Curry Chicken Pot Pie – a delicious recipe with mixed vegetables, butter, onion, garlic, curry powder, pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Pre-heat oven to 350 degrees F.", "I a saute pan heat 2 tablespoons of butter and sweat the onion,celery and pepper.", "In the microwave heat the milk and chicken broth.", "Add 2 remaining pats of butter to the pan.", "Add the flour and curry and cook 1 - 2 minutes.", "Wisk in the hot milk mixture and cook until thickened.", "Add the parsely.", "Toss the vegetables and chicken.", "Pour into a 9x13 pan sprayed with pam.", "Separate the biscuits in halves and slightly flatten with your hands over the pan.", "Cut remaining biscuits to ""fill in"" the little areas.", "Cook in oven until biscuits are browned and the mixture is hot and bubbly, about 25 - 30 minutes."]
915
kcal
Calories
48
g
Fat
31
g
Carbs
88
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 4 cups frozen mixed vegetables, 3 tablespoons butter, 1 large onion, chopped, 1 teaspoon garlic, and more.
Yes, Curry Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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