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: ¼ cup chunky peanut butter; 1 ½ cups teriyaki sauce; 1 tablespoon rice vinegar; 1 tablespoon chili paste; 2 (15 ounce) cans mixed vegetables, drained, reserving 1/2 cup of liquid; 2 cups cooked chicken, cubed; 1 ½ cups fresh sugar snap peas; 1 (9 inch) ready to bake pie crusts; 1 teaspoon chopped fresh cilantro; 1 egg, beaten; 1 tablespoon salted peanuts, crushed (optional); ¼ teaspoon dried red pepper flakes (optional)

Servings: persons

¼ cup chunky peanut butter
1 ½ cups teriyaki sauce
1 tablespoon rice vinegar
1 tablespoon chili paste
2 (15 ounce) cans mixed vegetables, drained, reserving 1/2 cup of liquid
2 cups cooked chicken, cubed
1 ½ cups fresh sugar snap peas
1 (9 inch) ready to bake pie crusts
1 teaspoon chopped fresh cilantro
1 egg, beaten
1 tablespoon salted peanuts, crushed (optional)
¼ teaspoon dried red pepper flakes (optional)

1
Preheat oven to 350.
2
Combine first four ingredients in a large microwave safe bowl.
3
Microwave on high for 1 minute.
4
Stir until smooth.
5
Add mixed vegetables, chicken and sugar snap peas.
6
Toss to coat.
7
Transfer mixture to a 1-1/2 quart round casserole dish.
8
Brush edge of dish with egg.
9
Place pie dough on top of chicken mixture letting extra pie dough go over the sides.
10
Press to seal.
11
Brush top of pie crust with egg, then sprinkle cilantro, peanuts, and red pepper on top.
12
Bake for 30 to 35 minutes or until crust is golden brown and sauce is bubbly.
13
Remove from oven and serve.

635

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: ¼ cup chunky peanut butter, 1 ½ cups teriyaki sauce, 1 tablespoon rice vinegar, 1 tablespoon chili paste, 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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