Thai green curry is wildly popular for a reason. It’s rich and delicious with just the right amount of spiciness. But here, instead of its classic rice pairing, we’ve created a comfort food mashup that marries palate-awakening Thai green curry with classic chicken pot pie. The result is anything but ordinary. Whether you whip this up as a vacation from all your holiday feasts or you bookmark this new dish for the new year, we promise you won’t be disappointed.
– Spicy food fans can add fresh Thai chili to taste when blending the peas and herbs
– Make this recipe vegan by replacing the chicken with the same amount of extra-firm tofu, chicken broth with vegetable broth and all-butter puff pastry with a dairy-free version
Thai Curry Chicken Pot Pie Recipe
Prep Time: 35 minutes
Cooling Time: 2 hours
Cook Time: 55 minutes
Serves: 5 to 6
Thai Green Curry:
3 boneless, skinless chicken breasts, cubed
2 sweet potatoes, peeled and cut into large pieces
2 cups chicken broth
1 (14 oz) can coconut milk
1 cup frozen peas, room temperature
½ cup loosely packed fresh mint
½ cup loosely packed fresh cilantro, plus more for serving
2 Tbsp coconut flour
2 Tbsp Thai green curry paste
1 Tbsp fresh ginger, grated
1 lime, zested and juiced (about 3 Tbsp of juice), plus more lime slices for serving
1½ Tbsp fish sauce
1 Tbsp toasted sesame oil
To taste, fine grain salt
1 sheet all-butter puff pastry, rolled to 1/4-inch thickness
1 Tbsp milk of choice or beaten egg
1 tsp black or white sesame seeds
Pinch, flaky sea salt
1. In a large pot, add chicken, sweet potatoes and broth. Bring to a simmer, cover and cook over very low heat until chicken is cooked through and sweet potatoes are tender, about 10 to 15 minutes. Do not boil or the chicken will be tough. The sweet potatoes may fall apart and become very tender; this is normal. Stir in coconut milk. Remove 1 cup of the liquid only and place in a medium bowl or blender.
2. To the medium bowl or blender, add peas, mint, cilantro, coconut flour, curry paste, ginger, lime zest and juice, fish sauce and sesame oil. Puree mixture with an immersion blender or blend on high in your blender until smooth and creamy. Stir pea mixture into chicken mixture, taste and adjust seasoning with salt if needed. Add to a medium cast-iron skillet or other deep oven-safe dish.
3. Cool mixture completely (this is important so that the mixture can thicken with the coconut flour and so the puff pastry won’t turn greasy and melt before it goes in the oven). Cooling will take about 2 hours. You can also cover and refrigerate for up to 3 days. Make sure the mixture is almost room temperature before baking. Alternatively, you can increase the bake time 5 to 10 minutes if the mixture is cold.
4. Preheat oven to 375ºF.
5. Once the curry base is cooled, fit the puff pastry on top, tucking under the sides to fit your pan or baking dish. Using a sharp paring knife, gently slice a few steam slits in the top. Brush pastry with milk or egg and sprinkle with sesame seeds and flaky salt.
6. Bake for 40 to 55 minutes, until mixture is bubbling and crust is browned and puffed. Garnish with additional cilantro and lime wedges.
Craving more curry? Here are 22 warm and comforting winter curries.