Chicken Curry Pot Pie

A pot pie may seem like an adventurous feat… because it kind of is. BUT don’t worry — the store-bought crust definitely simplifies things. Plus, I’ve broken it down for you in easy steps, and you’ll have a lot of fun cooking this bad boy.

• 1 lb. boneless skinless chicken thighs
• 2 teaspoons curry powder
• 1 teaspoon sea salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground black pepper

• 1 lb. Yukon gold potatoes, cubed
• 1.5 tablespoons olive oil
• ½ large white onion, minced
• 1.5 cups minced carrots
• 1.5 teaspoons sea salt, separated
• 3 cloves garlic, minced
• 1 cup frozen peas
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1.5 cups 2 % milk, + 3 tablespoons
• 1 tablespoon curry powder
• 2 tablespoons fresh lemon juice
• 2 teaspoons hot sauce, we used Franks

• 1 sheet store-bought puff pastry