Southern Curried Chicken Pie

fast.cook's picture

Sep. 21, 2011


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
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)



1. Preheat oven to 425F.


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.


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

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 369Calories from Fat 175

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 347 mg14.46%

Total Carbohydrates 36 g12%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet