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Pumpkin Thai Curry Pot Pie
Pumpkin Thai Curry Pot Pie
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Fall-inspired pumpkin Thai curry chicken pot pie - a delicious twist on a comforting classic.
Ingredients:
  • 1.5 tablespoons grapeseed oil
  • 4 (5 ounce) chicken thighs, diced
  • 0.25 cup diced onion
  • 3 tablespoons Thai red curry paste
  • 2 tablespoons minced garlic
  • 1 teaspoon harissa
  • 1 teaspoon onion salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cornstarch, or as needed
  • 2 (14 ounce) cans coconut milk, divided
  • 3.5 cups peeled, cubed pumpkin
  • 1 cup green peas
  • 0.5 cup fresh green beans
  • 1 small fresh red chile pepper, finely chopped
  • 2 tablespoons dark brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 pinch sea salt
  • 1 (10 ounce) can refrigerated biscuit dough
  • 1 large egg, beaten
Instructions:
  • Preheat the oven to 350°F (175°C).
  • Warm oil in a pot over gentle heat. Season chicken with salt and pepper, then place in the heated oil. Add onion, 2 tablespoons of curry paste, garlic, harissa, onion salt, and garlic powder; sauté until onion is tender and chicken is golden, approximately 5 minutes. Sprinkle in cornstarch to thicken the mixture. Pour in a can of coconut milk. Mix in the rest of the curry paste and pumpkin. Lower the heat, cover, and simmer for 10 minutes.
  • Add the peas, beans, and chile pepper, then stir in the brown sugar, lime juice, fish sauce, sea salt, and the second can of coconut milk.
  • Pour the mixture into a 2-quart baking dish or oven-safe bowl. Place biscuits on top of the filling and generously brush them with beaten egg.
  • Bake until the biscuits are beautifully golden brown, approximately 20 minutes in the preheated oven.

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