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Green Curry Chicken Pot Pie

I love chicken pot pies and I love the taste of green curry so I thought I would put the two together and came up with this recipe.  I used leftover rotisserie chicken for this recipe, but you can use fresh chicken...just cook it longer.  I keep it simple using a store-bought can make your own or even use puff pastry but this method is tastes really good and is simple to make.  I added a local element by using some patis and Hawaiian chili pepper water 

Posted By: S. Kairod
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Prep Time: 15 | Cook Time: 60 | Ready In: 75
Ingredients: Print   Add to cart
US Metric
  • 2 tablespoons oil
  • 2 cloves minced garlic
  • 2 tablespoons Thai green curry paste
  • 1 can coconut milk, divided
  • 1 pound leftover rotisserie chicken cut into chunks or shredded
  • 3 tablespoons fish sauce
  • 3 tablespoons light brown sugar
  • 1 tablespoons aloha Aloha shoyu soy sauce
  • 1 cup eggplant
  • 1 cup chopped onion
  • 1 small can sliced bamboo shoots, drained
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 4 tablespoons park's Hawaiian chili pepper water
  • 10 leaves fresh basil, or more to taste
  • 1 store-bought double crust pie crust

Cooking Process:

Heat oil in large saucepan on medium high heat and add curry paste to hot oil. Add green curry paste to hot oil and cook for about 1 minute to release flavors.  Add finely minced garlic to mixture and cook another 1-2 minutes.  Add half of the coconut milk and continue cooking and stirring until curry paste is incorporated into coconut milk. If you are using raw chicken, add it to mixture and cook for 5 minutes.  If using leftover chicken that is already cooked, do not add it yet as it will be overcooked.  Add the remaining coconut milk, fish sauce, sugar, and soy sauce. Simmer for 30 minutes, add remaining ingredients and simmer for another 30 minutes.  If using leftover rotisserie chicken, add it in now and season to taste with salt if necessary and adjust sweetness if necessary to your preference.

Preheat oven to 375 degrees. Put pie crust on cookie sheet and bake for about 5 minutes. Remove from oven and fill crust with curry leaving about 1/2" off the top to prevent overflowing.  Carefully place top dough crust over pie and seal the edges with a pleat.  Cut 2-3 slits on top of pie crust and bake for about 30- 45 minutes until golden brown.  If the edges are getting too brown, you can wrap edges with foil.  15 minutes before pie is done, you can optionally brush with butter or egg wash.  Remove pie from oven when it is golden brown, allow to rest and serve while still warm.