food
Thai Chicken Pot Pie
Put an exotic twist on a dinnertime classic with these Thai-style chicken pot pies.
food
Thai Chicken Pot Pie
Put an exotic twist on a dinnertime classic with these Thai-style chicken pot pies.
Supplies
- 1 pound boneless skinless chicken thighs, cut into cubes
- 8 ounces baby Portobello mushrooms, sliced
- 1 handful of frozen green peas
- 1 can (13.5 ounces) unsweetened coconut milk
- 1/2 cup chicken broth
- 2 teaspoons fish sauce
- 1/2 tablespoon palm sugar
- 1 tablespoon garlic, minced
- 2 teaspoons ginger, minced
- 2 teaspoons lemongrass, thinly sliced
- 2 Thai chilis, sliced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 tablespoon corn starch
- 1 pie crust or puff pastry
- Salt and pepper, to taste
- Egg wash (1 egg + 1 tablespoon water)
- 2 tablespoons vegetable oil
Steps
- Heat oil in a pot and sauté garlic, ginger, and lemongrass for about 5 minutes.
- Add chicken and mushrooms. Stir and cook for another few minutes.
- Pour coconut milk, chicken broth, fish sauce, sugar, and chili peppers. Simmer for about 8-10 minutes.
- At the last few minutes, add in the frozen peas and lime juice.
- Make a slurry by mixing corn starch with 1 tablespoon cold water. Taste for salt and pepper. Slowly pour into the pot while stirring, until the contents thicken. Turn off the heat and stir in the cilantro.
- Heat oven to 350°F. Fill individual ramekins with the filling.
- Roll out pie dough on a floured surface, and cut out rounds that are 1/2 larger than the diameter of your ramekins.
- Brush some egg wash around the edges of the ramekins. Place the rounds on the top, and brush the surfaces with some egg wash.
- Bake for about 15-20 minutes or until the crust is golden brown.