Welcome to the world of culinary fusion! In this article, we embark on a tantalizing journey to discover the perfect recipe for a unique and flavorful dish: chicken pot pie with a hint of Thai red curry. This delectable fusion combines the classic comfort of chicken pot pie with the vibrant, aromatic flavors of Thai red curry, promising an explosion of taste in every bite. Get ready to experience a delightful symphony of flavors as we delve into the world of this extraordinary dish.
Let's cook with our recipes!
CURRY POT PIE WITH THAI GREEN CURRY CHICKEN
An Asian-inspired twist on the old American standard.
Provided by Phinneas Stone
Categories World Cuisine Recipes Asian
Time 2h25m
Yield 8
Number Of Ingredients 16
Steps:
- Place curry paste in a large saucepan and heat over medium-high heat. Break the paste apart using a wooden spoon and add about 1/4 of the coconut milk to the paste; cook and whisk until heated through and smooth, 2 to 4 minutes.
- Stir chicken into coconut milk mixture and simmer for about 3 minutes; add the remaining coconut milk, fish sauce, brown sugar, and soy sauce and stir well. Turn heat to medium-low and simmer until chicken is no longer pink in the center and sauce is slightly thickened, about 30 minutes. Remove saucepan from heat and cool curry sauce slightly.
- Mix eggplant, long beans, onion, bok choy, bamboo shoots, water chestnuts, garlic cloves, Thai dragon chile peppers, and basil to curry sauce. Return saucepan to burner and bring to a boil; reduce heat and simmer until vegetables are tender, about 30 minutes more.
- Preheat oven to 375 degrees F (190 degrees C). Line a 2-quart, 8 1/2-inch baking dish with 1 pie crust.
- Carefully transfer curry to the crust-lined baking dish until dish is filled to 1/2 inch from top. Moisten the exposed pie crust with water and lay the second pie crust over the filling, folding excess dough in a pleat-like formation. Press the 2 crusts together to form a seal. Cut a few slits into the top of the crust for ventilation.
- Bake in the preheated oven for 15 minutes. Wrap the sealed edges of crust in aluminum foil and continue baking until top crust is golden, 30 to 45 minutes more. Cool pot pie slightly before serving.
Nutrition Facts : Calories 430.7 calories, Carbohydrate 40 g, Cholesterol 32.3 mg, Fat 22.2 g, Fiber 4.4 g, Protein 17.8 g, SaturatedFat 7.1 g, Sodium 1008.5 mg, Sugar 8.1 g
CURRY CHICKEN POT PIE
Provided by Alton Brown
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
- In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
COCONUT CURRY CHICKEN PIE
Baked to golden perfection, this crispy pie is filled with a mouthwatering curry chicken inspired by the flavors of India. Top with lightly charred cauliflower for a complete meal with added crunch.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F and line a baking sheet with foil. Heat 2 tablespoons coconut cream in a large nonstick skillet over medium-high heat. Add the shallot and curry powder and cook, stirring occasionally, until tender, about 3 minutes. Stir in the chicken and all but 2 teaspoons of the remaining coconut cream and cook until saucy, about 2 minutes. Remove from the heat and stir in the peas; season with salt and pepper.
- Unroll the pie dough on the prepared baking sheet. Spoon the chicken mixture onto the dough, leaving about a 1-inch border (reserve the skillet). Fold in the edges, pleating as needed. Brush the dough with the reserved coconut cream. Bake until the pastry is browned and the filling is bubbling, 20 to 25 minutes.
- Meanwhile, chop the cauliflower florets and slice the stems. Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the cauliflower and season with salt and pepper. Cook, undisturbed, until lightly charred, 4 to 5 minutes. Stir and continue cooking until crisp-tender, about 3 minutes. Remove from the heat and stir in the cilantro. Add the lemon juice to taste; season with salt and pepper.
- Cut the pie into wedges and serve with the cauliflower. Top with more cilantro.
