Mini Chicken Curry Pot Pies

By:

Ingredients
  • 3 boneless chicken thighs
  • 1 medium sized potato
  • 1 medium sized carrot
  • ½ onion
  • 3 garlic cloves
  • 1 tsp. onion powder
  • 1 tsp. garlic salt
  • 1 tsp. chili powder
  • 1 tsp. white pepper
  • 2 curry blocks
  • 2 cups water
  • 1 sheet puff pastry
  • 1 tbsp. chives
  • 1 egg
  • 1 tsp. water
Instructions
  • Slice the chicken thighs into small pieces, dice the potato and carrot, slice the onion, and mince the garlic.
  • Sauté the onions, garlic, carrots, potatoes in a pan with oil until slightly softened. Add the chicken thighs along with the onion powder, garlic salt, chili powder and white pepper. Cook until the chicken starts to brown.
  • Add the curry blocks and water to the pan, stirring until the curry is well integrated, and cook until the potatoes are tender.
  • Cut the puff pastry dough into 4- to 5-inch squares. Scoop the curry mixture into ramekins and place the puff pastry squares on top.
  • In a small bowl, crack the egg and mix it with 1 teaspoon of water. Brush this egg wash over the puff pastry.
  • Place the ramekins in the air fryer, and Air Fry at 380°F / 193°C for 7-9 minutes, or until the puff pastry is golden and puffed up.
  • Sprinkle with chopped chives and enjoy!
Previous Next