We challenged Tablespoon bloggers to choose a classic recipe from the "Heirloom Recipes and New Twist" section of the brand new Betty Crocker Cookbook and throw down their own spin to share with you.
Chicken pot pie is a staple comfort meal in our house. When the weather outside is frightful, or if we just feel like cozying up to a yummy meal, chicken pot pie almost always comes to mind.
But truth be told, sometimes even the most comforting meal can get a little blasé. I like to spice things up a bit every once in a while and make Curry Chicken Pot Pie.
This pot pie recipe isn’t that much different than the classic version you’ll find in the Betty Crocker Cookbook – it’s just as easy to prepare, and it’s still made with ingredients you probably already have on hand. The only difference is the addition of curry powder, which actually makes a big (and delicious) difference. Something about the combination of curry spice with creamy mushroom soup and warm chicken baked under a fluffy, golden crust is irresistible.
One thing I especially love about making chicken pot pie is how versatile the recipe is. If I’m feeling ambitious I’ll add extra ingredients to the mix, like chopped boiled red potatoes or brown rice. And if I’m out of anything and don’t feel like going to the store, substitutions easily can be made.
No Bisquick in the house? Use a premade pie crust to top your creation. Curry not enough oomph for you? Add some turmeric, cumin, coriander or chopped garlic to the mix. Sometimes I also like to mix a flurry of chopped fresh parsley into my crust batter before pouring it over the pie plate. The possibilities are limitless.
One thing is for sure – whether plain or spiced up, this recipe will keep you cozy any time of the year!
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Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon