Thai Chicken Pot Pie Recipe

Name: Thai Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (9 oz) light coconut milk; 2 tbsp green curry paste; 2 tbsp ground almonds; 10 oz boneless skinless chicken breasts, finely chopped; 2 tsp brown sugar; 1 tbsp fish sauce; 4 oz green beans, trimmed and cut into 3/4 inch lengths; 3 oz snow peas, cut into 3/4 inch pieces; 1/4 cup chopped cilantro; 1 sheet frozen puff pastry, thawed; 2 tsp milk; 1/2 tsp cumin seeds

Servings: persons

1 can (9 oz) light coconut milk
2 tbsp green curry paste
2 tbsp ground almonds
10 oz boneless skinless chicken breasts, finely chopped
2 tsp brown sugar
1 tbsp fish sauce
4 oz green beans, trimmed and cut into 3/4 inch lengths
3 oz snow peas, cut into 3/4 inch pieces
1/4 cup chopped cilantro
1 sheet frozen puff pastry, thawed
2 tsp milk
1/2 tsp cumin seeds

1
Preheat the oven to 425u00b0F. Grease two 3-cup ovenproof dishes. Bring coconut milk to a simmer on medium heat. Stir in the curry paste and cook and stir 1-2 mins or until fragrant. Stir in the ground almonds. Add the chicken and simmer 4-5 mins or until cooked through. Stir in the sugar and fish sauce; cook for 1 min. Remove from heat; add beans, snow peas and cilantro.
2
Spoon mixture into prepared dishes. Cut pastry into 4 squares. Place 2 pieces of pastry on top of each dish and pinch edges to seal. Brush with milk. Using a knife, cut an X in the center. Place dishes on a baking sheet. Sprinkle with cumin seeds.
3
Bake 20-25 minutes or until golden brown.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 can (9 oz) light coconut milk, 2 tbsp green curry paste, 2 tbsp ground almonds, 10 oz boneless skinless chicken breasts, finely chopped, and more.

Yes, Thai Chicken Pot 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.

Thai Chicken Pot Pie

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