Cupcake’s amazing Chicken Curry Pot Pie is one of my favorites! She usually starts the recipe off with leftover Gumbo (here’s the link to that video), but you could use fresh chicken if you wish (just add more spices).
- Start off by sauteing the bell pepper (1/2 bell pepper, chopped) in a little olive oil.
- Next, add 1 can of black beans (do not drain!).
- Now, add the leftover gumbo (about a cup and a half).
- Add 1 to 2 teaspoons (to taste) of yellow curry powder (it can be spicy!).
- Add salt and pepper to taste.
- After cooking this down (about 10 minutes), fill pre-made mini pie shells and cover with biscuit dough (we use canned biscuits (flaky style), separate in half, then cover each filled pie shell.
- Place in preheated oven (350 degrees) for 20 to 30 minutes.
- When done, remove from oven and lightly cover with butter.
- ENJOY!
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