Mulligatawny Chicken Pot Pie

Mulligatawny Chicken Pot Pie

From: Cuisine at Home Weeknight Menus. Vol. 2
Makes: 4 pot pies
Total Time: 55 minutes

Ingredients:

• 2 tbs butter
• 2 tbs curry powder
• 1 tbs garlic, minced
• 1 tbs fresh ginger, minced
• 1 tbs jalapeno, seeded, minced
• 1/2 tsp red pepper flakes
• 2 cups chicken broth
• 1 cup sweet potato, peeled diced
• 1/2 cup coconut milk
• 4 tsp corn starch
• 2 cups cooked chicken shredded
• 1/2 cup frozen peas
• 1/2 lb puff pastry dough (1 sheet) thawed.

Directions:

1. Preheat oven to 400 degrees; thaw puff pastry according to package directions. Line a baking sheet with foil.
2. Saute onion, curry powder, garlic, ginger, jalapeno, and pepper flakes in 2 tbs butter in a large pot over medium heat for 3 minutes. Stir in broth and sweet potato, increase heat to medium-high, and simmer until sweet potato is tender, 6-7 minutes.
3. Whisk coconut milk and cornstarch together in a dish, then stir into pot. Bring to a boil and simmer to thicken. 
4. Off heat stir in chicken and peas. Divide mixture evenly among 4 oven proof baking dishes and arrange on the prepared baking sheet. 
5. Roll pastry on a lightly floured surface to make a 12" square. Cut dough into 4 squares and drape over the dishes, trimming any overhang. Brush tops with 1 tbs butter and bake until pastry is golden and filling is bubbly, 25 minutes.