Mini Chicken Curry Pot Pies

By: Julia Vuong

Warm up your kitchen with these delightful mini chicken curry pot pies, perfect for a cozy meal. Each flaky crust is filled with tender chicken, vibrant vegetables, and a fragrant curry sauce that packs a flavorful punch. These individual servings make for a fun twist on traditional pot pies, ideal for entertaining or a comforting weeknight dinner. Enjoy the rich, savory goodness in every bite as you savor the fusion of comforting flavors!

Cuisine

Japanese, American

Course

Appetizer, Lunch, Dinner

Difficulty

Easy

Duration

40 Minutes

Cooking Technique

Air Fry, Sauté

Keywords

Broths, Chicken, Comfort Food, Curry, Easy Recipe, Julia Vuong, Pot Pie, Poultry, Puff Pastry, Soups, Stews, Vortex Plus Air Fryer

Prep Time

20 Minutes

Cook Time

20 Minutes

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!