Thai-Inspired Chicken Pot Pie

Preheat oven to 425 degrees F (220 degrees C).

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.

Cut Chicken Breasts (2 lb) into 1/2-inch chunks.

Beat Eggland's Best Classic 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.

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.

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.

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 Eggland's Best Classic Egg (1).

Bake for 45 minutes, until egg and potatoes are cooked through.

Allow pie to cool for a minimum of 15 minutes before serving.