Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
36
High
Nutrition per serving
Calories805.8 kcal (40%)
Total Fat47.1 g (67%)
Carbs68.4 g (26%)
Sugars7.2 g (8%)
Protein27.6 g (55%)
Sodium532.4 mg (27%)
Fiber5.7 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
½ cuponion
diced
2 Tbspcurry powder
1 Tbspfresh garlic
minced
1 Tbspfresh ginger
minced
1 Tbspjalapeño
seeded and minced
½ tspred pepper flakes
2 Tbspunsalted butter
2 cupslow-sodium chicken broth
1 cupsweet potatoes
peeled and diced
½ cupcanned coconut milk
4 tspcornstarch
2 cupschicken breast
shredded, cooked
½ cupfrozen green peas
0.5 boxfrozen puff pastry
thawed
1 Tbspunsalted butter
melted
Instructions
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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