Mini Curried Chicken Pot Pies Recipe
Prep Time:
15 minutes
Cook Time:
40 minutes
Servings:
4 Pies
Ingredients
  • 1 large onion, finely chopped
  • 2 carrots, diced
  • 2 gold potatoes, diced
  • ΒΌ cup all-purpose flour, plus more for dusting
  • 1 cup chicken broth
  • 2 cups shredded cooked rotisserie chicken
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 2 teaspoons curry powder
  • Salt and pepper, to taste
  • 2 frozen puff pastry sheets, thawed
Directions
  1. Preheat oven to 400 F.
  2. Cook the chopped onion in a small amount of vegetable oil over medium heat until softened.
  3. Add the diced carrots and potatoes to the skillet and cook for an additional 5 minutes, stirring occasionally.
  4. Sprinkle the flour over the vegetables and stir well to coat.
  5. Gradually pour in the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a simmer.
  6. Add the shredded rotisserie chicken, heavy cream, thyme, and curry powder to the skillet. Stir well and let it simmer until the mixture thickens, about 10 minutes. Salt and pepper to taste.
  7. Roll out the puff pastry sheets on a floured surface and cut them into circles that are slightly larger than the tops of your individual pie dishes.
  8. Divide the curry chicken filling among the individual pie dishes and top with pastry puff circles.
  9. Place the individual pot pies on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and the filling is bubbling.
  10. Allow the pot pies to cool for a few minutes before serving.