Coconut Curry Chicken Pot Pie (2 servings)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 2 cups (about 12 oz) of the Smothered Coconut Curry Chicken (chicken pieces plus gravy, onions, bell pepper and bacon). leftover Smothered Coconut Curry Chicken
- 1 sheet store-bought puff pastry (thawed; use half the sheet but keep whole for sealing) — about 4–5 oz
- 1 tablespoon all-purpose flour
- 1 teaspoon olive oil (to sauté peas if needed)
- 2 tablespoons frozen peas
- 1 large egg (for egg wash)
Directions
- Preheat oven to 400°F (205°C). Lightly butter or oil two 12‑oz (1 1/2‑cup) ovenproof ramekins or one 1‑quart baking dish for two servings.
- Put the reserved 2 cups (about 12 oz) of leftover curry chicken into a medium bowl. If the sauce seems very thin, stir in 1 tablespoon all-purpose flour to thicken; if needed, microwave 20–30 seconds or warm on stovetop over medium to help the flour integrate until sauce coats the back of a spoon (thicker, not soupy).
- Stir in 2 tablespoons frozen peas (no need to pre-cook if sauce is hot; otherwise sauté peas in 1 teaspoon olive oil over medium heat 1–2 minutes until bright and add). Taste and adjust salt or 1/4 teaspoon curry powder if it needs a little lift.
- Divide filling between the ramekins (about 1 cup each). Trim a thawed sheet of puff pastry so you have two circles slightly larger than ramekin tops (or one piece to cover a single dish). Brush the ramekin rims with a little beaten egg and fit pastry over each ramekin, crimping edges to seal and trimming excess.
- Brush pastry with the beaten egg, cut a small steam vent in the center, and place ramekins on a baking sheet. Bake 18–25 minutes at 400°F until pastry is puffed and deep golden brown and filling bubbles at the vent.
- Remove from oven and let rest 5 minutes (filling will be very hot). Serve each pot pie garnished with chopped parsley. Visual cues: pastry should be fully puffed and evenly browned; sauce visible bubbling at vent indicates done.