"Pot pie is one of my favorites, but using store bought puff pastry is my trick to flaky, buttery pie like crust that takes half the time," Hill told "Good Morning America."
This dish is filled with warm spices and a hint of heat, perfect to enjoy any winter evening.
Curry Chicken Pot Pie
1 box of puff pastry, defrosted and cut into rectangles (or cute hearts for kids )
Egg wash: 1 egg and a little water and whisk together
3 tablespoons unsalted butter
1 rotisserie chicken, shredded w/o the skin
2 celery stalks, chopped
1 carrot, chopped
1/2 large yellow onion, chopped
2 garlic cloves, minced
1 bay leaf
3 sprigs of thyme
1 scotch bonnet pepper, whole
1 teaspoon curry powder
1/8 teaspoon nutmeg
3 tablespoons all purpose flour
2 cups chicken stock
1/3 cup or so heavy cream
Splash of apple cider vinegar
salt and pepper, to taste
For the puff pastry, preheat your oven to 375 degrees.
In a deep pot or dutch oven, melt 2 tablespoons of butter. Saute your onions, celery and carrots for 5-6 minutes until the carrots and celery start to soften Be sure to season with salt and pepper. Add the garlic last so it doesn't burn. Saute for about 2 minutes.
Add 3 sprigs of thyme, bay leave, nutmeg and curry powder. Stir to combine and then add 2-3 tablespoons of flour and let cook for about 1 minute.
Add the chicken stock and scotch bonnet pepper and let simmer for about 30 minutes. Taste to adjust seasoning with salt, pepper or more curry powder.
Add the shredded chicken, apple cider vinegar and heavy cream. Let it simmer for another 10 minutes and let the sauce gets thick.
For the puff pastry that is cut into rectangles/squares or hearts. Sprinkle some flour on your cutting board so it doesn't stick. With your egg wash, lightly brush the puff pastry with the egg wash. The egg wash helps the puff pastry get its golden color. Put it in the oven for 20 minutes until the puff pastry is firm (not sticky anymore) and "puffed."
Scoop the chicken mixture into a deep bowl and plop the flaky puff pastry on top! Enjoy!