Best Thai Curry Chicken Pie Recipes

CURRY POT PIE WITH THAI GREEN CURRY CHICKEN

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.

CHICKEN POT PIE WITH A HINT OF THAI RED CURRY

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.

THAI CURRY CHICKEN PIE

Steps:

• Season flour with salt and pepper.
• Toss chicken in flour then shake off excess.
• Heat oil in large skillet on high and cook chicken in batches for 5-6 minutes or until golden brown on all sides.
• Add the green onion and mushrooms, cook for 1 minute.
• Add the curry paste and cook, stirring for 1 minute.
• Add coconut cream, kaffir lime leaves, peas, lime juice and rind, reduce heat to low and simmer for 5 minutes.
• Remove lime leaves and stir in coriander.
• Allow to cool.
• Preheat oven to 200C (400F).
• Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet.
• Place one of the pie dishes upside down on the pastry sheet and cut out 4 circles, 1cm larger than the rim of the dish or bowl.
• Divide curry mixture between the pie dishes.
• Press a pastry strip around each rim and brush with water.
• Carefully lift pastry lids over top and press firmly around edges to seal well, trim edges with a sharp knife.
• Brush pie tops with beaten egg.
• Bake for 20 minutes or until puffed and golden.