Curried Chicken Pot Pie

1 tablespoon vegetable oil1 1/4 pounds boneless, skinless chicken breast, cut into 3/4-inch pieces1 medium onion, chopped (about 3/4 cup)1 cup sliced carrots1 cup chicken broth 1/4 cup all-purpose flour2 teaspoons curry powder 1/2 teaspoon salt1 medium Golden Delicious apple, peeled, cored and cut into 1/2-inch pieces 1/2 cup frozen peas 1/2 cup light cream or coconut milk1 refrigerated pie crust for single-crust pieHeat oven to 425 degrees.Heat oil in large skillet over medium-high heat. Add chicken, onion and carrots; cook until chicken is done, about 5 minutes, stirring constantly.In a small bowl, whisk together chicken broth, flour, curry powder and salt. Add to skillet and bring to a boil. Stir in apple. Reduce heat to medium and cook until sauce is thickened, about 2 minutes, stirring constantly. Remove from heat. Stir in peas and cream. Pour into 9-inch deep-dish pie plate.Lay the prepared pie crust over the top of the pie; crimp or flute edges around the rim to seal tightly. Cut several small slits in crust for steam to escape. Place pie plate on a cookie sheet and bake 20-25 minutes or until top is golden.Serves six.Nutrition values per serving: 374 calories, 18 g fat, 52 g carbohydrates, 3 g fiber, 21 g protein, 67 mg cholesterol, 573 mg sodium.McCormick