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.
Total Time
1hr
4.2
10 Ratings
Author: Joy Nemerson at SideChef
Servings:
6
Ingredients
•
2
Pie Crusts
•
1
Egg
•
1 1/2
cups
Coconut Cream
•
1
Lime
, juiced
•
2
Tbsp
Curry Paste
•
2
cloves
Garlic
•
6
Fresh Thai Basil Leaves
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2
Thai Chili Peppers
•
1
stalk
Scallions
•
2
lb
Chicken Breasts
•
2
Russet Potatoes
•
1/2
cup
Green Peas
•
1
Egg
, separated, beaten
•
as needed
Nonstick Cooking Spray
Cooking Instructions
1.
Preheat oven to 425 degrees F (220 degrees C).
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.
3.
Cut Chicken Breasts (2 lb) into 1/2-inch chunks.
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.
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.
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.
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).
8.
Bake for 45 minutes, until egg and potatoes are cooked through.
9.
Allow pie to cool for a minimum of 15 minutes before serving.
Nutrition Per Serving
CALORIES
231
FAT
2.8 g
PROTEIN
32.9 g
CARBS
17.2 g
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