Name: Green Curry Chicken Pot Pie
Total time: 1 hour 30 minutes
Yield: 4 servings
Ingredients: 1 lb. skinless, boneless chicken breasts (about 2 medium); 4 Tbsp. green curry paste (preferably Maesri), divided; 1 Tbsp. vegetable oil; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 4 Tbsp. unsalted butter; 1 large onion, cut into ½" pieces; 1 large or 3 medium carrots, peeled, halved lengthwise, thinly sliced; 3 baby Yukon Gold potatoes, scrubbed, quartered, thinly sliced; 4 garlic cloves, finely chopped; ⅓ cup all-purpose flour, plus more for surface; ½ cup heavy cream, plus more for brushing; 1 cup frozen green peas; 2 Tbsp. fresh lime juice; 1 Tbsp. fish sauce; 1 tsp. sugar; 1 sheet frozen puff pastry (one 14-oz. package or half of a 17.3-oz. package), thawed

Thai Curry Chicken Pot Pie in a rounded white bowl on a blue surface

Photograph by Isa Zapata, Prop Styling by Christina Allen, Food Styling by Thu Buser

This is for those of us who douse our chicken pot pie in hot sauce when no one is looking. A little heat from canned green curry paste and a generous splash of lime juice put a bright spin on this familiar comfort food. We highly recommend Maesri brand curry paste for its balanced heat and aromatic warmth. Don’t have green or just want to switch things up? Red or yellow curry paste are easy swaps. Cooking skinless, boneless chicken breasts from scratch, rather than tearing up a rotisserie chicken, is a small effort to make for the payoff: big chunks of juicy meat that feel substantial and satisfying.

What you’ll need

Green Curry Paste
$8 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Pastry Brush
$12 At Amazon
9"-Diameter Deep Pie Dish
$18 At Amazon
Dutch Oven
$100 At Amazon
8x8" Baking Dish
$23 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon

Recipe notes

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Recipe notes

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