Main Dishesbonappetit5.0
Green Curry Chicken Pot Pie
A simple gravy spiked with canned Thai green curry paste renders this familiar classic in a fresh light. Comforting family favorite or dinner party star.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●dutch oven
- ●baking dish
- ●cutting board
- ●knife
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 400°. Toss 1 lb. skinless, boneless chicken breasts (about 2 medium) with 1 Tbsp. green curry paste, 1 Tbsp. vegetable oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt on a large rimmed baking sheet until evenly coated. Bake until chicken is opaque and just cooked through (an instant-read thermometer inserted in the thickest part of a breast should register 150°), 15–⏱️ 20 minutes. Set chicken aside; leave oven on.
. skinless, boneless chicken breasts (about 2 medium)1 lb. green curry paste (preferably Maesri), divided4 Tbsp. vegetable oil1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
2
Heat 4 Tbsp. unsalted butter in a large Dutch oven or other heavy pot over medium. Add 1 large onion, cut into ½" pieces, 1 large or 3 medium carrots, peeled, halved lengthwise, thinly sliced, 3 baby Yukon Gold potatoes, scrubbed, quartered, thinly sliced, and 4 garlic cloves, finely chopped. Cover and cook, stirring occasionally, until onion is translucent and carrots are beginning to soften, 8–⏱️ 10 minutes. Sprinkle ¹⁄₃ cup all-purpose flour over and cook, stirring constantly, until flour is pale golden, about ⏱️ 5 minutes.
. unsalted butter4 Tbsplarge onion, cut into ½" pieces1large or 3 medium carrots, peeled, halved lengthwise, thinly sliced1baby Yukon Gold potatoes, scrubbed, quartered, thinly sliced3
3
Add remaining 3 Tbsp. green curry paste and 1¾ cups water to pot; stir to combine. Bring mixture to a boil, reduce heat, and simmer, stirring constantly, until sauce is very thick and potatoes are nearly tender, 6–⏱️ 8 minutes. Stir in ½ cup heavy cream and bring to a simmer; remove from heat.
. green curry paste (preferably Maesri), divided4 Tbsp
4
Transfer reserved chicken to a cutting board and cut into ½" pieces. Add to filling in pot along with 1 cup frozen green peas, 2 Tbsp. fresh lime juice, 1 Tbsp. fish sauce, and 1 tsp. sugar; stir to combine. Taste filling and season with salt if needed. Scrape into an 8x8" baking dish or a 9"-diameter deep glass pie dish; smooth surface.
frozen green peas1 cup. fresh lime juice2 Tbsp. fish sauce1 Tbsp. sugar1 tsp
5
If using a 14-oz. package of frozen puff pastry, cut dough in half and gently roll out 1 half on a lightly floured surface just to smooth any creases and make slightly larger than the baking dish; reserve remaining half for another use.
6
If using a 17.3-oz. package of frozen puff pastry, gently roll out 1 sheet on a lightly floured surface to smooth out any creases and make slightly larger than the baking dish.
7
Lightly brush puff pastry with cream, then punch out a 1"-diameter round from the center with a small cutter or bottle cap (or cut out with a paring knife). Drape pastry over baking dish, letting it hang a little over the edges (do not crimp). Trim, leaving about a ¼" overhang if needed.
8
Place baking dish on a rimmed baking sheet (to catch drips) and bake pot pie until puff pastry is golden brown and filling is bubbling around the edges, 25–⏱️ 30 minutes. Let cool ⏱️ 10 minutes before serving.
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