Nutrition Facts : Calories 500, Fat 32 grams, SaturatedFat 15 grams, Cholesterol 62 milligrams, Sodium 577 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 23 grams, Sugar 4 grams
CURRIED CHICKEN POTPIE
The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 15
Steps:
- Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
- Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and cauliflower and cook until softened, 8 minutes. Add garlic and curry powder and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in green beans. Season with salt and pepper, then stir in chicken. Pour filling into a 2-quart baking dish.
- On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 520 g, Fat 28 g, Fiber 4 g, Protein 31 g, SaturatedFat 17 g
THAI RED CURRY WITH CHICKEN
You don't need too many special ingredients on hand to make this delicious Thai red curry meal!
Provided by Jordan VanDijk
Categories Main Dish Recipes Curries Chicken
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Keep warm until ready to use.
- Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chicken, 1/2 of the garlic, salt, and pepper. Cook and stir until chicken is browned and the juices run clear, 8 to 10 minutes. Remove chicken to a plate.
- Add remaining oil to the same pan. Saute remaining garlic and ginger until fragrant, about 1 minute. Stir in chile paste. Add coconut milk and stir until blended. Simmer for 5 minutes.
- Add chicken broth, lemongrass, lime leaves, lime juice, and fish sauce. Simmer, uncovered, for 10 minutes.
- Add chicken and broccoli, and simmer gently for 10 more minutes. Taste and season as necessary. Serve over warm rice.
Nutrition Facts : Calories 596.9 calories, Carbohydrate 51.9 g, Cholesterol 66.1 mg, Fat 31.7 g, Fiber 3.1 g, Protein 30.5 g, SaturatedFat 21 g, Sodium 532.2 mg, Sugar 2.8 g
INSTANT POT® RED THAI CURRY CHICKEN
Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. Enjoy hot with jasmine rice. If you like, add Thai basil leaves.
Provided by Jessica DiPonziano
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 20.4 g, Cholesterol 77.5 mg, Fat 22 g, Fiber 1.6 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 597 mg, Sugar 6.5 g
CHICKEN POT PIE
This recipe is from a casserole episode of Good Eats. I love the idea of using frozen puff pastry rounds on top instead of going to the trouble of making a bottom and top crust. The curry powder in the roux gives it a really unique flavor.
Provided by dividend
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees, and take the pastry out of the freezer to thaw slightly.
- Heat a sauté pan over medium heat with a little oil and sweat the celery and onion with a little salt.
- While that is softening, toss the veg medley with some canola oil, spread on a baking sheet, and roast in the oven.
- Push the celery and onion off to the side of the pan and add the butter, flour, and curry powder. Stir together until smooth and cook for 2 minutes.
- Heat the broth and milk in the microwave until close to boiling. Pour into the pan and bring to a boil (about 1 minute).
- Add the veggies and the chicken to the pan and stir.
- Move the mixture to a casserole dish, packing the mixture down to eliminate air bubbles.
- Open the puff pastry sheet, and seal the seams from the folds by pressing with your fingers, then roll out the sheet with a rolling pin.
- Using a fork, poke holes all over the dough, and then cut out rounds w/ a biscuit cutter (press straight down through the dough before turning the cutter). Space the rounds about 1 inch inches apart on the top of the casserole.
- Bake uncovered for 45 minutes.
Nutrition Facts : Calories 433.5, Fat 24.1, SaturatedFat 7.9, Cholesterol 48, Sodium 414.6, Carbohydrate 35.1, Fiber 4.4, Sugar 1.5, Protein 19.9
IMPOSSIBLY EASY MINI THAI CHICKEN PIES
Add something cheesy to your family's Asian dinner tonight! Serve this baked pie made using chicken, onions and Original Bisquick® mix - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add green onions, cilantro, red curry paste and lime juice, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
- In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer; serve with sliced green onions.
