RECIPE
15 INGREDIENTS9 STEPS1HR

Thai-Inspired Chicken Pot Pie

3.7
6 Ratings
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Joy Nemerson at SideChef
When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
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A delicious pot pie with a spicy, Southeast Asian twist.

1HR

Total Cooking Time

15

Ingredients
Joy Nemerson at SideChef
When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
2
Pie Crusts
1 1/2 cups
Coconut Cream
1
Lime , juiced
1 Tbsp of juice
2 Tbsp
Curry Paste
2 cloves
6
plus extra for garnish if desired
to taste
Salt and Pepper
2
Thai Chili Peppers
1 stalk
Scallions
1/2 cup
1
Egg , separated, beaten
white only
to taste
Nonstick Cooking Spray
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Directions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
De-seed and finely dice the Thai Chili Peppers (2) , finely slice Scallions (1 stalk) , and mince Garlic (2 cloves) . Peel and slice Russet Potatoes (2) lengthwise into 1/4-inch thick slices.
Step 3
Cut Chicken Breasts (2 lb) into 1/2-inch chunks.
Step 4
Beat Egg (1) a medium-sized mixing bowl. Whisk in Coconut Cream (1 1/2 cups) , juice of the Lime (1) , Curry Paste (2 Tbsp) , and Garlic. Rip Fresh Thai Basil Leaves (6) into the mixture then season with Salt and Pepper (to taste) and stir well.
Step 5
Add chilis and scallion to the egg mixture and stir to combine. Add in the chopped chicken and mix to combine, then let sit for 5-10 minutes so the chicken can soak up the flavor of the curry and coconut.
Step 6
Spray a a 9-inch round pie pan with Nonstick Cooking Spray (to taste) , and place one Pie Crust (1) inside, pressing into the corners. Ensure that it covers the sides of the pan. Add potatoes in one flat layer on the bottom, then Green Peas (1/2 cup) , and lastly pour the Chicken-egg mixture over the top.
Step 7
Top with Pie Crust (1) . Press down on the edges with a fork to seal. Cut slits in the top and brush with the white of the Egg (1) .
Step 8
Bake for 45 minutes, until egg and potatoes are cooked through.
Step 9
Allow pie to cool for a minimum of 15 minutes before serving.

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