Curry Chicken Pot Pie

🥘 Ingredients

• TJ's Thai Yellow curry sauce
  1 bottle
• TJ's organic foursome vegetables
  1 c
• chicken
  1.5 c
• hot water crust pastry (alternative)
  1
• pie crusts
  1 pkg
• yellow onions
  1/2 c

🍳 Cookware

• small cereal bowl
• juice glass
• ramekin
• rimmed baking sheet
• sharp knife
• microwave-safe bowl

1. 1

   Preheat oven to 400ºF. Unroll pie crusts , leaving plastic sleeves in place, and smooth together any cracks in the dough. Use hot water crust pastry (alternative) as an alternative. Using a small cereal bowl and juice glass as your guides, cut out 5 small circles and 5 medium circles from the dough. Cut a small vent hole in each of the small circles and place them in refrigerator.

   pie crusts: 1 pkg, hot water crust pastry (alternative): 1
2. 2

   Line each ramekin with a medium-sized dough circle and place on rimmed baking sheet . Poke holes in the crusts with a sharp knife . Place sheet on center rack of oven and par-bake crusts 10 to ⏱️ 15 minutes . Remove from oven and set aside.
3. 3

   Remove small pie crust circles from refrigerator. Add TJ's organic foursome vegetables and yellow onions to a microwave-safe bowl and microwave ⏱️ 1 minute on high. Add chicken and TJ's Thai Yellow curry sauce to bowl and gently stir to combine. Divide mixture among ramekins and top each with a small pie crust circle.

   TJ's organic foursome vegetables: 1 c, yellow onions: 1/2 c, chicken: 1.5 c, TJ's Thai Yellow curry sauce: 1 bottle
4. 4

   Return baking sheet to oven and bake 20 to ⏱️ 30 minutes , or until crusts are golden and filling is bubbling. Remove from oven and let cool ⏱️ 5 minutes prior to serving.