Curry Chicken Pot Pie
 Serves |  Total Time |
|---|---|
| 5 | 51 minutes |
Ingredients
- 1 pkg pie crusts
- 1 hot water crust pastry (alternative)
1 cup TJ's organic foursome vegetables
0.5 cup yellow onions
1.5 cups chicken
1 bottle TJ's Thai Yellow curry sauce
Cookware
- 1 small cereal bowl
- 1 juice glass
- 1 ramekin
- 1 rimmed baking sheet
- 1 sharp knife
- 1 microwave-safe bowl
Instructions
Step 1
Preheat oven to 400ºF. Unroll pie crusts, leaving plastic sleeves in place, and smooth together any cracks in the dough. Use hot water crust pastry (alternative) as an alternative. Using a small cereal bowl and juice glass as your guides, cut out 5 small circles and 5 medium circles from the dough. Cut a small vent hole in each of the small circles and place them in refrigerator.
Step 2
Line each ramekin with a medium-sized dough circle and place on rimmed baking sheet. Poke holes in the crusts with a sharp knife. Place sheet on center rack of oven and par-bake crusts 10 to 15 minutes. Remove from oven and set aside.
Step 3
Remove small pie crust circles from refrigerator. Add TJ's organic foursome vegetables and yellow onions to a microwave-safe bowl and microwave 1 minute on high. Add chicken and TJ's Thai Yellow curry sauce to bowl and gently stir to combine. Divide mixture among ramekins and top each with a small pie crust circle.
Step 4
Return baking sheet to oven and bake 20 to 30 minutes, or until crusts are golden and filling is bubbling. Remove from oven and let cool 5 minutes prior to serving.
Source
- Trader Joe's