Mulligatawny Chicken Pot Pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°. Line a baking sheet with foil.

Step 2

Cook onion, curry powder, garlic, ginger, jalapeño, and pepper flakes in 2 Tbsp. butter in a large pot over medium heat, ⏰ 3 minutes.

Step 3

Stir in broth and sweet potatoes, increase heat to medium-high, and simmer until sweet potatoes are fork-tender, ⏰ 6–7 minutes.

Step 4

Whisk together coconut milk and cornstarch, then stir into pot; boil until thickened, ⏰ 1–2 minutes. Remove pot from heat; stir in chicken and peas.

Step 5

Divide mixture evenly among four individual ovenproof baking dishes. Arrange dishes on prepared baking sheet.

Step 6

Roll puff pastry out on a lightly floured surface to make a 12-inch square. Cut dough into 4 squares and drape over dishes, trimming any overhang. Brush tops with melted butter and bake until pastry is golden and filling is bubbly, ⏰ 25 minutes. Let pot pies rest ⏰ 10 minutes before serving.

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