Curried Chicken Pot Pie


  • 1 tablespoon canola oil
  • 1/2 tablespoon mild curry powder
  • 1 1/2 cups diced onion
  • 1 1/2 cups diced green bell pepper
  • 1/4 pound sliced baby Portobello mushrooms (about 1 1/2 cups) or sliced white button mushrooms
  • 2 tablespoons flour
  • 1 cup fat-free, low-sodium chicken broth
  • 1 cup frozen peas
  • Salt and freshly ground pepper
  • 3/4 pound cooked chicken breast meat, cut into bite-size pieces (about 3 1/3 cups)
  • 1 ready-to-bake pie crust


  1. Heat oven to 400 degrees F.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add curry powder, onion, green pepper and mushrooms.
  4. Sauté for 5 minutes.
  5. Stir in flour and then chicken broth. Simmer to thicken, about 1 minute.
  6. Stir in peas and salt and pepper to taste.
  7. Place chicken in a deep pie dish or a soufflé dish about 6 inches in diameter.
  8. Pour sauce over chicken and mix well. Place pie crust over the top, cutting away and discarding any excess. Prick it with a fork in several places.
  9. Bake for 20 minutes.
  10. Serve immediately.

Serves 2.

Per serving: Per serving: 635 calories, 22.4g fat (3.5 g saturated), 96mg cholesterol, 50.9g protein, 58.3g carbohydrates, 8.2g fiber, 729mg sodium

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