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Curried Chicken pot pie Recipe

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This recipe for Curried Chicken pot pie is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C. cubed cooked chicken
1 bag (16 oz) frozen vegetable combination thawed and drained (peas, carrots, onions, broccoli, etc) defrosted
1 can (2.8 oz.) french fried onions
1 C. shredded cheddar cheese
1 can (10 3/4 oz) condensed cream of chicken soup
2/3 C. milk
1/2 tsp seasoned salt
1/4 tsp curry powder
1 (9") unbaked pie crust
Directions:
Directions:
Preheat over to 400º. In 9 inch pie plate, combine chicken, vegetables, 1/2 can of french fried onions and 1/2 C. cheese. In a small bowl, combine soup, milk, and seasonings; pour over chicken mixture and stir to combine. Place pie crust over chicken mixture; seal edges and cut 4 steam vents. Bake uncovered at 400º for 40 minutes or until crust is golden brown. Top with remaining cheese and onions; bake, uncovered, 1 to 3 minutes or until onions are golder brown. I find this recipe will often overflow during cooking so I place foil underneath it to help with cleanup.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This is our favorite pot pie recipe. Don't let the curry scare you.

 

 

 

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