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Thai-Inspired Chicken Pot Pie
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Recipe

16 INGREDIENTS • 9 STEPS • 1HR

Thai-Inspired Chicken Pot Pie

4.2
10 ratings
Community Pick
Community Pick
Looking for a delicious twist to your classic pot pie? Try this Thai-Inspired Chicken Pot Pie for an beautifully unexpected spicy, Southeast Asian twist.
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Thai-Inspired Chicken Pot Pie
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Joy Nemerson at SideChef
Hi, I'm Joy! 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!
https://www.sidechef.com
Looking for a delicious twist to your classic pot pie? Try this Thai-Inspired Chicken Pot Pie for an beautifully unexpected spicy, Southeast Asian twist.
1HR
Total Time
$4.17
Cost Per Serving
Ingredients
Servings
6
US / Metric
Pie Crust
2
Pie Crusts
Egg
1
Coconut Cream
1 1/2 cups
Coconut Cream
Lime
1
Lime, juiced
1 Tbsp of juice
Curry Paste
2 Tbsp
Curry Paste
Garlic
2 cloves
Fresh Thai Basil Leaves
6
Fresh Thai Basil Leaves
plus extra for garnish if desired
Salt
to taste
Scallion
1 stalk
Scallion
Green Peas
1/2 cup
Egg
1
Egg, separated, beaten
white only
Nonstick Cooking Spray
as needed
Nonstick Cooking Spray
Nutrition Per Serving
VIEW ALL
Calories
231
Fat
2.8 g
Protein
32.9 g
Carbs
17.2 g
Add to plan
logo
Thai-Inspired Chicken Pot Pie
Save
author_avatar
Joy Nemerson at SideChef
Hi, I'm Joy! 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!
https://www.sidechef.com
Cooking InstructionsHide images
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 Scallion (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 (to taste) and Ground Black 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 9-inch round pie pan with Nonstick Cooking Spray (as needed), 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.
Tags
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Dairy-Free
Comfort Food
Chicken
Shellfish-Free
Dinner
Thai
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