With my Friday meeting cancelled, I was excited to find myself with a free day. California finally got hit with some much needed rain, so it was a perfect setting for a new Supper For One recipe at home. In the middle of yoga class that morning, Daniel whispered to me, “We need to make Chicken Curry Pot Pie.” He comes up with the best foodie ideas at the most random times!
We’ve been on a curry kick lately so it was the perfect fusion between the classic Chicken Pot Pie with an Asian twist. It was a quick and easy recipe so we hope you enjoy it. We did learn one important thing during this recipe adventure–unless you like the feeling of having all your tastebuds burned off, one Thai Chile Pepper is enough!
(2 Servings – Should Fill About Two Ramekins)
1 Small Potato Cut in Cubes
1 Green Thai Chile Pepper (We also would recommend not adding a Pepper if you can’t stand too much heat. You can always add some Thai Chile Paste at the end if you want it a little more spicy)
1/4 Teaspoon fish Sauce
1/2 Yellow Onion, Chopped
1 Teaspoon Olive Oil
1 1/2 Tablespoon Thai Yellow Curry Paste
5-6 Ounces of Skinless, Boneless Chicken Breast (Cut these into small, bite-size pieces)
1/3 Cup of Chicken Stock
14 ounces of Coconut Milk
1/2 Green Pepper
1 Box of Pie Crust Dough (You can also use puff pastry)
1. Heat oil in the skillet over medium-high heat. Add in Curry Paste until it’s smooth.
2. Add in Chicken and coat each piece with the Curry.
3. Pour in Coconut Milk into skillet and stir until the curry paste is dissolved and bubbles. This should take about 3-4 minutes.
4. Add in Chicken Stock, Potatoes, Chile Pepper, Onion, Peppers and Carrots.
5. Bring to a boil and then reduce the heat to low. Simmer until the Potatoes are fully cooked and tender (Around 20-25 minutes). Remove from Heat
6. Stir in fish sauce
7. Line your Ramekins with Pie Crust and Fill it with your Chicken Curry.
8. Cover with remaining Pie Crust and cut slits on the top.
9: Bake at 400 Degree for about 20-25 minutes until pie crust is brown.