Curried Chicken Pot Pie

Heat oven to 400°F. Sprinkle chicken with salt, cayenne and 1 tablespoon of the flour.

In large skillet, melt 1 1/2 tablespoons of the butter over medium-high heat. Add chicken; cook 5 minutes or until brown on all sides, turning once. Place on plate. Melt remaining 1/2 tablespoon butter in same skillet; add onion and bell pepper. Cook 4 minutes or just until softened, stirring frequently. Sprinkle with remaining 2 tablespoons flour, curry powder and ginger. Cook, stirring, 1 minute. Stir in potatoes and chicken broth. Bring to a simmer; cook 1 minute, stirring constantly. Cover; simmer 4 minutes. Stir in broccoli, cauliflower, coconut milk and lime juice. Return chicken and any accumulated juices to skillet. Spoon mixture into shallow 8-inch (2-quart) baking dish or 6 (8-oz.) individual baking dishes.*

On lightly floured surface, roll puff pastry into 10-inch square. Sprinkle with cilantro; lightly press into pastry using rolling pin. Lay pastry over filling, crimping edges just inside rim of baking dish. Cut several steam slits in center of pastry; brush lightly with egg. (Pot pie can be made to this point up to 6 hours ahead. Let filling cool, then cover with pastry; refrigerate. Increase baking time 5 to 10 minutes, if necessary.)

Bake 25 to 30 minutes or until pastry is golden brown and filling is bubbly.

TIP *For individual baking dishes, cut puff pastry into 6 (3 1/4-inch) squares. Bake 20 to 25 minutes.