Coconut Curry Chicken Pot Pie Recipe for Creamy, Flavorful Comfort

To make the crust:

• In a food processor, pulse the flour and salt to combine. Add the cold cubed butter and pulse a few times to break it into smaller pieces. With the processor running, add the cold coconut milk or water and process briefly until the mixture starts to bind but remains slightly crumbly, about 10 seconds.
• Turn the dough out onto a clean surface and gather into a ball. Divide in half and shape each portion into a disk. Wrap in plastic and chill for 2 hours. The dough will keep in the fridge up to 5 days or frozen up to 2 months.

To make the filling:

• Melt 2 tablespoons butter in a large skillet over medium heat. Season the cubed chicken with salt and pepper and add it to the skillet in a single layer—cook in batches if needed. Brown the chicken on the edges, about 5 minutes, then turn and cook 2 more minutes. Remove the chicken and set aside.
• Add the remaining tablespoon of butter to the skillet. Sauté the onions until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomato paste, curry powder, and flour. Slowly whisk in the coconut milk, then add the chicken stock. Cook, stirring frequently, until the mixture thickens, about 7–10 minutes.
• Return the cooked chicken to the skillet along with the potatoes and carrots. Cook until the vegetables begin to soften, about 5 minutes. Stir in the peas and cilantro, adjust seasoning with salt and pepper, then remove from heat and let cool slightly while you roll out the crust.

To assemble the pie:

• Preheat the oven to 400°F. On a floured surface, roll one dough disk into a roughly 13-inch circle and transfer it to a 9-inch pie dish for the bottom crust.
• Roll out the second disk into a large circle. Cut into strips for a lattice top or leave whole for a full crust. Spoon the filling into the bottom crust and top with the lattice or full crust. Trim any overhang to about 1 inch, pinch the edges and tuck them under.
• Brush the top with the egg wash and, if not using a lattice, cut vents in the crust. Bake until the crust is golden and the filling bubbles, 45–60 minutes. If the crust is browning too fast, tent with foil for the remaining bake time.
• Let the pie rest 15 minutes before serving. To reheat, warm the pie in a 350°F oven for about 30 minutes. Store leftovers in the refrigerator for up to 5 days.

NOTES

• If you use coconut milk in the crust, shake it well first. Coconut milk is thicker than water, so you may need up to an extra 1/4 cup—add a tablespoon at a time to avoid making the dough too wet.
• If you don’t have a food processor, you can make the dough in a large bowl with a pastry blender.