Ingredients
1/2
cup butter
1
cup chopped onion (1 large)
1
large sweet potato, peeled, cut into cubes (2 1/2 cups)
2
cloves garlic, finely chopped
2
teaspoons curry powder
1/3
cup Gold Medal™ all-purpose flour
1
can (13.66 oz) coconut milk (not cream of coconut)
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
3
cups shredded deli rotisserie chicken (from 2-lb chicken)
1
cup frozen sweet peas (from 12-oz bag), thawed
1/2
teaspoon salt
1/4
cup chopped fresh cilantro
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Preparation
Heat oven to 400°F. Spray 9-inch glass pie plate or 2-quart round casserole with cooking spray.
In 4-quart Dutch oven, melt butter over medium heat. Cook onion and sweet potato in butter 10 to 12 minutes, stirring occasionally, until tender. Add garlic and curry powder; cook 1 minute. Stir in flour; cook and stir 1 minute. Gradually add milk and broth. Heat to boiling; reduce heat to medium-low. Cook 5 minutes, stirring constantly, until thickened. Stir in chicken, peas, salt and cilantro. Spoon mixture into pie plate.
Remove pie crust from pouch; unroll over hot chicken mixture. Fold edge of crust under and flute. Cut slits in top crust.
Bake 25 minutes or until filling is bubbly and crust is golden.
