adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut Curry Chicken Pot Pie
Coconut Curry Chicken Pot Pie
0 Likes
Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
110 minutes
Upgrade your chicken pot pie with a luxurious and flavorful yellow chicken curry sauce.
Ingredients:
  • cooking spray
  • 1 (14.1 ounce) package double-crust pie pastry, thawed
  • 0.33333334326744 cup all-purpose flour
  • 1.5 tablespoons packed brown sugar
  • 1 tablespoon curry powder
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon chili powder
  • 2 cups chicken broth
  • 0.5 pound cubed boneless, skinless chicken breast
  • 0.33333334326744 cup butter
  • 3 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 pinch curry powder
  • 1 (12 ounce) package frozen peas and carrots
  • 1 (13 ounce) can unsweetened coconut milk
Instructions:
  • Preheat the oven to 425°F (220°C) and generously coat a 1.5 quart baking dish with cooking spray.
  • Place one pie crust on a work surface. Gently stretch and combine a small amount from the outer edges of the second crust with the first one to ensure it's large enough to cover the dish. Line the dish with the crust, allowing the edges to hang over the sides. Set aside.
  • In a small bowl, meld together flour, brown sugar, 1 tablespoon of curry powder, salt, pepper, and chili powder.
  • In a small pot, bring chicken broth to a boil. Add chicken, cover, and simmer for 10 minutes. Transfer chicken to a bowl and set aside 1 3/4 cups of chicken broth for the sauce.
  • In a large saucepan over medium-high heat, melt butter until sizzling. Add potatoes, onion, and a pinch of curry powder, sauté for 5 minutes. Toss in frozen peas and carrots, cook for 3 to 5 minutes. Incorporate flour mixture to coat veggies evenly, and cook for 1 minute.
  • Pour in coconut milk and reserved chicken broth gradually. Stir continuously for 8 to 10 minutes. Season to taste and adjust spices if necessary. Add chicken and cook until heated through, about 2 minutes.
  • Spread the mixture evenly into the bottom pie crust and cover with the top crust. Seal by pinching the edges together all around the pie. Create a few slits in the top crust.
  • Bake in the preheated oven until the top is golden brown, for about 30-35 minutes. Let it cool and firm up for 15 minutes before serving.

Similar Recipes