This pumpkin Thai curry chicken pot pie offers a fresh take on a substantial dish and is packed with flavor that is inspired by the fall.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 1 pot pie |
Ingredients
- 1 ½ tablespoons grapeseed oil
- 4 (5 ounce) chicken thighs, diced
- salt and ground black pepper to taste
- ¼ cup diced onion
- 3 tablespoons Thai red curry paste
- 2 tablespoons minced garlic
- 1 teaspoon harissa
- 1 teaspoon onion salt
- 1 teaspoon garlic powder
- 1 teaspoon cornstarch, or as needed
- 2 (14 ounce) cans coconut milk, divided
- 3 ½ cups peeled, cubed pumpkin
- 1 cup green peas
- ½ cup fresh green beans
- 1 small fresh red chile pepper, finely chopped
- 2 tablespoons dark brown sugar
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 pinch sea salt
- 1 (10 ounce) can refrigerated biscuit dough
- 1 large egg, beaten
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.
- Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.
- Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.
- Bake in the preheated oven until biscuits are golden brown, about 20 minutes.
- You can use butternut squash instead of pumpkin, any onion you like, maple syrup instead of brown sugar, and a serrano chile instead of a red chile. I used cornbread biscuits for this.
- If you prefer the both to be thinner and less creamy, use 1 can of coconut milk and 1 cup of chicken broth, but you’ll regret it.
- Pot pie traditionally has peas, carrots, corn, and green beans but you can use whatever vegetables speak to your spirit.
- If you’re camping, you’ll want to fry your biscuits in a frying pan over low heat and wait until they brown on both sides. I like to cover them and allow them to steam so they cook through. Add them to your curry and cover for another 5 minutes and your biscuits should be made through.
Nutrition Facts
| Calories | 391 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 17 g |
| Sodium | 760 mg |
| Sugars | 7 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |