Curried Chicken Pot Pie

While browsing recipe after recipe (I could do this for hours), I often wind up taking favorite parts of two (sometimes, more) recipes and creating my own version.  Below is a version of a chicken pot pie that incorporates one of my favorite spices, curry.  Please enjoy!

love,
Carin

Curried Chicken Pot Pie

Ingredients
2 packs chicken tenders, boiled and cubed
frozen peas and carrots (or mixed vegetables), thawed
4 small potatoes, cubed, boiled (or 1 can of diced potatoes)
1 can diced (or sliced) water chestnuts, drained, optional
low fat shredded mozzarella (or any Italian blend), to preference
salt and pepper, to taste
Curry Sauce
Bisquick Topping

Curry Sauce
1/2 stick butter
1/2 c flour
curry powder, to taste
2 chicken bouillon cubes
half n half + 2% milk, as needed to make a thick (but not too thick) sauce
low fat shredded mozzarella, (or any Italian blend), to preference

Bisquick Topping
2 c Heart Smart Bisquick
Herbes de Provence, to taste
curry powder, to taste, optional
1 c 2% milk

Preheat oven to 350. Boil chicken, then cube. In a large bowl, combine chicken & vegetables. Set aside.

Curry Sauce: melt butter over low-medium heat (you want the butter to be hot enough to 'cook' the flour for the roux, but not too hot that it will burn). Stir in flour and whisk until smooth.  Whisk in curry, to taste. Cook 1 minute.  Slowly  add in half and half and/or milk (or any preferred combo).  Add bouillon cubes. Turn heat to medium. Stir continuously bouillon cubes are dissolved, and sauce is thick. You want a moderately thick sauce, not too thin, not too thick. Add more half and half/milk, as needed.  Add about a cup of shredded mozzarella, or to preference.

Add curry sauce to chicken and vegetables mixture. Stir to combine. Add shredded mozzarella, to preference. Season with salt and pepper, to taste. Add mixture to an appropriate-sized baking pan. I typically use a medium casserole dish. If you use a 9 x 13 pan, you might have to make more topping.

Bisquick Topping: in a medium bowl, combine Bisquick, Herbes de Provence, and curry powder, if adding more. Stir in milk. Spread carefully on top of chicken mixture. 

Bake at 350 until crust is browned, about 45 minutes.