Curry Chicken Pot Pie

Name: Curry Chicken Pot Pie
Prep time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 2/3 cups frozen mixed vegetables, thawed; 1 cup cooked and cubed chicken; 1 can (10 oz) cream of mushroom soup; 1 1/2 teaspoon curry powder; 1 cup Betty Crocker™ Bisquick™ Pancake & Baking Mix; 1/2 cup milk; 1 egg

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Prep 10 min
Total 40 min
Servings 4

Cozy up to a hearty and satisfying pot pie - a tasty way to use leftover chicken or turkey. MORE+ LESS-

By Girl Versus Dough

Updated September 18, 2017

Ingredients

1 2/3

cups frozen mixed vegetables, thawed

cup cooked and cubed chicken

can (10 oz) cream of mushroom soup

1 1/2

teaspoon curry powder

cup Betty Crocker™ Bisquick™ Pancake & Baking Mix

1/2

cup milk

egg

Steps

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1

Preheat oven to 400°F.
2

In a medium bowl, combine vegetables, chicken, soup and curry powder. Pour into the bottom of an ungreased 9-inch pie plate.
3

In a separate medium bowl, combine Bisquick™, milk and egg and whisk until well blended. Pour evenly over chicken mixture in pie plate.
4

Bake, uncovered, for about 30 minutes or until crust is a golden brown.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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!