Creamy Coconut Curry Chicken Pie – Comfort Food At Its Finest!

I’m a huge fan of comfort food, and this Coconut Curry Chicken Pot Pie is definitely one of my favorites! I remember the first time I made it, the aroma of the spices and coconut milk wafted throughout my kitchen and I couldn’t help but start salivating. The creamy, flavorful filling, encased in a golden crust, was the perfect combination of savory and sweet. I couldn’t believe how easy it was to make and how delicious it tasted.

Coconut Curry Chicken Pot Pie Recipe

Prep Time

30 mins

Cook Time

65 mins

Additional Time

15 mins

Total Time

110 mins

Servings

8 servings

Coconut Curry Chicken Pot Pie

Ingredients

  • 1 (14.1 ounce) package double-crust pie pastry, thawed
  • 2 cups chicken broth
  • ½ pound cubed boneless, skinless chicken breast
  • ⅓ cup butter
  • 3 small potatoes, peeled and diced
  • 1 medium onion, diced
  • ⅓ cup all-purpose flour
  • 1 ½ tablespoons packed brown sugar
  • 1 tablespoon curry powder
  • 1 pinch curry powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon chili powder
  • 1 (12 ounce) package frozen peas and carrots
  • 1 (13 ounce) can unsweetened coconut milk
  • cooking spray

Instructions

  • Preheat oven to 375°F (190°C).
  • Place one of the thawed double-crust pie pastry into a 9-inch pie plate.
  • In a large saucepan, bring chicken broth to a boil.
  • Add the cubed boneless, skinless chicken breast and simmer for 8-10 minutes.
  • Remove chicken from the saucepan and set aside.
  • In the same saucepan, melt the butter over medium heat.
  • Add potatoes and onion and cook until tender, about 5 minutes.
  • Sprinkle the flour, brown sugar, curry powder, salt, pepper, and chili powder over the vegetables and stir to combine.
  • Slowly add the chicken broth and stir until the mixture is thick and bubbling.
  • Add the cooked chicken, peas, and carrots and stir until combined.
  • Add the coconut milk and stir until combined.
  • Pour the filling into the prepared pie plate.
  • Place the other thawed double-crust pie pastry on top of the filling.
  • Crimp the edges of the top and bottom crust together.
  • Cut several slits in the top of the pie to allow steam to escape.
  • Spray the top of the pie with cooking spray.
  • Bake for 45-50 minutes, or until the top is golden brown.
  • Allow to cool for 10 minutes before serving.

Nutrition Facts

  • Serving Size: 1/8 of pie
  • Calories: 295
  • Total Fat: 14.5g
  • Saturated Fat: 9.1g
  • Cholesterol: 42.4mg
  • Sodium: 471.9mg
  • Total Carbohydrates: 28.6g
  • Dietary Fiber: 3.5g
  • Protein: 12.5g

What are some creative ways to use coconut curry chicken pot pie?

Coconut Curry Chicken Pot Pie is a delicious and creative dish that can be enjoyed in various ways. This savory pie is made with a creamy coconut curry sauce, chicken, and vegetables, making it a delicious and nutritious meal. There are many creative ways to enjoy this dish, such as using it as a base for a taco filling, adding it to a stir-fry, or serving it over rice.

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If you’re looking for a delicious meal that’s easy to prepare, try making Coconut Curry Chicken Pot Pie. This easy-to-make dish is full of flavor and is sure to please everyone at the table. To make it even more flavorful, add some of your favorite herbs and spices, such as cumin, coriander, and turmeric.

Another great way to enjoy Coconut Curry Chicken Pot Pie is to turn it into a savory breakfast dish. Simply add some scrambled eggs and a little bit of cheese, and you have a delicious breakfast that will fuel you for the day ahead. You can also use the leftovers from your Coconut Curry Chicken Pot Pie to make a delicious breakfast sandwich or wrap.

For a creative twist on the classic pot pie, try making a Coconut Curry Chicken Pot Pie Shepherd’s Pie. Simply layer the Coconut Curry Chicken Pot Pie mixture over mashed potatoes and top with a cheese of your choice. This hearty dish is sure to satisfy even the most picky eaters.

Finally, if you’re looking for a quick and easy snack, try this delicious Coconut Curry Chicken Pot Pie dip. Simply add some cubed chicken, coconut curry sauce, and other seasonings of your choice to a bowl. Serve it warm with a side of crackers or chips for a tasty snack.

With all of these creative ways to enjoy Coconut Curry Chicken Pot Pie, you’re sure to find a new favorite way to enjoy this delicious dish. From tacos and stir-fries to breakfast dishes and snacks, this savory pie is sure to be a hit for any occasion.

What are the benefits of eating coconut curry chicken pot pie?

