Curry Chicken Pot Pie

IMG_9339Looking for a quick-prep dinner recipe? Look no further. A few simple ingredients that you pick up from your local TJ’s is all you need. BUT, make sure you use the Trader Joe’s brand..not any other brand. It just won’t be the same! This recipe comes from Trader Joe’s website which, by the way, has a ton of great recipes for busy bodies that still want to enjoy home-cooked meals.
Their pie crust is out-of-this-world, and the curry sauce is to-die-for. You can get creative with your vegetables, and you can make your own roasted chicken. But if you’re lazy like me, go with the pre-cooked “Just Chicken” in the refrigerated section. Bring this dish to your next potluck and everyone will be coming back for seconds.

couldn’t wait to make it…and of course forgot to take the picture of all the ingredients beforehand
You could also try this recipe with their red sauce!
IMG_9337IMG_9363IMG_9336 IMG_9360 IMG_9341
  • 1 package TJ’s Gourmet Pie Crust, prepared through step 2 for double crust pie
  • 1 cup TJ’s frozen vegetables (Organic Foursome or Harvest Hodgepodge)
  • 1/2 cup TJ’s Pearl Onions
  • 2 tablespoons TJ’s Flour
  • 1 bottle TJ’s Thai Yellow Curry Sauce
  • 1 1/2 cups TJ’s Just Chicken
  • 1 egg, beaten with 1 tbsp of water (to the brush the top)
Preheat oven to 400º. In a saucepan or in the microwave, defrost vegetables and pearl onions until softened or for 1 minute on high. Mix flour with curry sauce in a bowl. Add vegetables, chicken and curry sauce mixture to bottom pie crust in pan – spread evenly. Top with pie crust. Seal and trim off excess pie crust. Cut vent holes. Brush the top with egg wash. Bake for 40 minutes. Cool for 10 minutes.
Serves: 6 – 8
Cooking Time: 50 – 60 Minutes
Recipe adapted from Trader Joe’s 

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