Nutrition Facts : Calories 330, Carbohydrate 13 g, Cholesterol 120 mg, Fat 2 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving (2 Mini Pies), Sodium 430 mg, Sugar 3 g, TransFat 1/2 g
CHICKEN CURRY POTPIE
Provided by Steven Stern
Categories dinner, main course
Time 1h30m
Yield 5 servings
Number Of Ingredients 14
Steps:
- Have ready five 24-ounce oval (or 7-inch round) gratin dishes.
- For the buttermilk biscuits: In a large bowl, whisk the flour, salt and baking powder to combine. Transfer 1 cup of the dry ingredients to a food processor, and sprinkle with the cubes of butter. Pulse 5 to 7 times until the butter pieces are pea-size. Transfer to the bowl with the remaining dry ingredients, and stir to distribute the butter evenly.
- Make several depressions in the flour mixture with your fingers; add the buttermilk a little at a time, mixing with your fingers, until it is all incorporated. Gently work the dough just until it comes together. Cover lightly, refrigerate 1 hour.
- For the chicken curry: Warm the oil in a 5-quart saucepan over medium-high heat, then add the chicken thighs, curry powder and lemon grass. Cook, stirring, until the thighs are seared on all sides and the curry powder is chestnut brown, 3 to 5 minutes. Add the onions and 1/2 cup fish sauce, and cook over medium heat, stirring and scraping the bottom of the pot, for 15 minutes.
- Add the carrots and enough water to cover. Bring to a boil, reduce heat, and simmer uncovered until the carrots are tender, about 20 minutes. Transfer the chicken to a plate and discard the lemongrass. Add the potatoes and coconut milk to the pan, and bring to a simmer. Pull meat from chicken thighs in bite-size pieces. Return the meat to the curry and continue to cook, uncovered, until potatoes are tender, about 20 more minutes. Taste sauce and, if needed (fish sauces vary in saltiness), season with up to 1/4 cup additional fish sauce.
- For assembly: Heat oven to 425 degrees. Divide the biscuit dough into five portions. On a lightly floured work surface, roll out each portion so it will cover the top of a gratin dish to within 1/2-inch of the edges. Distribute the chicken curry among the 5 dishes and top each with dough. Bake until the biscuits are golden, 15 to 20 minutes.
CURRY CHICKEN POT PIE
This recipe was taken from the Food Network and is delicious! If you're looking for something a little different than the average pot pie, this is the one for you. Super easy too if you use a pre-made pie crust.
Provided by NotAChefYet
Categories Savory Pies
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In small pan, saute onions with the butter, just until soft. Set aside.
- In seperate saucepan or pot, heat vegetables and chicken broth until boiling.
- Lower heat and add milk.
- In a small cup, mix a little bit of cold water and the flour until its dissolved (thus eliminating the lumps that may occur if you just dump the flour in the hot vegetables and broth) and mix with the heated broth.
- Add onions, curry, parsley, salt, pepper and chicken to the broth and let simmer until it thickens. Add more flour if needed.
- Once the sauce thickens to your liking, pour into pie pan and top with pre-made pie crust.
- Cut slits in top (and brush with butter if you want).
- Bake at 400 degrees until crust is nice and golden.
Tips:
- For a crispy, golden crust, brush the top of the pie with an egg wash before baking. - To save time, you can use pre-cooked chicken or rotisserie chicken. - Add some vegetables to the filling, such as diced carrots, celery, or peas. - For a spicier curry flavor, add more red curry paste to taste. - Serve the pot pie with a side salad or steamed rice. - Leftover pot pie can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.Conclusion
- This Chicken Pot Pie with a Hint of Thai Red Curry is a delicious and easy-to-make meal that is perfect for a weeknight dinner. - The creamy filling, flaky crust, and flavorful curry spices make this dish a surefire hit with the whole family. - So next time you're looking for a comforting and flavorful meal, give this recipe a try. You won't be disappointed!
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