Mini Chicken Potpie

Ingredients

• 2 tablespoons butter plus additional for pans
• 1/2 to 1 tablespoon Thai green curry paste
• 1 shallot, chopped
• 1 teaspoon grated fresh ginger
• 1 can (14 oz.) coconut milk
• 1 cup small dice peeled russet potato
• 1 tablespoon brown sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon fish sauce
• 2 cups diced cooked chicken
• 1 cup frozen peas & carrots
• 4 Thai basil leaves or regular basil, thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 Wick’s Pies Dough Circle
• 1 egg white
• 1 tablespoon everything bagel seasoning

Instructions

1. 1

   Heat oven to 375F. Place rack in upper third of oven.

2. 2

   Lightly butter 4 (4-inch) pie pans and place on a baking tray.

3. 3

   Melt butter in a large skillet over medium heat. Stir in desired amount of curry paste (1/2 tablespoon is a mild heat), shallot and ginger; cook for 2 minutes or until very fragrant. Add coconut milk, potato, brown sugar, lime juice and fish sauce; stir well. Bring mixture to a gentle boil and simmer for 15 minutes or just until potatoes are tender and sauce is thickened.

4. 4

   Add chicken, peas and carrots; cook stirring for 5 minutes or until heated through. Stir in basil. Taste filling and adjust seasoning with salt and pepper, if needed.

5. 5

   Divide filling among prepared pans.

6. 6

   Meanwhile, lay dough circle on work surface. Brush lightly with egg white. Sprinkle everything bagel seasoning evenly on top. With a pizza wheel or sharp knife, cut dough into ½-1-inch squares.

7. 7

   Arrange dough squares, seasoning-side-up, over filling.

8. 8

   Bake in upper third of oven for 20 to 25 minutes or until bubbly and golden brown.