Imagine sinking your fork into a warm, flaky crust that encases a rich, creamy coconut curry chicken filling—it's a culinary hug that transports you straight to the vibrant streets of Thailand! This Coconut Curry Chicken Pot Pie is not just a meal; it's an experience that will tantalize your taste buds and leave you craving more. With a perfect blend of tender chicken, colorful vegetables, and a luscious coconut curry sauce, this dish is a delightful twist on the classic pot pie. Whether you're looking to impress guests or simply treat yourself to a comforting dinner, this recipe is sure to become a favorite in your kitchen. Ready to dive into this exotic comfort food? Let’s get cooking!
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup coconut milk
- 1 tablespoon curry powder
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 pie crust
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the center of the oven.
- In a large skillet, warm the coconut milk over medium heat. Add curry powder and whisk until fully incorporated, creating a smooth sauce base.
- Add shredded chicken and mixed vegetables to the coconut curry sauce. Stir gently to coat all ingredients evenly. Season with salt to taste and simmer for 5-7 minutes until vegetables are slightly tender.
- Transfer the chicken and vegetable mixture to a 9-inch pie dish, spreading it evenly across the bottom.
- Carefully lay the pie crust over the filling, trimming excess edges and crimping the sides to seal. Cut 3-4 small slits on top of the crust to allow steam to escape.
- Place the pie dish on a baking sheet to catch any potential overflow. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from oven and let the pot pie rest for 10 minutes before serving. This allows the filling to set and makes cutting easier.
- Slice and serve hot, garnishing with fresh herbs like cilantro or parsley if desired.
Tips
- Prep Ahead: To save time, shred your chicken and chop your vegetables in advance. This way, you can whip up this dish in no time when hunger strikes!
- Customize Your Veggies: Feel free to use any mixed vegetables you have on hand—broccoli, bell peppers, or even spinach can add a delightful twist to the filling.
- Make it Spicy: If you enjoy a bit of heat, add a pinch of red pepper flakes or a dash of sriracha to the coconut milk while warming it up for an extra kick.
- Perfect the Crust: For a golden-brown crust, brush the top with a little melted butter or egg wash before baking. This will enhance the color and add a nice shine.
- Let it Rest: Don’t skip the resting time after baking! Allowing the pot pie to sit for about 10 minutes helps the filling set, making it easier to slice and serve.
- Garnish for Flair: Elevate your presentation by garnishing with fresh herbs like cilantro or parsley. It adds a pop of color and freshness that complements the dish beautifully.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 22g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 65mg
