TLC Cooking "Curried Chicken Pot Pies"

Curried Chicken Pot Pies

Curried Chicken Pot Pie

YIELD Makes 2 servings
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INGREDIENTS

1	tablespoon canola oil
3/4	cup chopped peeled Granny Smith apple
1/3	cup thinly sliced carrot
1/4	cup chopped onion
1	clove garlic, minced
1	tablespoon flour
1/2	teaspoon curry powder
1/8	teaspoon salt
1/8	teaspoon black pepper
Pinch ground cloves
3/4	cup water
1	cup chopped cooked chicken breast
1/2	cup no-salt-added diced tomatoes, undrained
2	tablespoons minced fresh cilantro
4	refrigerated soft breadsticks (2/3 of 7-ounce can)
Additional minced fresh cilantro (optional)

PREPARATION:

Preheat oven to 375°F. Spray two 1-1/2-cup casseroles or ovenproof bowls with nonstick cooking spray.
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.
Arrange 2 breadsticks over top of chicken mixture in each casserole. Sprinkle additional cilantro over tops, if desired.
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.

This recipe appears in: Middle Eastern

NUTRITIONAL INFORMATION:

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