Curried Chicken and Potato Pie (from Martha Stewart)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 408.0
- Total Fat: 5.4 g
- Cholesterol: 39.6 mg
- Sodium: 41.0 mg
- Total Carbs: 64.6 g
- Dietary Fiber: 9.5 g
- Protein: 20.9 g
View full nutritional breakdown of Curried Chicken and Potato Pie (from Martha Stewart) calories by ingredient
Number of Servings: 6
Ingredients
-
2 tablespoons unsalted butter, plus 1/2 stick melted
2 tablespoons minced peeled fresh ginger
2 teaspoons curry powder
4 cups frozen hash browns (1 pound)
1/2 pound ground chicken
1 cup frozen peas
1/2 cup fresh cilantro, chopped
Salt and pepper
6 sheets frozen phyllo dough, thawed
Directions
STEP 1
Preheat oven to 400 degrees. In a large nonstick skillet, melt 2 tablespoons butter. Add ginger and curry powder and cook 2 minutes. Add hash browns, chicken, and 2 tablespoons water and cook, breaking up meat with a wooden spoon, until chicken is cooked through and hash browns are tender, 15 minutes. Stir in peas and cilantro; season with salt and pepper. Let cool slightly.
STEP 2
Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with butter. Gently transfer stack to a buttered 9-inch glass pie plate. Fill with chicken mixture, then fold edges over top. Bake until golden brown, 20 to 25 minutes.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JEBROWER1.
Preheat oven to 400 degrees. In a large nonstick skillet, melt 2 tablespoons butter. Add ginger and curry powder and cook 2 minutes. Add hash browns, chicken, and 2 tablespoons water and cook, breaking up meat with a wooden spoon, until chicken is cooked through and hash browns are tender, 15 minutes. Stir in peas and cilantro; season with salt and pepper. Let cool slightly.
STEP 2
Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with butter. Gently transfer stack to a buttered 9-inch glass pie plate. Fill with chicken mixture, then fold edges over top. Bake until golden brown, 20 to 25 minutes.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JEBROWER1.