Lunch / Dinner
Mulligatawny Chicken Pot Pies
Let’s face it, any pot pie is good, even the ones in the frozen foods aisle. But this curried rendition is simply outstanding. Remember when you were a kid and your parents went out? You’d get to stay home by yourself, cook your own frozen pot pie, eat on a TV tray, and drink Coke out of a wine glass. These pot pies have all the great things those childhood pot pies had — they’ve just grown up a little bit.
Mulligatawny [muhl-ih-guh-TAWnee] means “pepper water” and is a popular Indian-inspired soup. Because it’s so well-liked, it seemed natural to make a thick, stewy version into a sweet and spicy pot pie. The result is a perfect dinner for family and friends.
Yes, it’s spicy, but it’s controllable. If you prefer to tame things down, just scale back on the “volatile” elements, like curry powder, jalapeño, and red pepper flakes.
Test Kitchen Tip
To freeze the pot pies, double-wrap them in plastic and freeze for up to a month. Remove the plastic wrap and bake them straight from the freezer.
Preheat oven to 400°. Line a baking sheet with foil.
Cook onion, curry powder, garlic, ginger, jalapeño, and pepper flakes in 2 Tbsp. butter in a large pot over medium heat, 3 minutes.
Divide mixture evenly among four individual ovenproof baking dishes. Arrange dishes on prepared baking sheet.
Roll puff pastry out on a lightly floured surface to make a 12-inch square. Cut dough into 4 squares and drape over dishes, trimming any overhang. Brush tops with melted butter and bake until pastry is golden and filling is bubbly, 25 minutes. Let pot pies rest 10 minutes before serving.
% Daily Value*
Total Fat 34g 52%
Saturated Fat 16g 80%
Cholesterol 82mg 27%
Sodium 411mg 17%
Carbs 38g 12%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.