  • Gather the ingredients needed to make a Coconut Curry Chicken Pot Pie: chicken, potatoes, carrots, coconut milk, curry powder, butter, flour, and a prepared pie crust or dough.
  • Preheat the oven to 375°F.
  • Heat a large skillet over medium heat and melt 1 tablespoon of butter.
  • Add the chicken, potatoes, and carrots and cook until the chicken is cooked through and the vegetables are tender (about 10 minutes).
  • Add the coconut milk and curry powder and stir to combine. Simmer for 5 minutes.
  • In a separate bowl, mix together the butter and flour to form a thick paste.
  • Add this paste to the skillet, stirring constantly, until the sauce thickens.
  • Transfer the mixture to a 9-inch pie dish.
  • Place the prepared pie crust or dough over the top of the pie dish and cut several slits in the crust to allow steam to escape.
  • 0. Bake in preheated oven for 25-30 minutes or until pie crust is golden and filling is bubbly.
  • Allow to cool before serving.
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Benefits of eating Coconut Curry Chicken Pot Pie:

  • It is a delicious and flavorful meal that can be enjoyed by the whole family.
  • It is a great source of lean protein, vitamins, and minerals.
  • It is a great way to use up leftover vegetables and chicken.
  • It is easy to make and can be frozen for future meals.
  • It is a healthier option than traditional chicken pot pie.

What are the nutritional benefits of coconut curry chicken pot pie?

  • Gather the ingredients for Coconut Curry Chicken Pot Pie. You will need boneless, skinless chicken breasts, coconut milk, yellow onion, garlic, curry powder, potatoes, carrots, frozen peas, butter, flour, and refrigerated pie crusts.
  • Preheat your oven to 375 degrees F.
  • In a large pot, heat one tablespoon of butter over medium-high heat. Add the onion and garlic and cook for 3-4 minutes, stirring occasionally.
  • Add the chicken to the pot and cook for 5-7 minutes, stirring occasionally.
  • Once the chicken is cooked through, add the coconut milk, curry powder, potatoes, carrots, and frozen peas. Cook for an additional 10 minutes, stirring occasionally.
  • In a small pot, melt the remaining butter over medium heat. Add the flour and whisk until it forms a thick paste.
  • Add the paste to the chicken mixture and stir until combined.
  • Transfer the chicken mixture to a 9-inch pie plate. Cover the pie plate with one of the refrigerated pie crusts.
  • Bake in the preheated oven for 30-35 minutes until the crust is golden brown.
  • 0. Remove from the oven and let cool for 10 minutes before slicing and serving.

Nutritional Benefits:

The nutritional benefits of Coconut Curry Chicken Pot Pie include high levels of protein from the chicken and healthy fats from the coconut milk. The vegetables in the recipe also provide important vitamins and minerals. Additionally, the pie crust provides fiber.

What are some tips for preparing coconut curry chicken pot pie?

  • Preheat your oven to 375 degrees Fahrenheit.
  • Gather your ingredients for the pot pie. You will need cooked chicken, potatoes, carrots, onions, garlic, coconut milk, curry powder, butter, flour, salt, and black pepper.
  • Begin by melting the butter in a large saucepan over medium heat.
  • Add the onions and garlic and sauté until they are soft.
  • Add the curry powder and stir until the mixture is fragrant.
  • Add the potatoes, carrots, and chicken and cook for 3-4 minutes.
  • Add the coconut milk and bring the mixture to a simmer.
  • In a separate bowl, mix together the flour, salt, and pepper to form a thick paste.
  • Slowly add the paste to the simmering curry and stir until the mixture has thickened.
  • 0. Grease a 9-inch pie dish and pour the curry mixture into it.
  • Cut the butter into small cubes and sprinkle it over the top of the pie.
  • Place the pie dish in the preheated oven for 25-30 minutes, or until the top is golden brown.
  • Remove from the oven and let cool for 10 minutes before serving.
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What dishes pair well with coconut curry chicken pot pie?

If you’re looking for the perfect dish to pair with Coconut Curry Chicken Pot Pie, then look no further! Coconut Curry Chicken Pot Pie is a savory dish that is both flavorful and comforting. This dish pairs well with a variety of side dishes to bring out the unique flavors of the pie. Here are some ideas for what to serve alongside this delicious dish!

Rice:

Rice is a classic side dish for Coconut Curry Chicken Pot Pie. Choose either a white or brown rice, and add a few drops of coconut milk for an extra layer of creamy flavor.

Vegetables:

A variety of vegetables can be added to the side of Coconut Curry Chicken Pot Pie. Consider roasted vegetables, such as carrots, celery, and onions. These vegetables will bring out the flavor of the pie. Or, try steamed broccoli or asparagus with a light drizzle of olive oil and lemon juice.

Salad:

A light salad is a great side for Coconut Curry Chicken Pot Pie. Choose a salad with a variety of crunchy vegetables, such as peppers, cucumbers, and carrots. Top off the salad with a light vinaigrette or creamy dressing for extra flavor.

Fruit:

Fruit is also a great way to complement the flavor of Coconut Curry Chicken Pot Pie. Choose a variety of seasonal fruits such as apples, oranges, or grapes to give the dish a sweet, juicy flavor.

These are just a few ideas for dishes that pair well with Coconut Curry Chicken Pot Pie. With a variety of flavors and textures, you can create the perfect meal that everyone will enjoy.

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