1 frozen 9" pie shell, thawed
1 c. firmly packed, coarsely shredded carrots (about 3)
1/4 c. chopped onion
1/4 c. chopped celery
2 tsp. curry powder
2 tbsp. butter
1 c. finely chopped, cooked chicken breast (8 oz.)
2 eggs
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. pepper
1 c. half & half
1/4 c. shredded Swiss cheese (1 oz.)
Carrot slices for garnish
Celery leaves for garnish

1. Preheat oven to 425 degrees.

2. Saute carrots, onion and celery in butter for 5 minutes. Stir in curry powder; cook, stirring for 2 minutes. Stir in chicken. Remove from heat.

3. Beat eggs, salt, ginger and pepper in a bowl. Stir in half & half and cheese.

4. Spoon curried chicken mixture evenly in pie shell. Pour egg mixture over it.

5. Bake for 20 minutes at 425 degrees. Cover crust with aluminum if browning too fast. Lower oven temperature to 325 degrees and bake 15-20 minutes more.

6. Let stand 20 minutes. Garnish with carrot slices and celery leaves.