When it comes to comfort food, you can’t beat a pot pie. A curry-coconut sauce and puff-pastry crust make this pot pie extra special.
Chicken Curry Pot Pie
1 pound Yukon Gold potatoes, cut into small cubes
1 cup chopped carrots
2 tablespoons butter
1 yellow onion, diced
1 tablespoon curry powder
1 pound cooked chicken breast, shredded
1 cup frozen peas, thawed
1 can reduced-fat coconut milk
Salt, to taste
1 sheet puff pastry, thawed
Flour
Preheat oven to 400 degrees.
Add potatoes and carrots to a pot with water. Bring to a boil and cook for 8-10 minutes, until potatoes and carrots are cooked but still a little firm. Drain pot.
While potatoes and carrots are cooking, melt butter in a large cast-iron skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, 4-5 minutes. Reduce heat to medium and add curry powder, chicken, peas and coconut milk to skillet and simmer until mixture is warm. Add cooked potatoes and carrots to skillet and stir so everything is mixed. Season with salt to taste and remove skillet from heat.
Roll puff pastry on a lightly floured surface so it’s big enough to cover the skillet (if necessary). Drape puff pastry over the skillet and trim excess. Use a knife to cut a couple vents in the pastry.
Put skillet in the oven and bake until crust is golden, about 20 minutes. Remove from oven and let sit for 10 minutes before serving.
