Easy Pumpkin Curry Chicken Pot Pie

Easy Pumpkin Curry Chicken Pot Pie

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Ingredients

  • 1 roll Puff Pastry (thawed)

  • 1lb chicken breast, cut into 1” pieces


  • 1 jar Spicy Pumpkin Curry

  • 1 bag Organic Foursome Vegetables

  • 1 tbsp oil

  • 1 tbsp butter

  • 1 tsp flour

  • 1 egg

  • 1 tbsp water

  • Optional: green onions for garnish

  • Equipment needed: 8” Cast Iron, rolling pin, pastry brush

Directions

  1. Preheat the oven to 400ºF

  2. In a cast iron skillet, heat butter. Once it gets hot, add flour and stir until fully incorporated. This will thicken the sauce later on

  3. Add oil to the pan and then add chicken

  4. Stir chicken and cook until outside is no longer pink on all sides
  5. Add pumpkin curry and stir. Cook for five minutes and then add frozen vegetables. Stir

  6. Remove from heat and let it cool
  7. Roll out sheet of puff pastry slightly, and cut into 25 3” squares. 5 rows down and 5 rows across.
  8. Place puff pastry squares overlapping on top of the chicken mixture in the skillet

  9. Mix one egg with water in a bowl. Using a pastry brush, brush a thin layer on top of the puff pastry

  10. Put it in the oven and bake for 20-25 minutes or until brown
  11. Enjoy!