Green Chicken Curry Pot Pies Recipe

Name: Green Chicken Curry Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 1 lb chicken thigh fillets, cut into 3/4 inch pieces; 9 oz sweet potato, cut into 3/4 inch pieces; 1 tbsp Thai green curry paste; 1 (9 oz) can light coconut milk; 1 tbsp lime juice; 2 tsp fish sauce; 2 tsp brown sugar; 3.5 oz green beans, trimmed, cut into 3/4 inch pieces; 2 tbsp chopped fresh cilantro; 2 sheets frozen pie dough, thawed; 1 None large egg, lightly beaten

Servings: persons

1 tbsp vegetable oil
1 lb chicken thigh fillets, cut into 3/4 inch pieces
9 oz sweet potato, cut into 3/4 inch pieces
1 tbsp Thai green curry paste
1 (9 oz) can light coconut milk
1 tbsp lime juice
2 tsp fish sauce
2 tsp brown sugar
3.5 oz green beans, trimmed, cut into 3/4 inch pieces
2 tbsp chopped fresh cilantro
2 sheets frozen pie dough, thawed
1 None large egg, lightly beaten

1
Heat oil in a large saucepan over high heat. Add chicken and cook for 5 mins, or until seared. Add sweet potato and curry paste. Cook for 1 min, or until fragrant. Add coconut milk, lime juice, fish sauce and sugar. Bring to a boil then reduce heat and simmer for 10-12 mins, or until sweet potato is tender and sauce is thick. Remove from heat and stir in beans and cilantro. Set aside for 30 mins to cool.
2
Preheat oven to 350u00b0F. Lightly grease 4 recesses of a 6-cup deep muffin tray.
3
Cut out 4 (5 inch) and 4 (3 1/2 inch) discs from pie dough. Line prepared recesses with 5 inch rounds then distribute chicken mixture over top. Brush 1 side of 3 1/2 inch rounds with egg. Place, egg-side down, over filling, pressing edges to seal. Brush tops with egg. Use any remaining pastry to decorate pie tops, if desired. Bake for 30-35 mins, or until golden brown. Serve.

360

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 12 ingredients. The key ingredients include: 1 tbsp vegetable oil, 1 lb chicken thigh fillets, cut into 3/4 inch pieces, 9 oz sweet potato, cut into 3/4 inch pieces, 1 tbsp Thai green curry paste, and more.

Yes, Green Chicken Curry Pot Pies 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!

Green Chicken Curry Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions