Mini Chicken Curry Pot Pies

By: Julia Vuong

Mini Chicken Curry Pot Pies
cuisine icon Cuisine
Japanese, American
cuisine icon Course
Appetizer, Lunch, Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
40 Minutes
cuisine icon Cooking Technique
Air Fry, Sauté
cuisine icon Keywords
Broths, Chicken, Comfort Food, Curry, Easy Recipe, Julia Vuong, Pot Pie, Poultry, Puff Pastry, Soups, Stews, Vortex Plus Air Fryer

prep icon Prep Time
20 Minutes
cook icon Cook Time
20 Minutes

serving icon Servings
2 Servings
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!
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