I always said that my mom and sister taught me how to cook, but they never gave me one recipe.  Meaning, they just told me, “oh just put in a little this and a little that…” while pointing at the ingredients with a lightning fast Kung Fu movement like I was Daniel Son from Karate Kid.

In Asian cuisine, sweet always balances out salty and vinegars always balance out sweet. More importantly, the lesson was to just have the confidence to throw things together and you’re only limited by your own fears. Fear not, because you can always add ingredients to a dish, but you can’t take away once you’ve overdone it. So just take it easy, be creative and experiment! Sometimes when I’m going for a quick lunch, I’ll just grab a rotisserie chicken and make a quick salad. But then I usually have more chicken than I know what to do with. So this recipe is a great recipe for using your leftover rotisserie chicken using some staples you might already have. This went over very well at a recent dinner party and my best friend from Trinidad, who usually isn’t nuts over pot pie cause he feels it is usually too bland, LOVED it!!! Nothing, I swear, is as gratifying as changing someone’s perception about a particular dish, just by altering it by a pinch. This is so easy to make and you can pop them in the oven right as your guests arrive for a small dinner party, while you relax as they’re all getting settled…..eat some salad with your guests with a bit o’ wine while those bad boys brown on top and make sure you use oven mitts to take them out! They’ll be HOT!  Nobody wants an injured host! Serves 4.


  • Shredded chicken from 1 rotisserie chicken
  • 1 sheet of puff pastry thawed
  • I can of coconut milk (19 oz)potpie
  • 1 cup of preferably homemade chicken stock, if not available, canned ok
  • 1 Yukon potato, cubed
  • 1 medium onion sliced
  • 1 small carrot peeled and sliced
  • ½ cup peas
  • 1 egg beaten with ¼ water for wash
  • 2 tablespoon yellow curry powder
  • 1 tablespoon grated ginger
  • 1 tablespoon vegetable oil
  • 2 cloves of garlic crushed
  • Pinch of Thyme
  • Salt and Pepper to taste


Pre-heat oven at 350.

First remove all chicken meat from your rotisserie chicken. Shred the chicken into big pieces and throw out the carcass. Place in a medium bowl and set aside. In your IMUSA sauté pan, put a cup of water and bring to boil. Parboil the potatoes and when cooked, set aside. About 5 minutes. Put the 1 tbs. vegetable oil in a large cast iron skillet over medium high heat. When oil is sufficiently heated, put the sliced onion in the pan and gently stir until thoroughly cooked through, about 5 minutes. Next, throw in the garlic and ginger and continue stirring, making sure the garlic does not burn. Lower heat to low-med. Then, add the curry powder, thyme, salt and pepper. Incorporate until all the ingredients have melded together. Add the coconut milk and chicken stock. Bring to a low boil, then add the chicken, potatoes, carrots and peas. Cook for about 10 minutes, until the liquid reduces a bit at low heat, uncovered.

While the chicken curry is cooking, cut your sheet of puff pastry with a pizza cutter into 4 equal squares. Brush both sides with egg wash. Once the chicken curry has finished cooking, equally portion out the serving into 4 bowls and put one square (can you spare a square?) over each bowl, gently pushing the sides down and sealing the bowl with your fingers. Slit a small inch into the top to vent the steam. Put the 4 bowls onto a sturdy cookie sheet and place in the oven for about 15 minutes. Keep checking for a golden brown top without opening the oven! Turn the oven light on! No cheating! When the pot pies get that gorgeous golden brown top, remove from oven with oven mitts….careful….VERY hot! Place the curry chicken pot pies on plates and serve while hot! (may have to let cool down a bit, but, I like to go crazy and just dig in, like scalding hot pizza that’s going to burn the roof of your mouth!) This seems like it has a lot of steps, but trust me, once you do it once, you’ll be doing it over and over again…it’s so rewarding also, cause, really….. when was the last time you had homemade chicken pot pie?!