Coconut Milk Chicken Pie Recipe

Name: Coconut Milk Chicken Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breast; 1/2 cup potatoes, cut into cubes; 1/2 cup carrots, cut into cubes; 1/2 cup mushroom, sliced; 1/2 cup peas ( in can); 2 clove garlic, chopped; 1 onion, chopped; 2 tbsp butter; 1 tsp turmeric powder; 1 paprika (optional); 1 1/2 cup coconut milk; 1 chicken bouillon cubes (optional); 1 salt; 1 pepper; 1 tbsp flour, dissolved in 1/2 cup water; 1 egg, beaten; 1 puff pastry ( i used the low fat but you can also use the normal one if you want to)

Servings: persons

2 chicken breast
1/2 cup potatoes, cut into cubes
1/2 cup carrots, cut into cubes
1/2 cup mushroom, sliced
1/2 cup peas ( in can)
2 clove garlic, chopped
1 onion, chopped
2 tbsp butter
1 tsp turmeric powder
1 paprika (optional)
1 1/2 cup coconut milk
1 chicken bouillon cubes (optional)
1 salt
1 pepper
1 tbsp flour, dissolved in 1/2 cup water
1 egg, beaten
1 puff pastry ( i used the low fat but you can also use the normal one if you want to)

1
Mix the chicken and turmeric power well and sprinkle a little paprika.
2
(set aside)
3
Heat the butter in the saucepan over medium high heat.
4
Saute the garlic and onion.
5
Add the chicken.
6
Stirring often until the chicken loses its raw look.
7
Add the potatoes and carrots.
8
Stirring constantly for 1 minute.
9
Then add the mushroom, continue stirring for about 30 seconds.
10
Stir in the coconut milk, add the chicken bouillon and bring to boil.
11
Turn down to a simmer, cover.
12
Cook for about 10 minutes or until the potatoes are cooked.
13
Add the peas, stir.
14
Add salt and pepper to taste.Then add the flour, dissolved in 1/2 cup water.
15
Cook until the sauce has thicken.
16
Turn off the heat.
17
Place the puff pastry in the pan.
18
Put the chicken filling.
19
Cover with puff pastry, then seal the edges.
20
Brush the top with beaten egg.
21
Preheat the oven 180F celsius.
22
Then bake for 45 minutes or until the top becomes brown.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 chicken breast, 1/2 cup potatoes, cut into cubes, 1/2 cup carrots, cut into cubes, 1/2 cup mushroom, sliced, and more.

Yes, Coconut Milk Chicken Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Milk Chicken Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions