Coconut Curry Chicken Pot Pie
This is a rich, creamy-and best of all-simple yellow curry recipe that can be served a variety of ways. My favorite way to eat curry is in a chicken pot pie. Comfort food with a little flare!
- Serves: 8 persons
- cooking spray
- 1(14.1 ounce) package double-crust pie pastry, thawed
- ⅓cup all-purpose flour
- 1½ tablespoons packed brown sugar
- 1tablespoon curry powder
- 1teaspoon salt
- ¼teaspoon ground black pepper
- ¼teaspoon chili powder
- 2cups chicken broth
- ½pound cubed boneless, skinless chicken breast
- ⅓cup butter
- 3small potatoes, peeled and diced
- 1medium onion, diced
- 1pinch curry powder
- 1(12 ounce) package frozen peas and carrots
- 1(13 ounce) can unsweetened coconut milk
Step 1Preheat the oven to 425 degrees F (220 degrees C). Coat a 1.5 quart baking dish with cooking spray.
Step 2Lay one pie crust on a work surface. Take a small amount from the outer edges of the second crust and add to the first, making it large enough to cover the dish. Place crust in the dish, leaving edges to hang over the sides; set aside.
Step 3Combine flour, brown sugar, 1 tablespoon curry powder, salt, pepper, and chili powder in a small bowl.
Step 4Bring chicken broth to a boil in a small pot. Add chicken; cover and simmer for 10 minutes. Remove chicken to a bowl and reserve 1 3/4 cups chicken broth for sauce.
Step 5Melt butter in a large saucepan over medium-high heat. Add potatoes and onion plus a pinch of curry powder; cook and stir for 5 minutes. Add frozen peas and carrots; cook for 3 to 5 minutes. Stir in flour mixture to coat veggies; cook for 1 minute.
Step 6Slowly add coconut milk and reserved chicken broth. Cook, stirring constantly, for 8 to 10 minutes. Taste and adjust spices as needed. Add chicken and cook until heated through, about 2 minutes.
Step 7Pour mixture into the bottom pie crust. Top with remaining crust and pinch the edges together to seal all the way around. Cut a few slits in the top crust.
Step 8Bake in the preheated oven until golden brown on top, 30 to 35 minutes. Remove and let firm up for 15 minutes before serving.