1. Preheat oven to 425.
2. Melt oil in a large saucepan over medium-high heat. Add carrots and celery and cook until lightly softened, about 3 minutes. Add garlic and cook for 1 minute longer.
3. Add coconut milk, chicken broth, curry paste, tamari, fish sauce, sugar, lime juice, cilantro, basil, ginger and cornstarch and bring to a boil. Reduce to a simmer and cook until thickened. Add chicken and peas and remove from heat. Season with salt and pepper, to taste.
4. Pour the chicken mixture into a pie plate and top with crust; seal the edges. Cut 4 slits in the center of the crust and brush with egg wash; bake for 25 minutes.
5. Let the pot pie rest for at least 10 minutes, then scoop into serving bowls.
Thai Chicken Pot Pie
Serves 6
All you need:
2 teaspoons coconut oil
2 carrots, peeled and sliced
2 celery stalks, sliced
3 peeled garlic cloves, minced
1 (13.5 oz.) can full-fat coconut milk
1/2 cup chicken broth
2 tablespoons red curry paste
1 tablespoon tamari
1 teaspoon fish sauce
1 teaspoon coconut sugar (or brown sugar)
Juice of 1 lime
2 tablespoons chopped cilantro
5 fresh basil leaves, chopped
1 (2-inch) piece fresh ginger, peeled and grated
1 tablespoon cornstarch
2 cups shredded chicken
1/2 cup frozen peas
Salt and pepper, to taste
1 prepared pie crust
Egg wash (1 egg + 1 tablespoon water)
All you do:
1. Preheat oven to 425.
2. Melt oil in a large saucepan over medium-high heat. Add carrots and celery and cook until lightly softened, about 3 minutes. Add garlic and cook for 1 minute longer.
3. Add coconut milk, chicken broth, curry paste, tamari, fish sauce, sugar, lime juice, cilantro, basil, ginger and cornstarch and bring to a boil. Reduce to a simmer and cook until thickened. Add chicken and peas and remove from heat. Season with salt and pepper, to taste.
4. Pour the chicken mixture into a pie plate and top with crust; seal the edges. Cut 4 slits in the center of the crust and brush with egg wash; bake for 25 minutes.
5. Let the pot pie rest for at least 10 minutes, then scoop into serving bowls.