Curry Chicken Pie
My Mom makes a Chicken Pot Pie that is so good she is able to use it to bribe people to do things for her. Seriously, it actually became a bartering tool… and a very persuasive one at that. Now, in addition to being an incredibly delicious comfort food treat, her pot pie is also quite the chore to make. Between making the dough from scratch, a homemade white sauce, and prepping all of the vegetables, she said it ends up taking a couple of hours from start to finish.
Don’t get me wrong, I am all for making things the “right” way… but sometimes, you just want a simple meal that doesn’t take a whole lot of work. Well my friends, Betty Crocker has done it again. This recipe for a curried chicken pot pie is really simple, but still at least reminds us of those delicious made-from-scratch masterpieces like my Mom makes. To top it all off, it is fairly low in calories… at least it is if you don’t double the amount of biscuit mix like I did. 
Curry Chicken Pie
INGREDIENTS
- 2 cooked chicken breast halves (I used turkey breast, so substitutions work here)
- 2 cups frozen (thawed) mixed vegetables (I used some fresh vegetables, and some frozen… just toss in whatever you have on hand.)
- 1/2 tsp. curry powder
- 1 can (10 3/4 oz.) condensed reduced-fat cream of chicken soup
- 1 1/3 cups reduced-fat biscuit mix
- 2/3 cup skim milk
METHOD
1. Chop chicken into bite-sized pieces, and mix with the vegetables, curry powder, and soup. Pour into a medium sized, greased casserole dish.
2. Whisk together the biscuit mix and milk, and pour over the chicken mixture.
Note: You may want to adjust the amount of biscuit mix and milk used, based on the size of casserole dish. I doubled the amount in the original recipe, and used a round (either 8 or 9 inch) dish. I would think that for dishes that are deeper and more narrow, that you might want to cut back to maybe 1 cup of mix and 1/2 cup of milk, or revert back to 2/3 cup mix and 1/3 cup milk as per the original recipe.
3. Bake at 425° for 20-25 min. or until the top is golden brown. I had to go several minutes longer (probably another 10 min.), because I made my biscuit mix thicker, and it took longer to set up.
Recipe originally from Betty Crocker’s New Choices for Two
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