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. Saute 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