Red Curry Chicken Mini Pot Pies
Ingredients
- 1 (10.5 ounce) can condensed cream of onion soup
- 1/2 cup unsweetened coconut milk
- 1 tablespoon red curry paste
- 1 1/2 cups rotisserie chicken breast
- 3/4 cup frozen peas and carrots
- 1/4 cup chopped cilantro
- 1 (14.1 ounce) package pie dough
- 1 large egg
- 1 tablespoon water
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly coat 8 (2 1/2-inch) muffin cups with cooking spray.
- Combine condensed soup, coconut milk, and curry paste in a saucepan and bring to a simmer over medium-high heat. Cook, stirring often, until curry paste is incorporated and sauce thickens slightly, about 3 minutes. Remove from heat and stir in chicken, frozen vegetables, and cilantro.
- On a lightly floured surface, roll each pie crust into an 11-inch circle. Cut 8 (4 inch) circles and 8 (3 inch) circles from the crusts, rerolling scraps, if needed. Press 4-inch circles into bottoms and up sides of prepared muffin cups, stretching gently to reach tops of cups.
- For egg wash, beat together egg and water in a small bowl.
- Divide filling evenly among crust-lined cups, about 1/3 cup each. Brush edges of filled crusts with egg wash; top with 3-inch crust circles, gently pressing edges to seal. Crimp edges using fork tines as desired. Cut two 1/4-inch-long slits on top of each pie using a paring knife. Lightly brush tops with egg wash.
- Bake in the preheated oven until pies are slightly puffed and browned on top, about 20 minutes. Cool in muffin cups 10 minutes. Loosen edges with a thin spatula, then carefully remove from muffin cups. Garnish with additional cilantro.
Source
Original recipe: View Original