See Also: Curried Chicken Pot Pies(recipes)
Curried Chicken Breasts(recipes)
Curried Chicken Cutlets(recipes)
Curried Chicken Rolls(recipes)
Chicken and Curried Fruit(recipes)
Slow-Simmered Curried Chicken(recipes)
Curried Chicken & Pasta Salad(recipes)
Curried Chicken & Vegetables with Rice(recipes)
Curried Chicken & Zucchini Salad(recipes)
Curried Chicken Salad Sandwiches(recipes)

Curried Chicken Pot Pies (recipes)


Curried Chicken Pot Pie

Yield: Makes 2 servings



Ingredients:



1tablespoon canola oil

3/4cup chopped peeled Granny Smith apple

1/3cup thinly sliced carrot

1/4cup chopped onion

1clove garlic, minced

1tablespoon flour

1/2teaspoon curry powder

1/8teaspoon salt

1/8teaspoon black pepper

Pinch ground cloves

3/4cup water

1cup chopped cooked chicken breast

1/2cup no-salt-added diced tomatoes, undrained

2tablespoons minced fresh cilantro

4refrigerated soft breadsticks (2/3 of 7-ounce can)

Additional minced fresh cilantro (optional)









Preparation:





1.Preheat oven to 375°F. Spray two 1-1/2-cup casseroles or ovenproof bowls with nonstick cooking spray.2.Heat oil in medium skillet over medium heat. Add apple, carrot, onion and garlic. Cook and stir 3 to 4 minutes or until apple and onion are tender. Add flour, curry powder, salt, pepper and cloves. Cook and stir over medium heat 1 minute. Stir in water. Cook, stirring constantly, until liquid boils and thickens. Stir in chicken and tomatoes. Cook 3 to 4 minutes or until heated through. Stir in 2 tablespoons cilantro. Spoon into prepared casseroles.3.Arrange 2 breadsticks over top of chicken mixture in each casserole. Sprinkle additional cilantro over tops, if desired.4.Bake 15 to 17 minutes or until breadsticks are browned and filling is bubbly.







Note:

Leftover breadstick dough can be refrigerated in an airtight container and reserved for another use.





Nutritional Information:







Serving Size: 1 pot pie







Fiber

4 g







Carbohydrate

57 g







Cholesterol

60 mg







Saturated Fat

3 g







Total Fat

16 g







Calories from Fat

29 %







Calories

491







Protein

29 g







Sodium

794 mg









Dietary Exchange:







Fat

2







Starch

3







Meat

2







Fruit

1