Curry Chicken Pot Pie

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5

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  • on November 13, 2013

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    Savory, flavorful, delicious! So good as a comfort food dish. This beats out my go-to chicken pot pie recipe. My only little tweak is that I thinned the filling with a little chicken broth because I knew it would thicken even more in the oven. I used a rotisserie chicken to save time and used its' juice in the filling. Served this with Jasmine rice which I cooked in chicken broth. I'll definitely be making this again...especially with winter coming on the scene. I baked it in a 13x9 baking dish and cut out 9 of the puff pastry rounds. It will use the whole box of pastry since you layer the 2 sheets and then cut out the circles. I used the remnants to fit into the corners.

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