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RECIPE
15 INGREDIENTS9 STEPS1HR

Thai-Inspired Chicken Pot Pie

4.1
9 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 Time

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 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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Nutrition Per Serving

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CALORIES
943
FAT
44.6 g
PROTEIN
33.1 g
CARBS
101.9 g

Cooking Instructions

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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 Pepper (2), finely slice Scallion (1 stalk), and mince Garlic (2 clove). Peel and slice Russet Potato (2) lengthwise into 1/4-inch thick slices.
Step 3
Cut Chicken Breast (2 pound) into 1/2-inch chunks.
Step 4
Beat Egg (1) a medium-sized mixing bowl. Whisk in Coconut Cream (1 1/2 cup), juice of the Lime (1), Curry Paste (2 tablespoon), 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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Nutrition Per Serving
Calories
943
% Daily Value*
Fat
44.6 g
57%
Saturated Fat
13.0 g
65%
Trans Fat
0.0 g
--
Cholesterol
128.4 mg
43%
Carbohydrates
101.9 g
37%
Fiber
5.4 g
19%
Sugars
14.6 g
--
Protein
33.1 g
66%
Sodium
1307.0 mg
57%
Vitamin D
0.6 µg
3%
Calcium
74.1 mg
6%
Iron
4.4 mg
24%
Potassium
1183.0 mg
25%
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