These red curry chicken mini pot pies are a spicy spin on classic chicken pot pie. Add red curry paste, then make ‘em mini and bake up in a muffin tin!
Ingredients
- 1 can condensed cream of onion soup , 10.5 ounce
- 0.5 cups unsweetened coconut milk
- 1 tablespoon red curry paste
- 1.5 cups rotisserie chicken breast
- 0.75 cups frozen peas and carrots
- 0.25 cups chopped cilantro
- 1 package pie dough , 14.1 ounce
- 1 large egg
- 1 tablespoon water
Instructions
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1
Preheat the oven to 375 degrees F (190 degrees C). Lightly coat 8 (2 1/2-inch) muffin cups with cooking spray.
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2
Combine condensed soup, coconut milk, and curry paste in a saucepan and bring to a simmer over medium-high heat. Cook, stirring often, until curry paste is incorporated and sauce thickens slightly, about 3 minutes. Remove from heat and stir in chicken, frozen vegetables, and cilantro.
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3
On a lightly floured surface, roll each pie crust into an 11-inch circle. Cut 8 (4 inch) circles and 8 (3 inch) circles from the crusts, rerolling scraps, if needed. Press 4-inch circles into bottoms and up sides of prepared muffin cups, stretching gently to reach tops of cups.
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4
For egg wash, beat together egg and water in a small bowl.
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5
Divide filling evenly among crust-lined cups, about 1/3 cup each. Brush edges of filled crusts with egg wash; top with 3-inch crust circles, gently pressing edges to seal. Crimp edges using fork tines as desired. Cut two 1/4-inch-long slits on top of each pie using a paring knife. Lightly brush tops with egg wash.
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6
Bake in the preheated oven until pies are slightly puffed and browned on top, about 20 minutes. Cool in muffin cups 10 minutes. Loosen edges with a thin spatula, then carefully remove from muffin cups. Garnish with additional cilantro.
Nutrition Facts
Per serving
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