Dinner

Curried Chicken and Potato Pie (from Martha Stewart) is for Dinner.

Curried Chicken and Potato Pie (from Martha Stewart) takes 25 minutes to prepare.

Curried Chicken and Potato Pie (from Martha Stewart) takes 25 minutes to cook.

Curried Chicken and Potato Pie (from Martha Stewart) makes 6 servings.

The ingredients for Curried Chicken and Potato Pie (from Martha Stewart) are:

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

Here is how you make Curried Chicken and Potato Pie (from Martha Stewart):

STEP 1Preheat 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 2Lay 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 servingsNumber of Servings: 6Recipe submitted by SparkPeople user JEBROWER1.

The nutritional information for Curried Chicken and Potato Pie (from Martha Stewart) is:

• 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