Curried Chicken Pot Pie

Ingredients

• 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

Method

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