I’m spicing up a classic chicken pot pie by infusing it with exotic flavors. I’m making a thai yellow curry chicken pot pie using some shortcuts that will come together in not time but still give you that hearty and comforting feeling.
Thai Chicken Pot Pie
2 chicken breasts, cubed
1 small yellow potatoe, cubed
1 cup carrots, chunks
1/2 cup peas
1/2 yellow onion, chopped
1 bottle Trader Joe’s Yellow thai curry
1/2 cup coconut milk (from a can)
1 tablespoon fish sauce
2 teaspoons sugar
Puff Pastry
In a medium pot, add oil and saute onions. Add chicken breasts and a pinch of salt and cook for 3 minutes. Add carrots, potatoes, peas and continue to cook for another 3 minutes. Add yellow curry sauce, coconut milk, fish sauce, and sugar and mix well. Continue to let it simmer for another 5 minutes.
Transfer to ramekins and top with puff pastry just enough to cover the ramekins.
Bake at 425 for 15 minutes or until puff pastry has puffed up and is golden brown.
Remove from oven and let cool for 5 minutes. Serve with favorite green salad. Enjoy!
