Chicken Curry Pot Pie
 
  • 1 sheet frozen puff pastry, thawed
  • 1 onion, diced
  • 1 clove garlic, finely diced
  • 8 oz mushrooms
  • 1 tbsp oil
  • 2 tsp plain flour
  • 1/4 cup cream
  • 1/2 cup chicken stock
  • 1 cup shredded roast chicken (see notes)
  • 1 tsp fresh thyme
  • 1 tsp curry powder
  • 1 tbsp soy sauce
  • salt & pepper, to taste
  • 1 egg, beaten
  • Preheat oven to 400.
  • Carefully roll the sheet of puff pastry perpendicular to the folds, but not too much or it won’t puff. Set aside.
  • Sauté onion, mushrooms, and garlic in oil on medium heat until tender.
  • Add flour to onions and garlic and cook, stirring constantly, for 1 minute. Add cream and stock and stir. Add chicken, thyme, curry powder, soy sauce and season to taste with salt and pepper.
  • Remove from heat and pour into a baking dish. Add pastry on top, trimming off the excess if desired, and squeeze the edges to seal. Brush with beaten egg and cook for 20-30 minutes or until pastry is golden.
Source: https://kjsfoodjournal.com/2020/09/12/mini-chicken-curry-pot-pies/
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