One-Pan Curry Chicken Pot Pie

Heat the oven to 400°F. Melt butter in a large cast iron skillet over medium high  heat. Add onion and cook, stirring occasionally, until softened, about 3-4 minutes. Add garlic, thawed vegetables, chicken, and curry powder and stir well to mix. Then add the chicken broth, deglaze the pan, and add in the soup. Stir well to incorporate, and let the mixture come to a simmer, 2-3 minutes. Add black pepper and salt to taste and remove from heat.

Roll out puff pastry dough so that it will cover the mixture. Using a sharp knife, cut a 1-inch “X”  into the middle of the dough so that the pot pie can steam  and vent properly. Then, carefully drape the puff pastry sheet on top of the chicken mixture inside of the pan  (it does not need to fold over onto the lip of the pan).

Place the pot pie into the oven and let it bake for 20-25 minutes or until golden brown. When it is done, carefully remove from the oven and let cool briefly before serving. 

Tips

How to Thaw Pastry? Pastry thaw time may vary. Pastry should unfold easily but still be cold after thawing. At room temperature, thaw unwrapped pastry for no more than 40 minutes. In the microwave, wrap pastry in paper towel and microwave on HIGH for 15 seconds, then turn it over and microwave for another 15 seconds. If it doesn’t unfold easily, microwave for another 5 seconds on each side.

If you don’t have frozen mixed vegetables, use 2 cups of diced fresh veggies instead. Carrots, green beans, cauliflower, broccoli, corn, and bell peppers all work well, but feel free to get creative! Recommended to blanch before adding to recipe.

For Mini Pot Pies, serve the hot chicken mixture in 6 small ramekins, topped with small pastry rounds.  Use one of the ramekins as a template to cut the pastry sheet into 6 rounds, then bake as shown above.