Try this Curried Chicken Pot Pie recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 450 degrees F.
In a pot, heat the olive oil and butter on medium-high. Lightly toss the chicken cubes in flour and then add them to the pot along with the onion and carrots. Saute for 8 to 10 minutes, until the chicken is slightly golden on all sides.
Deglaze the pot with the organic chicken stock. Add the raisins, brown sugar, hot curry, turmeric, coconut milk, mango chutney, and lemon juice. Stir to combine, and bring to a simmer. Turn the heat to medium-low and reduce for 20 minutes.
Stir in the toasted slivered almonds and sprinkle with minced coriander (cilantro). Ladle into 6 (6-ounce) cup ramekins. Roll out the pie crust to 1/4-inch thickness, and dust it with flour.
Cut the pastry into circles, about 1-inch wider than the ramekins. Cover the ramekins with the pie crust and pinch the edges. With a fork, poke some holes in the pie crust. To add a personal touch, use cookie cutters to form shapes with the remaining pie dough and use these to decorate the pie crust. Brush the top of the pie crusts with egg whites and bake for 30 minutes.
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Serving Size: 1 (161g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 308 | ||
Calories from Fat: 144 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 76.2mg | 3 % | |
Potassium 453.8mg | 12 % | |
Total Carbohydrate 40.7g | 12 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 37.4g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 308
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