Easy Pumpkin Curry Chicken Pot Pie

Name: Easy Pumpkin Curry Chicken Pot Pie
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

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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

Preheat the oven to 400ºF
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
Add oil to the pan and then add chicken
Stir chicken and cook until outside is no longer pink on all sides
Add pumpkin curry and stir. Cook for five minutes and then add frozen vegetables. Stir
Remove from heat and let it cool
Roll out sheet of puff pastry slightly, and cut into 25 3” squares. 5 rows down and 5 rows across.
Place puff pastry squares overlapping on top of the chicken mixture in the skillet
Mix one egg with water in a bowl. Using a pastry brush, brush a thin layer on top of the puff pastry
Put it in the oven and bake for 20-25 minutes or until brown
Enjoy!

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Hand-wash, dry, and oil—three simple steps:

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Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

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