Curried Chicken Pot Pie

Serves 2.

1 tablespoon canola oil
1/2 tablespoon mild curry powder
1 1/2 cups diced onion
1 1/2 cups diced green bell pepper
1/4 pound sliced baby Portobello mushrooms (about 1 1/2 cups)
    or sliced white button mushrooms
2 tablespoons flour
1 cup fat-free, low-sodium chicken broth
1 cup frozen peas
Salt and freshly ground pepper
3/4 pound cooked chicken breast meat, cut into
    bite-size pieces (about 3 1/3 cups)
1 ready-to-bake pie crust

Heat oven to 400 degrees F.

Heat oil in a large nonstick skillet over medium-high heat. Add curry powder, onion, green pepper and mushrooms. Sauté 5 minutes. Stir in flour and then chicken broth. Simmer to thicken, about 1 minute. Stir in peas and salt and pepper to taste.
Place chicken in a deep pie dish or a souffl dish about 6 inches in diameter. Pour sauce over chicken and mix well. Place pie crust over the top, cutting away and discarding any excess. Prick it with a fork in several places. Bake 20 minutes. Serve immediately.

Per serving: Per serving: 635 calories, 22.4g fat (3.5 g saturated), 96mg cholesterol, 50.9g protein, 58.3g carbohydrates, 8.2g fiber, 729mg sodium