Best Green Curry Pot Pie Recipes

CURRY POT PIE WITH THAI GREEN CURRY CHICKEN

Curry Pot Pie with Thai Green Curry Chicken image

An Asian-inspired twist on the old American standard.

Provided by Phinneas Stone

Categories World Cuisine Recipes Asian

Time 2h25m

Yield 8

Number Of Ingredients 16

Ingredients

2 tablespoons Thai green curry paste
1 (14 ounce) can light coconut milk, divided
1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
3 tablespoons fish sauce
3 tablespoons brown sugar
2 tablespoons soy sauce
1 cup halved Thai baby eggplant
1 cup Asian long beans, cut into 1 1/2-inch pieces
1 cup chopped onion
1 cup chopped baby bok choy
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
½ cup peeled garlic cloves
2 Thai dragon chile peppers, chopped, or more to taste
10 leaves fresh basil, or more to taste
1 (15 ounce) package double crust ready-to-use pie crust, at room temperature

Steps:

Place curry paste in a large saucepan and heat over medium-high heat. Break the paste apart using a wooden spoon and add about 1/4 of the coconut milk to the paste; cook and whisk until heated through and smooth, 2 to 4 minutes.
Stir chicken into coconut milk mixture and simmer for about 3 minutes; add the remaining coconut milk, fish sauce, brown sugar, and soy sauce and stir well. Turn heat to medium-low and simmer until chicken is no longer pink in the center and sauce is slightly thickened, about 30 minutes. Remove saucepan from heat and cool curry sauce slightly.
Mix eggplant, long beans, onion, bok choy, bamboo shoots, water chestnuts, garlic cloves, Thai dragon chile peppers, and basil to curry sauce. Return saucepan to burner and bring to a boil; reduce heat and simmer until vegetables are tender, about 30 minutes more.
Preheat oven to 375 degrees F (190 degrees C). Line a 2-quart, 8 1/2-inch baking dish with 1 pie crust.
Carefully transfer curry to the crust-lined baking dish until dish is filled to 1/2 inch from top. Moisten the exposed pie crust with water and lay the second pie crust over the filling, folding excess dough in a pleat-like formation. Press the 2 crusts together to form a seal. Cut a few slits into the top of the crust for ventilation.
Bake in the preheated oven for 15 minutes. Wrap the sealed edges of crust in aluminum foil and continue baking until top crust is golden, 30 to 45 minutes more. Cool pot pie slightly before serving.

Nutrition Facts : Calories 430.7 calories, Carbohydrate 40 g, Cholesterol 32.3 mg, Fat 22.2 g, Fiber 4.4 g, Protein 17.8 g, SaturatedFat 7.1 g, Sodium 1008.5 mg, Sugar 8.1 g

GREEN CURRY POT PIE

GREEN CURRY POT PIE image

Categories Soup/Stew Chicken Dinner Boil

Yield 4-6 servings

Number Of Ingredients 24

Ingredients

For the curry paste (makes 1 cup)
1/2 cup chopped lemongrass (from 2 stalks)
1/2 cup fresh cilantro
1/4 cup chopped garlic (about 8 cloves)
1/4 cup chopped scallions (about 2)
3 serrano chiles, thinly sliced
2 tablespoons chopped peeled fresh ginger
1 tablespoon finely grated lime zest, plus 2 tablespoons fresh lime juice (from 2 limes)
1 tablespoon coriander seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
1 teaspoon whole black peppercorns, toasted and ground
Coarse salt for the curry sauce
1 cup spinach, rinsed well and dried
1 cup unsweetened coconut milk, preferably Thai Kitchen (thaikitchen.com)
For the filling
1 teaspoon all-purpose flour
1 zucchini, quartered lengthwise and cut into 1-inch pieces
1 1/2 pounds boneless, skinless chicken breast and thighs, cut into 1-inch cubes
Coarse salt and freshly ground pepper
For the topping
6 sheets (9 by 14 inches) frozen phyllo dough, thawed (from one 1-pound package)
Melted unsalted butter, for brushing
Coarse salt
Garnish: basil leaves

Steps:

1. Make the curry paste: Puree lemongrass, cilantro, garlic, scallions, chiles, ginger, lime zest and juice, coriander, cumin, peppercorns, and 1 teaspoon salt in a food processor until smooth. 2. Make the curry sauce: Puree spinach, coconut milk, and 1/4 cup plus 1 tablespoon curry paste in blender until smooth. 3. Preheat oven to 375 degrees. Make the filling: Bring curry sauce to a simmer in a medium straight-sided skillet. Whisk in flour, and simmer until thickened, about 2 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes. 4. Make the topping: Transfer filling to a 9-by-12-inch (8-cup) baking dish. Brush 1 sheet of phyllo with butter. Layer phyllo sheet over filling, crumpling slightly. Repeat with remaining phyllo and butter, leaving space between each sheet to vent. Sprinkle top with salt. Bake until phyllo is golden and filling is bubbling, about 25 minutes. Garnish with basil