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🥧 Curry Chicken Pot Pie

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