Curry Chicken Pot Pie
- 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
- 1 small cereal bowl
- 1 juice glass
- 1 ramekin
- 1 rimmed baking sheet
- 1 sharp knife
- 1 microwave-safe bowl
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.
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.
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.
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.
- Trader Joe's