Pumpkin Thai Curry Pot Pie

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.

Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
391 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven until biscuits are golden brown, about 20 minutes.
Step 3
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.
Step 4
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.
Step 5
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.

Ingredients

  • 2 tablespoons dark brown sugar
  • 1 teaspoon garlic powder
  • 1 (10 ounce) can refrigerated biscuit dough
  • salt and ground black pepper to taste
  • 2 tablespoons minced garlic
  • 1 cup green peas
  • 1 teaspoon onion salt
  • 1 tablespoon lime juice
  • 1 large egg, beaten
  • 1 tablespoon fish sauce
  • 1 pinch sea salt
  • 1 teaspoon harissa
  • 1 teaspoon cornstarch, or as needed
  • 1 small fresh red chile pepper, finely chopped
  • 2 (14 ounce) cans coconut milk, divided
  • 4 (5 ounce) chicken thighs, diced
  • 3 tablespoons Thai red curry paste
  • 0.25 cup diced onion
  • 1.5 tablespoons grapeseed oil
  • 3.5 cups peeled, cubed pumpkin
  • 0.5 cup fresh green beans

Categories

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