Mini Chicken Curry Pot Pies
Ingredients
- 2 sheets frozen puff pastry thawed
- 1 onion diced
- 1 clove garlic finely diced
- 1 tbsp oil
- 1 tbsp butter
- 2 tsp plain flour
- ¼ cup cream
- ½ cup chicken stock
- 1 cup shredded roast chicken (see notes)
- 1 tsp fresh thyme finely chopped (optional)°
- 1 tsp curry powder
- 1 tbsp soy sauce
- salt & pepper to taste
- 1 egg beaten
Instructions
- Preheat oven to 180°C and cut each sheet of pastry into four even sqaures. Set aside.
- Saute onion and garlic in oil on medium heat until tender. Meanwhile, butter four ramekins and line with pastry. Set Aside.
- Add flour to onions and garlic and cook, stirring, for 1 minute. Add cream and stock and stir to combine. Add chicken, thyme, curry powder, soy sauce and season to taste with salt and pepper. Allow to simmer until the sauce starts to reduce and thicken.
- Remove from heat and divide evenly between prepared ramekins. Add remaining pastry on top, trimming off any excess if desired, and squeeze the edges to seal. Brush with beaten egg and bake for 20-30 minutes or until golden.
Notes
- If you don't have any leftover roast chicken on hand, just bake a large seasoned chicken breast in the oven at 200°C for 20-30 minutes and shred!
- You can easily make this recipe into a large family pot pie if you like! Just add one whole sheet of puff pastry to a large pie dish, add filling, and cover with another sheet of pastry. Brush with egg and bake!