PINspiration: Curried Chicken Potpie

Ingredients

• 5 tablespoons unsalted butter
• 1 medium yellow onion, diced small (1 1/2 cups)
• 1/2 head cauliflower, cut into florets
• 2 garlic cloves, minced
• 2 tablespoons curry powder
• 1/2 cup all-purpose flour (spooned and leveled)
• 4 cups low-sodium chicken broth
• 1/4 pound green beans, trimmed and cut into 1-inch pieces
• Coarse salt and ground pepper
• 5 cups shredded cooked chicken
• 1 Pillsbury Refridgerated Pie Crust

Instructions

1. Preheat oven to 375 degrees.
2. Make the filling: In a large pot, melt butter over medium-high. Add onion and cauliflower and cook until softened, 8 minutes. Add garlic and curry powder and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in green beans. Season with salt and pepper, then stir in chicken. Pour filling into a deep dish pie pan OR into individual ramekins.
3. Place dough over dish and fold overhang inward while pinching to crimp edge. (Cut out dough for individual ramekins.) Cut vents in dough. Brush crust with egg wash and sprinkle with salt and pepper.
4. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

Notes