2-by-12-inch baking sheet, place one piecrust and spoon filling onto center of crust spreading to within 1 inch of edge.
5. Moisten the edge with water, place remaining piecrust over filling mixture and with fork gently press edges to seal.
6. With knife, cut eight 1-inch slits on top crust to vent and bake for 30 minutes until golden-brown.

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
8

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