CURRY CHICKEN POT PIE

Ingredients

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PUFF PASTRY

• 10 Ounces Butter
  • Frozen
• 12 Ounces Flour
• 1 Teaspoon Salt
• 1/2 Teaspoon Thyme
• 1 Teaspoon Cumin
• 1/4 Teaspoon Tumeric
• 1/4 Teaspoon Red Pepper
• 1/2 Teaspoon Garlic Powder
• 3/4 Cup Ice Water

FILLING

• 2 1/2 Pounds of Chicken
• 1 Ounce Flour
• 4 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 Tablespoon Minced Garlic
• 1/2 Cup Onion
• 1 Teaspoon Fresh Ginger
• 1 Teaspoon Jalapeno
• 1 1/2 Tablespoons Curry Powder
• 5 Carrots
  • Finely Cubed
• 2 Russet Potatoes
  • Finely Cubed
• 1/4 Cup Scallions
• 1 Tablespoon Cilantro
• 1/4 Cup Celery
• 1 Teaspoon Thyme
• 1/4 Teaspoon Sage
• 1 1/2 Tablespoon Salt
• Cayenne to Taste
• 1 1/2 Cups Water
• 13 1/2 Oz Coconut Milk

EGGWASH

• 1 Egg
• 1 Tablespoon Water

Directions

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PUFF PASTRY

1. In a mixing bowl, combine the frozen butter and dry ingredients with a pastry blender until mixture crumbles to the size of peas.
   
   
2. Gradually mix in the ice water to form a loose and crumbly dough.
   
   
3. On a clean surface or pastry sheet, with a rolling pin, roll out the dough to form a rectangle to 8 1/2 x 11 inches. Carefully fold the dough length wise, into thirds.
   
   
4. Repeat rolling and folding process, refrigerate for 30 Minutes.
   
   
5. Repeat rolling and folding process once more and refrigerate for another 30 Minutes.

FILLING

1. Lightly dust the chicken with flour. Heat a pot to medium heat, add olive oil and saute chicken until lightly brown. Remove the chicken and set aside.
   
   
2. In the same pot, add the butter, garlic, onion, ginger, jalapeno and curry powder. Saute for 5 minutes or until the curry turns a dark golden brown.
   
   
3. Add the carrots, potatoes, scallions, cilantro, celery, thyme, sage, salt, cayenne, and the chicken. Continue to saute for 2 minutes.
   
   
4. Add water and bring to a simmer.
   
   
5. While continually stirring, add coconut milk and allow to thicken. Remove pot from heat and set aside.

ASSEMBLE

1. Preheat the oven to 400 degrees.
   
   
2. Use a ramekin as a stencil to cut six rounds into the puff pastry, about 1/4 inch wider than the rim of the ramekin.
   
   
3. Evenly distribute the filling into six 10-ounce ramekins.
   
   
4. Brush each of the rounds of puff pastry with egg wash and put onto ramekin with wash side down.
   
   
5. Brush the top of the puff pastry with egg wash and bake for about 30 minutes.

Notes:
A lot of work, but soooo good.

Don’t overfill the ramekins or you will end up with a big mess in your oven!