Curried Chicken Pot Pie
Makes 2 servings
|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|
|1/2||teaspoon curry powder|
|1/8||teaspoon black pepper|
|Pinch ground cloves|
|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)|
- 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.
Leftover breadstick dough can be refrigerated in an airtight container and reserved for another use.
|Serving Size:||1 pot pie|
|Calories from Fat||29 %|
|Total Fat||16 g|
|Saturated Fat||3 g|
Check out more recipes for Middle Eastern