Easy Curried Chicken Pie

fast.cook's picture

Sep. 22, 2011


For filling
Chunk white and dark chicken with broth 13 1/2 Ounce (2 Cans, 6 3/4
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)
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



1. Preheat oven to 425F.


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.


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

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 401Calories from Fat 195

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 454 mg18.92%

Total Carbohydrates 40 g13.3%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet