Curry Chicken Pot Pie

🥘 Ingredients

• pie crusts 1 pkg
• hot water crust pastry (alternative) 1
• TJ's organic foursome vegetables 1 cup
• yellow onions ½ cup
• chicken 1 ½ cups
• TJ's Thai Yellow curry sauce 1 bottle

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.
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.
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.