Curried Chicken Pot Pie Pies

July 20, 2017 0 Comments

To say a lot has changed since I last posted in October 2016 would be an understatement. The Apple Turnovers were one of the last few things I made until recent. Thats because I had just found out that week I was PREGNANT and since then in June of this year had a BABY GIRL!

I would like to write a post about it all but my priority here is it get back into gear with posting recipes regularly again. I hope to grace the internet with a recipe once a week but that may be a tall order some weeks. We shall see. I will say that I always thought my  efforts in meal planning pre-baby was time well spent until recently. I didn’t realize how much back and forth I would do changing my mind about what I wanted to make for weeknight meals until I spent the last two weeks just finding a recipe and sticking to it. Same goes for grocery shopping. For instance, today is Thursday and the new grocery fliers are up. I will browse them tonight, create my online grocery list, place my order, and pick it up on Sunday. Where as before I would take my time to go to each of the stores and browse the aisles in a way I would say it was time wasted.

Basically, I don’t have time for that! I’m proud to say I’ve stayed on track with prepping and planning so far and my anxiety of seeing a full fridge on Sunday to a well used and emptying fridge at the end of the week makes me proud of myself. This takes me to last nights dinner that was a great use of left overs. I had left over chicken, frozen veggies, and puff pastry so if you haven’t caught my drift yet, it was the perfect set up for chicken pot pie pies- they were rather pockets but I like the sound of pie pies :).

And as it was a no frill or fuss dinner, I leave you with a no frill or fuss post.

Print Recipe
Curried Chicken Pot Pie Pies
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 20 minutes
Servings
pies
Ingredients
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 20 minutes
Servings
pies
Ingredients
Instructions
  1. Saute veggies in butter and oil until soft. Then add cooked chicken.
  2. Sprinkle in flour, turmeric, and curry powder and stir for 1-2 minutes
  3. Slowly stir in milk and cream and bring to simmer or until thick. Season with salt to taste.
  4. Allow mixture to cool for about 20 minutes.
  5. After mixture has cooled, take out the puff pastry and cut both sheets in half so that you are left with 4 large rectangles. Make sure the puff pastry remains cold at all times.
  6. Divide chicken mixture in 4 and scoop into the lower half of each puff pastry rectangle leaving about 1/2 inch border along 3 of the 4 sides.
  7. Brush the sides with egg wash and gently fold over and press along the sides.
  8. Dust the tops of the pies lightly with flour and press the edges down with a fork. Cut little vents on the tops of each pie, brush all over with remaining egg wash, and bake at 375 F for 45 minutes. If you don't intend on eating right away, keep them in the freezer and bake directly out of freezer when ready.
Share this Recipe

I wanted to keep the curry flavor mild but if you like stronger curry flavors, add more curry powder

 

October 16, 2016
August 16, 2017

G&G

North Carolina born, Vancouver living, cooking, and baking fanatic that is bringing my kitchen to the internet.

LEAVE A COMMENT

RELATED POST