Grandma's Chicken Curry Pot Pie

This recipe is from Mitchell's grammy! Thanks Grammy for making great food when we come visit! There is always something good to eat when we visit. This recipe happens to also be one of Mitchell's favorites. It is easy to make and a great comfort food. I tried using pie crust at first but I found it wasn't enough. When I tried using biscuits,  it soaked up a lot of the sauce, which I prefer. I also used one can of cream of mushroom instead of two. Again, it's what you prefer. If you want more sauce, use 2 cans of cream of mushroom and use pie crust instead of biscuits.  Mitchell loves this so much that he gets two servings when I make it!

3 cups cubed - cooked chicken
1 cup green peas
2 tablespoon diced pimiento
1 or 2 (Depending if you want a lot of sauce) cans (10 1/2) ounces each) condensed cream of mushroom soup
1 cup milk or chicken stock
3 1/2  teaspoon curry powder
Unbaked pastry or biscuits

Preheat oven to (425)
1. Salt and pepper chicken. Put 1 teaspoon of the 3 1/2 curry powder.
2. Drain the chicken.
3. Combine all ingredients with the chicken except the pastry. Heat, do not boil.
4. Turn into a casserole. I used an 8'' square casserole
5A. Top with pastry. Rolled 1/8 inch thick. Cut a gash in top of pastry to allow for the escape of steam.
5B. If using biscuits cook the biscuits half way through separately.
6. Put the casserole in the preheated and bake for
* Using pie crust - 20 minutes then wrap thin aluminum foil strip of each side cover 1 inch of the pie's side.
*Using biscuits - Bake for 20 minutes without the biscuits. Put the biscuits on top and bake for another 10 minutes.

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