Best 2 Thai Curry Chicken Pie Recipes

Thai curry chicken pie is a delicious and easy-to-make dish that combines the flavors of Thai curry with the classic comfort of a chicken pot pie. The combination of chicken, vegetables, and creamy curry sauce wrapped in a flaky crust creates a hearty and satisfying meal. This versatile dish can be customized to your liking, making it a great option for a quick weeknight dinner or a special occasion meal. From choosing the right ingredients to assembling and baking the pie, this article will guide you through the steps of creating a perfect Thai curry chicken pie that will impress your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

CHICKEN POT PIE WITH A HINT OF THAI RED CURRY

Chicken Pot Pie with a Hint of Thai Red Curry image

A unique twist on the traditional chicken pot pie.

Provided by Daily Inspiration S

Categories Chicken

Time 1h35m

Number Of Ingredients 13

Ingredients

3 Tbsp unsalted butter
1 c carrots, chopped
1 c shallots, chopped
2 clove garlic, minced
2 Tbsp red curry paste (thai kitchen)
1 tsp kosher salt
3 Tbsp flour
2 c chicken broth
2 c rotisserie chicken, chopped (white meat preferred)
3/4 c frozen peas, thawed
2 Tbsp heavy cream
1 pkg refrigerated piecrusts, divided
1 large egg, lightly beaten

Steps:

1. In a medium skillet, melt butter and then add carrots and shallots. Cook until tender, stirring occasionally.
2. Add garlic, curry paste, and salt to the veggies - cook approx. 2 minutes to bring out the flavor. Stir in the flour and coat the veggie mixture well - cook 1 minute and then add the chicken broth. Bring to a boil, stirring constantly until thickened approx. 2 minutes.
3. Stir in the chicken, peas and cream. Remove from heat and let cool completely.
4. Unroll the pie crust and fit it in a 9 inch pie plate. Spoon chicken mixture into the pie plate. Cut remaining pie crust in half. Cut first half into three 1 1/2 inch wide strips. Cut second half into seven 1/2 inch strips. Arrange strips vertically over the filling and then weave the 1/2 inch strips through the vertical strips in a lattice pattern. Press the ends of strips to edge of the bottom piecrust to seal them. Brush strips and rim of pie with egg mixture.
5. Place pie plate on a baking sheet and bake at 350 to 375 degrees F until crust is browned and mixture is bubbly - approx. 1 hour. Let the pie rest for approximately 20 minutes - then serve.

THAI CURRY CHICKEN PIE

Thai Curry Chicken Pie image

Make and share this Thai Curry Chicken Pie recipe from Food.com.

Provided by Jewelies

Categories Savory Pies

Time 50m

Yield 4 pies

Number Of Ingredients 14

Ingredients

1 tablespoon plain flour
salt and pepper
800 g chicken breasts, cut into 2 cm cubes
2 tablespoons canola oil
6 green onions, finely sliced
150 g button mushrooms, sliced
4 tablespoons thai green curry paste
400 ml coconut cream
2 kaffir lime leaves
1/2 cup frozen peas
1 lime, grated and juice of
2 tablespoons fresh coriander, chopped
2 sheets puff pastry, thawed
1 egg, beaten

Steps:

Season flour with salt and pepper.
Toss chicken in flour then shake off excess.
Heat oil in large skillet on high and cook chicken in batches for 5-6 minutes or until golden brown on all sides.
Add the green onion and mushrooms, cook for 1 minute.
Add the curry paste and cook, stirring for 1 minute.
Add coconut cream, kaffir lime leaves, peas, lime juice and rind, reduce heat to low and simmer for 5 minutes.
Remove lime leaves and stir in coriander.
Allow to cool.
Preheat oven to 200C (400F).
Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet.
Place one of the pie dishes upside down on the pastry sheet and cut out 4 circles, 1cm larger than the rim of the dish or bowl.
Divide curry mixture between the pie dishes.
Press a pastry strip around each rim and brush with water.
Carefully lift pastry lids over top and press firmly around edges to seal well, trim edges with a sharp knife.
Brush pie tops with beaten egg.
Bake for 20 minutes or until puffed and golden.

Tips:

To save time, use a pre-made pie crust. If you're making your own, be sure to chill it for at least 30 minutes before baking.
Don't overcook the chicken. Cook it until it's just cooked through, or it will become tough.
Use a good quality curry paste. This will make a big difference in the flavor of the pie.
If you don't have coconut milk, you can use regular milk or cream. However, coconut milk will give the pie a more authentic Thai flavor.
Serve the pie with a side of rice or noodles.

Conclusion:

This Thai Curry Chicken Pie is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover chicken. The pie is packed with flavor, thanks to the curry paste, coconut milk, and vegetables. The chicken is tender and juicy, and the crust is flaky and golden brown. Serve this pie with a side of rice or noodles, and you'll have a meal that the whole family will enjoy.

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