Thai chicken and coconut pot pies

By jennifer_1

Ingredients

• 2 tbsp (25 ml) vegetable oil
• 1 1/2 lb. (750 g) boneless, skinless chicken breasts and thighs, cut into 1"/2.5 cm chunks
• 2 tbsp (25 ml) Thai red curry paste
• 1 large onion, cut into chunks
• 1 lb. (500 g) potatoes, peeled and cut into chunks
• 1 lb. (500 g) butternut squash, peeled and cut into chunks
• 1 red pepper, halved, seeded and cut into chunks
• 1/2 lb. (250 g) cremini mushrooms, quartered
• 1 stalk lemon grass, cut into 2"/5 cm pieces and smashed
• 1 cup (250 ml) chicken stock
• 1 tbsp (15 ml) soy sauce
• 2 tbsp (25 ml) butter
• 2 tbsp (25 ml) all-purpose flour
• 1 cup (250 ml) coconut milk
• 3 tbsp (45 ml) fresh coriander, chopped
• 1 1/2 lb (750 g) commercial puff pastry
• 1 egg, beaten

Details

Servings 10

Preparation

Step 1

1. Heat oil in a large deep skillet or Dutch oven. Brown chicken (in 2 batches if necessary). Remove and reserve.
2. Discard all but a thin film of fat from pan. Add curry. Fry for 30 to 40 seconds. Add onion, potatoes, squash, red pepper, mushrooms and lemon grass. Cook for 1 minute. Add stock and soy sauce. Boil. Add chicken, reduce heat, cover and simmer until cooked, 15 to 20 minutes.
3. Remove chicken and vegetables from pot. Discard lemon grass. Strain and reserve liquid. Return pot to heat and add butter and flour. Cook 2 to 3 minutes until light brown. Add reserved liquid and coconut milk. Boil and cook a few minutes. Return chicken and vegetables to pot. Add coriander.
4. Place approximately 3/4 cup (175 ml) chicken mixture in 8 oz. (250 ml) individual ramekins or foil containers.
5. Roll out dough. Cut out 10 circles to fit top of containers (about 4"/10 cm). Place on top of each pie. Prick with a fork and brush with beaten egg. Place pies on baking sheets.
6. Bake in a preheated 400 F/200 C oven for 20 to 25 minutes until pastry is puffed and browned and filling is hot.