Pumpkin Thai Curry Pot Pie
Full of fall-inspired, hearty flavor, this pumpkin Thai curry chicken pot pie provides a new twist on a comforting dish.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1½ tablespoons grapeseed oil
- 4(5 ounce) chicken thighs, diced
- salt and ground black pepper to taste
- ¼cup diced onion
- 3tablespoons Thai red curry paste
- 2tablespoons minced garlic
- 1teaspoon harissa
- 1teaspoon onion salt
- 1teaspoon garlic powder
- 1teaspoon cornstarch, or as needed
- 2(14 ounce) cans coconut milk, divided
- 3½ cups peeled, cubed pumpkin
- 1cup green peas
- ½cup fresh green beans
- 1small fresh red chile pepper, finely chopped
- 2tablespoons dark brown sugar
- 1tablespoon lime juice
- 1tablespoon fish sauce
- 1pinch sea salt
- 1(10 ounce) can refrigerated biscuit dough
- 1large egg, beaten
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).Step 2
Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.Step 3
Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.Step 4
Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.Step 5
Bake in the preheated oven until biscuits are golden brown, about 20 minutes.