THAI GREEN CHICKEN CURRY POT PIES

The ultimate comfort food. Pot pies are my favourite to make on a rainy day… and there have been quite a few of those lately. These Thai green chicken curry pot pies will warm your soul… creamy, slightly spicy, topped with buttery, flaky puff pastry. I don’t know about you but I am a huge puff pastry fan. Honestly, nothing compares, I use it for all my pies. The frozen sheets are SO convenient and take away the stress of making the pastry from scratch – which can be tricky.

So Queensland… A.K.A. the ‘sunshine state’… is currently going through a La Nina. Meaning it has been raining constantly. There was also a cyclone off the coast last week which meant even more rain and wind! All this miserable weather calls for one thing. Pies. There’s nothing more comforting than eating a delicious, creamy homemade pie while watching an afternoon storm roll in. Enter, these Thai green chicken curry pot pies.

They’re super easy and delicious too. We start by making the filling. It’s pretty easy, you basically just chuck everything in a big pot and simmer until the mixture becomes nice and thick and creamy. In terms of veggies I like green beans but you can really add whatever you like. When the mixture is nice and saucy, spoon it into your ramekins, top with puff pastry and pop in the oven. So easy! Don’t forget to brush the tops with a beaten egg to get the pastry golden and flaky.

More delicious homestyle dinners:

• Creamy Lemon Tortellini with Crispy Prosciutto
• Sun-dried Tomato Pesto Alla Vodka Pasta
• Baked Chicken Alfredo Stuffed Pasta Shells
• Chunky Steak and Red Wine Pies
• Herb-crusted Chicken with Creamy Lemon Orzo
• Creamy Vegan Tikka Masala

If you give these Thai green chicken curry pot pies a try, be sure to let me know how you go. I’d love to hear from you!

THAI GREEN CHICKEN CURRY POT PIES

Course: DinnerDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

Deliciously simple homemade chicken pies perfect for a rainy day.

Ingredients

• 2 chicken breasts diced into small cubes

• 1/2 yellow onion finely diced

• 2 cloves garlic minced

• 1 tsp ginger minced

• 1 tbsp Thai green curry paste

• 1 cup (250ml) coconut cream

• 1 tbsp fish sauce

• juice of 1/2 a lime

• 1/2 cup green beans chopped

• 2 sheets frozen puff pastry

• 1 egg beaten

Directions

• In a large pot on medium heat start cooking the chicken in a splash of neutral oil. After a few minutes add the onion and let simmer until it turns transparent. Add the garlic, ginger and curry paste and let them fry off until your kitchen starts to smell amazing.
• Pour in the coconut cream, fish sauce and lime juice and bring to a gentle boil, then turn down to a simmer and add the green beans. Let simmer for about 10 minutes until everything starts to thicken.
• Meanwhile, take your puff pastry out of the freezer to let it defrost. Cut out four circles.
• Grease four ramekins with butter or oil and spoon an even amount of filling into each. Place the pastry on top and press down around the edges. Using a knife gently poke two holes in the top and brush over the beaten egg. Place in the oven for 10-15 minutes at 180 degrees celsius.