Red Curry Chicken Mini Pot Pies

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

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Lightly coat 8 (2 1/2-inch) muffin cups with cooking spray.

2. 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.

3. 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.

4. 4

   For egg wash, beat together egg and water in a small bowl.

5. 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.

6. 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.