CHICKEN POT PIE WITH A HINT OF THAI RED CURRY

Chicken Pot Pie with a Hint of Thai Red Curry image

Provided by Daily Inspiration S

Categories Chicken

Time 1h35m

Number Of Ingredients 13

3 Tbsp unsalted butter
1 c carrots, chopped
1 c shallots, chopped
2 clove garlic, minced
2 Tbsp red curry paste (thai kitchen)
1 tsp kosher salt
3 Tbsp flour
2 c chicken broth
2 c rotisserie chicken, chopped (white meat preferred)
3/4 c frozen peas, thawed
2 Tbsp heavy cream
1 pkg refrigerated piecrusts, divided
1 large egg, lightly beaten

Steps:

1. In a medium skillet, melt butter and then add carrots and shallots. Cook until tender, stirring occasionally.
2. Add garlic, curry paste, and salt to the veggies - cook approx. 2 minutes to bring out the flavor. Stir in the flour and coat the veggie mixture well - cook 1 minute and then add the chicken broth. Bring to a boil, stirring constantly until thickened approx. 2 minutes.
3. Stir in the chicken, peas and cream. Remove from heat and let cool completely.
4. Unroll the pie crust and fit it in a 9 inch pie plate. Spoon chicken mixture into the pie plate. Cut remaining pie crust in half. Cut first half into three 1 1/2 inch wide strips. Cut second half into seven 1/2 inch strips. Arrange strips vertically over the filling and then weave the 1/2 inch strips through the vertical strips in a lattice pattern. Press the ends of strips to edge of the bottom piecrust to seal them. Brush strips and rim of pie with egg mixture.
5. Place pie plate on a baking sheet and bake at 350 to 375 degrees F until crust is browned and mixture is bubbly - approx. 1 hour. Let the pie rest for approximately 20 minutes - then serve.