Pumpkin Thai Curry Pot Pie
Description
Full of fall-inspired, hearty flavor, this pumpkin Thai curry chicken pot pie provides a new twist on a comforting dish.
Ingredients
•
1 1/2 tablespoons grapeseed oil
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4 (5 ounce) chicken thighs, diced
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salt and ground black pepper to taste
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1/4 cup diced onion
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3 tablespoons Thai red curry paste
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2 tablespoons minced garlic
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1 teaspoon harissa
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1 teaspoon onion salt
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1 teaspoon garlic powder
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1 teaspoon cornstarch, or as needed
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2 (14 ounce) cans coconut milk, divided
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3 1/2 cups peeled, cubed pumpkin
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1 cup green peas
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1/2 cup fresh green beans
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1 small fresh red chile pepper, finely chopped
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2 tablespoons dark brown sugar
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1 tablespoon lime juice
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1 tablespoon fish sauce
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1 pinch sea salt
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1 (10 ounce) can refrigerated biscuit dough
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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.