CHICKEN CURRY POT PIE

This is a delicious recipe I am posting that I got from my sister-in-law, Afton. I've made very slight adjustments as noted below:

For the filling:
2 tablespoons butter
2 tablespoons flour
1 cup of chicken stock
1 cup coconut milk
1 tablespoon red curry paste
1 teaspoon curry powder (I used more of both kinds of curry)
1/2 teaspoon salt
1/2 red onion, sliced into half moons
2 sweet potatos, peeled and cubed
1 chicken breast, cooked and cubed
1/2 cup frozen peas (I used shelled edamame)
1/4 cup fresh cilantro


1. Melt butter, add the flour, and stir the paste for a while. Add the chicken stock and stir. Add the coconut milk and stir. Add the curry paste, curry powder, and salt.
2. Add the onions and sweet potatoes to the pan, and simmer until the potatoes are tender.
3. Add the chicken, frozen edamame, and chopped herbs. The filling is done!

4. Make some pie crust. Fill up the ramekins with the filling, then cover with a circle of pie crust. Cut a slit in the crust. You can freeze them at this point, or cook them for 15-20 minutes at 325 right away. (Mine needed 25 min)

Note: I like to use the whole can of chicken stock and the whole can of coconut milk, so I don't have leftovers. I just guess on all the other ingredients, increasing them by about 50 percent. In my opinion, you can't have too many sweet potatoes or too much curry paste and powder. Then I just make as many pies as I can with the filling I have. This recipe as it is should make about four ramekin-sized pies, I think.