Pumpkin Thai Curry Pot Pie

Full of fall-inspired, hearty flavor, this pumpkin Thai curry chicken pot pie provides a new twist on a comforting dish.

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
10
Yield:
1 pot pie

Ingredients

  • 1 ½ tablespoons grapeseed oil

  • 4 (5 ounce) chicken thighs, diced

  • salt and ground black pepper to taste

  • ¼ cup diced onion

  • 3 tablespoons Thai red curry paste

  • 2 tablespoons minced garlic

  • 1 teaspoon harissa

  • 1 teaspoon onion salt

  • 1 teaspoon garlic powder

  • 1 teaspoon cornstarch, or as needed

  • 2 (14 ounce) cans coconut milk, divided

  • 3 ½ cups peeled, cubed pumpkin

  • 1 cup green peas

  • ½ cup fresh green beans

  • 1 small fresh red chile pepper, finely chopped

  • 2 tablespoons dark brown sugar

  • 1 tablespoon lime juice

  • 1 tablespoon fish sauce

  • 1 pinch sea salt

  • 1 (10 ounce) can refrigerated biscuit dough

  • 1 large egg, beaten

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.

  3. Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.

  4. Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.

  5. Bake in the preheated oven until biscuits are golden brown, about 20 minutes.

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Cook's Notes:

You can use butternut squash instead of pumpkin, any onion you like, maple syrup instead of brown sugar, and a serrano chile instead of a red chile. I used cornbread biscuits for this.

If you prefer the both to be thinner and less creamy, use 1 can of coconut milk and 1 cup of chicken broth, but you'll regret it.

Pot pie traditionally has peas, carrots, corn, and green beans but you can use whatever vegetables speak to your spirit.

If you're camping, you'll want to fry your biscuits in a frying pan over low heat and wait until they brown on both sides. I like to cover them and allow them to steam so they cook through. Add them to your curry and cover for another 5 minutes and your biscuits should be made through.

Nutrition Facts (per serving)

391 Calories
27g Fat
24g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 391
% Daily Value *
Total Fat 27g 35%
Saturated Fat 17g 87%
Cholesterol 54mg 18%
Sodium 760mg 33%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 8%
Total Sugars 7g
Protein 15g
Vitamin C 12mg 60%
Calcium 55mg 4%
Iron 5mg 27%
Potassium 513mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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