Curried Chicken Pot Pie

Last weekend, we went to Toronto for a concert. While we were there, we ate dinner at a brewery that specialized in "pot pie of the day". The night we ate there, the pie was regular chicken pot pie. It was so delicious! Prior to the entree, we wanted to order an appetizer, and since we were in Canada, we thought we'd order poutine. They had 2 different types: duck con fit and curried poutine. The waiter advised us against that appetizer since the pot pies were large, so we ended up with onion rings instead. Ever since we saw the curried poutine on the menu, we were craving the flavors of curry and chicken pot pie. We decided to try to merge the two cravings together and this is what we came up with. We found this recipe here.

2 tablespoons Olive Oil
1 cup Sweet Onion, diced
2 cups Carrots, sliced
2 cups Cauliflower, cut into bite sized pieces
2 cups Yukon Gold Potatoes, diced
2 teaspoons Hot Curry Powder
2 teaspoons Kosher Salt
1 teaspoon Ginger, grated
1 teaspoon Garlic, grated
1 can Coconut Milk
3/4 cup Water
1/4 cup Apple Juice
2 pounds Chicken, cooked then diced or shredded
1 sheet Frozen Puff Pastry

In a dutch oven, or in a saute pan, heat olive oil. Add onion and cook, stirring often until cooked through, about 3 minutes. Add the next 7 ingredients and cook for about 2 minutes. Add coconut milk, water, and apple juice. Stir well. Remove from heat, stir in chicken, parsley, salt, and pepper, then set aside. (If you don't have a dutch oven, at this point, pour the mixture into a baking dish). Top with puff pastry, and bake at 400 degrees for 30 minutes or until the crust is brown and the filling bubbles. Allow the pot pie to cool for about 10 minutes before serving.