Thai Chicken Pot Pie

Comfort Food Classic with an Unexpected Twist

Makes one 9 inch pie

Ingredients For the Crust:
2 ½ C All-Purpose Flour
1 t Salt
½ C Unsalted Butter, cold and cubed
½ C Cold Coconut Milk
1 Egg and 1 T Water, for egg wash

Directions:
To make the crust, in a food processor, pulse the flour and salt. Add the cubed cold butter and pulse 3-4 times to break up into smaller chunks. With the food processor, running, add the cold coconut milk and continue to process until mixture thickens and starts to come together but is still crumbly.

Dump the dough onto a clean surface and gather into a ball. Cut in half and shape each half into a disk. Wrap in plastic wrap and chill for 2 hours.
Ingredients For the Filling:
3 T Unsalted Butter
1 ½ lb Chicken Breast, cubed
1 t Salt
½ t Pepper
1 C Onion, chopped
2 cloves Garlic, minced
2 T Tomato Paste
1 T Curry Powder
1 T All-Purpose Flour
1 15-oz. can Unsweetened Coconut Milk
1 C Chicken Stock
2 C Cubed Potatoes
1 C Carrots, sliced
1 C Peas, frozen
2 T fresh Cilantro, chopped

Directions:
To make the filling, add 2 tablespoons of butter to a large skillet over medium heat. Season the cubed chicken with salt and pepper and add it to the skillet. Cook until edges are golden brown. Turn and cook for an additional 2 minutes. Remove from pan and set aside. Place remaining 1 tablespoon butter in the skillet. Add the onions and cook until softened. Add the garlic and cook for 1 minute more. Stir in the tomato paste, curry powder and flour. Add the coconut milk while whisking constantly. Add the chicken stock. Cook until thickened, about 7-10 minutes. Add the cooked chicken, potatoes, and carrots. Stir in the peas and cilantro, and add additional salt and pepper to taste. Remove from heat to let cool slightly while you prepare the crust.

To assemble, preheat the oven to 400 degrees. On a floured surface, roll out one of the disks to a 13 inch circle. Transfer dough to a 9 inch pie dish. Roll out the second disk of dough into a large circle. Pour the filling into the bottom crust and top with the circle of crust. Trim edges of crust to 1 inch, pinch together and tuck into pie dish.

Brush with egg wash and cut vents into the top. Bake until crust is golden, about 45 minutes. If crust browns too quickly, cover with tin foil.