1/3 cup raisins (optional)
1/3 cup sour cream
1/4 cup mango chutney
1-1/4 teaspoon curry powder
1 can (5 oz) chunk chicken, drained
1 pkg. (15 oz) refrigerated pie crust
How to make this recipe:
Heat oven to 400. Mix all ingredients, except piecrusts. Allow piecrusts to stand at room temperature for 15 minutes to soften. Unfold each piecrust as directed on package.
Remove plastic sheets (I actually forgot to do this once!), press out fold lines. Cut seven 3-1/2 inch circles from each piecrust.
Place about 1 tablespoon of the chicken mixture in center of each circle. Brush edge with water; fold circle in half over filling. Press edges with fork to seal.
Place on an ungreased cookie sheet. Bake 18 to 23 minutes or until light golden brown. Serve warm. Notes: I often make a double batch of this recipe and serve it for dinner with rice. My family has always eaten so much that it constitutes a meal!
Prep time: About 30 minutes the first time, gets quicker each time you make it
Serves 7
Recipe from: mrschip4 - Myria July-Dec Mom's Recipe Center
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