Curried-Chicken Potpie

Dairy Free
Health score
25%
Curried-Chicken Potpie
45 min.
6
427kcal

Suggestions


Welcome to a delightful culinary adventure with our irresistible Curried Chicken Potpie, a dish that beautifully marries comfort food with vibrant flavors. This dairy-free recipe is perfect for those who crave a rich, warming meal without the heaviness that dairy can bring. Imagine a golden, flaky crust enveloping a savory filling of tender chicken, fresh vegetables, and a medley of aromatic spices!

In just 45 minutes, you can serve up this mouthwatering main course, making it an ideal choice for lunch or dinner. Packed with wholesome ingredients like diced baking potatoes, fresh mushrooms, and sweet golden raisins, this dish is not only delicious but also nourishing. With 427 calories per serving and a caloric breakdown that includes a satisfying amount of protein, you’ll feel both indulged and energized.

This Curried Chicken Potpie is the perfect solution to elevate your weeknight dinners or impress guests at your next gathering. The fragrant curry powder infuses the chicken and vegetables with a depth of flavor that transports your taste buds to far-off lands. Whether you're looking to add a creative twist to your meal planning or simply enjoy a hearty dish that is sure to please everyone at the table, this potpie is a must-try.

So gather your ingredients, roll up your sleeves, and let’s embark on this cooking journey together! Your taste buds will thank you!

Ingredients

  • 12 ounces baking potatoes diced peeled
  • 0.5 teaspoon pepper black
  • tablespoon apple cider vinegar 
  • tablespoons cornstarch 
  • tablespoons curry powder 
  • cup flour all-purpose
  • cup mushrooms fresh sliced
  •  garlic clove minced
  • 0.5 cup golden raisins 
  • tablespoons water 
  • 1.5 cups chicken broth fat-free
  • teaspoon olive oil 
  • 0.8 cup onion chopped
  • 0.8 cup peas green frozen thawed
  • 0.8 cup bell pepper red chopped
  • 0.3 teaspoon salt 
  • teaspoon salt 
  • 1.5 pounds chicken breast cut into bite-size pieces
  • 0.3 cup shortening 
  • tablespoon water 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • blender
  • plastic wrap
  • baking pan
  • measuring cup

Directions

  1. To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife.
  2. Combine 1/4 cup flour, water, and vinegar in a small bowl, and stir with a whisk until well-blended to create a slurry. Set aside.
  3. Combine 3/4 cup flour and salt in a large bowl, and cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
  4. Add slurry to flour mixture, and toss with a fork until moist. Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 15 minutes.
  5. Preheat oven to 40
  6. To prepare filling, heat oil in a large nonstick skillet over medium-high heat.
  7. Add curry; cook 2 minutes.
  8. Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes.
  9. Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
  10. Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.
  11. Spoon the filling into a round 2-quart casserole coated with cooking spray.
  12. Roll the crust into an 11-inch circle, and place over mixture.
  13. Cut 6 slits in top of the dough to allow steam to escape.
  14. Bake at 400 for 30 minutes or until golden brown and bubbly around the edges.
  15. Let stand 10 minutes.
  16. Note: You can also make this in an 11 x 7-inch baking dish. When you prepare the crust, press the dough into a 6 x 4-inch rectangle, and chill.
  17. Roll dough into an 11 x 7-inch rectangle and place over the filling.

Nutrition Facts

Calories427kcal
Protein28.99%
Fat27.75%
Carbs43.26%

Properties

Glycemic Index
76.46
Glycemic Load
26.34
Inflammation Score
-8
Nutrition Score
24.814782567646%

Flavonoids

Luteolin
0.12mg
Isorhamnetin
1mg
Kaempferol
0.46mg
Myricetin
0.02mg
Quercetin
4.41mg

Nutrients percent of daily need

Calories:427.37kcal
21.37%
Fat:13.3g
20.45%
Saturated Fat:3.13g
19.56%
Carbohydrates:46.64g
15.55%
Net Carbohydrates:42.18g
15.34%
Sugar:10.69g
11.88%
Cholesterol:72.57mg
24.19%
Sodium:644.13mg
28.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:31.25g
62.5%
Vitamin B3:15.83mg
79.15%
Selenium:46.16µg
65.95%
Vitamin B6:1.26mg
63.02%
Vitamin C:38.43mg
46.58%
Phosphorus:376.71mg
37.67%
Potassium:1021.88mg
29.2%
Manganese:0.55mg
27.32%
Vitamin B1:0.37mg
24.86%
Vitamin B2:0.39mg
23.08%
Vitamin B5:2.3mg
23.03%
Folate:80.97µg
20.24%
Iron:3.34mg
18.55%
Fiber:4.46g
17.83%
Magnesium:69.52mg
17.38%
Copper:0.31mg
15.59%
Vitamin A:777.51IU
15.55%
Vitamin K:14.45µg
13.76%
Vitamin E:1.63mg
10.89%
Zinc:1.55mg
10.36%
Calcium:48.87mg
4.89%
Vitamin B12:0.29µg
4.87%
Source:My Recipes