Thai Curry Chicken Pot Pie
Thai Curry ChickenPot Pie
YIELD: 7-8 servings
TIME: 1h 10 min
Ingredients
1 sheet of puff pastry, thawed in fridge overnight
1 tbsp coconut oil
1 med onion, small diced
1 tbsp ginger, minced
1 garlic glove, minced
1/4 cup yellow curry paste
1/2 tbsp ground turmeric
1/2 cup chicken stock
2 cans coconut milk (400ml x 2)
2 tbsp brown sugar
2 cups frozen vegetables
1 sweet red pepper, small diced
1 cup small frozen peas
rotisserie chicken ( 1 leg and 1 breast), shredded
2 tbsp cornstarch
1/4 cup fresh chopped parsley or cilantro
1 egg, beaten
Preparation
Step 1:
Thaw one sheet of puff pastry overnight in the fridge.
Step 2:
Preheat oven to 425ºF. In a large pot heat coconut oil on med-high and cook onions until soft and translucent. Lower heat to medium and add ginger, garlic and curry paste. Cook for 1 minute while stirring.
Step 3:
Add chicken stock, coconut milk and brown sugar. In a small bowl mix cornstarch and 1 tbsp of water and mix well until smooth. Add cornstarch mixture to pot, stir and bring to a boil. Once thicken add 2 cups of frozen vegetables, 1 cup frozen peas, diced red pepper, shredded chicken and fresh herbs. Mix again and pour into casserole dish. You may have some leftover depending on the size of your casserole dish. I made 2 small individual pot pies on the side.
Step 4:
Flour a working surface and roll puff pastry sheet to desired length while being careful not to go too thin. Try to work fast to keep the dough cold. Brush edges of the dish with egg wash. Place dough over the casserole and press firmly around the edges. Crimp any of the overhanging dough around the edges. With a small sharp knife crisscross the dough and create a lattice pattern making sure not to cut through the dough. Brush dough with remaining egg wash. Place in oven on the middle rack and bake for 40-50 min until golden. If some parts brown too quickly you can cover the edges with aluminum foil half way through baking time until the middle is golden.
