Madrasala Curry Chicken Pot Pies

Instructions

1. 01Preheat oven to 425° F.
2. 02In a heavy bottom sauce pot, combine the butter and the four to make a roux
3. 03Slowly incorporate the coconut milk to the cooked roux to make a veloute, strain and reserve
4. 04In a heated brazier pot, add the oil. carrots, onions and potato. Cook until the onion starts to caramelize
5. 05Add the celery and cook until softened
6. 06Turn down the heat and add the chicken, peas and herbs
7. 07Pour the veloute over the turkey and vegetable mix
8. 08Allow the pot pie filling to cool completely
9. 09Portion the pot pie filling into the oven proof ramekins
10. 10Place the puff pastry rounds over the ramekins (avoid the dough touching the pie filling)
11. 11Crimp the edges to the ramekin and egg wash the top of the puff pastry
12. 12Bake the pot pie in the oven on sheet pans until the puff pastry is golden brown
13. 13Allow the pot pies to rest before serving

Made with

View

Bold Madrasala_® Curry Chicken Breast