Kardea Brown's Mini Curry Chicken Potpies

Mar. 15, 2025

Photo: Jennifer Causey

Kardea Brownis delivering a flavorful twist on a cold-weather-dinner staple.

Brown’s Mini Curry Chicken Potpies “has all the flavors of a down-home potpie with added dimension from the spice,” says the Food Network star. “The curry adds a unique, fragrant note that takes this classic to the next level.”

Kardea Brown’s Mini Curry Chicken Potpies

1 Tbsp. vegetable oil

½ cup (4 oz.) unsalted butter, divided

1 cup chopped yellow onion

1 celery stalk, chopped

1 tsp. curry powder

2 tsp. kosher salt, divided

1 cup frozen peas and carrots, thawed

1 garlic clove, chopped

¼ cup all-purpose flour, plus more for work surface

1½ cups chicken broth

½ cup whole milk

2½ cups chopped cooked chicken (from 1 rotisserie chicken)

½ tsp. black pepper

1 large egg

½ (14.1-oz.) pkg. refrigerated piecrusts

1.Preheat oven to 400°. Heat oil and 6 tablespoons butter in a large skillet over medium high. Add onion, celery, curry powder and 1 teaspoon salt; cook, stirring often, until vegetables soften, about 10 minutes. Add peas and carrots and garlic; cook, stirring constantly, about 1 minute. Add flour; cook, stirring constantly, about 2 minutes. Slowly add broth and milk, whisking to remove lumps. Bring to a simmer over medium; simmer, stirring occasionally, until thickened, about 5 minutes. Stir in chicken, pepper and 1 teaspoon salt until combined. Remove from heat.

2.Whisk together egg and 1 tablespoon water in a small bowl; set aside. Pour chicken mixture into 4 (8-ounce) ramekins. Lightly dust work surface with flour. Roll out piecrust to about an 11-inch round. Cut out 4 dough rounds large enough to fit over ramekins (about 5 inches in diameter). Lightly brush top edges of ramekins with egg wash. Place dough over chicken mixture, pressing to seal over ramekin edges. Brush dough with remaining egg wash. Cut a few slits on top of each crust with a paring knife.

3.Place ramekins on a baking sheet. Bake until crusts are deep golden brown and pies are bubbly, 25 to 30 minutes. Remove from oven; let cool 5 minutes. Top each pie with a pat of butter; serve immediately.

Serves:4Active time:35 minutesTotal time:1 hour, 5 minutes

Quick tip!“If you don’t have ramekins, use a standard 9-inch pie dish or 10-inch cast-iron skillet,” says Brown. Bake the family-style pie for an additional 5 to 10 minutes.

source: people.com