Name: Pumpkin Thai Curry Pot Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10
Cuisine: US
Ingredients: 1.5 tablespoons grapeseed oil; 4 (5 ounce) chicken thighs, diced; Salt and ground black pepper to taste; 0.25 cup diced onion; 3 tablespoons Thai red curry paste; 2 tablespoons minced garlic; 1 teaspoon harissa; 1 teaspoon onion salt; 1 teaspoon garlic powder; 1 teaspoon cornstarch, or as needed; 2 (14 ounce) cans coconut milk, divided; 3.5 cups peeled, cubed pumpkin; 1 cup green peas; 0.5 cup fresh green beans; 1 small fresh red chile pepper, finely chopped; 2 tablespoons dark brown sugar; 1 tablespoon lime juice; 1 tablespoon fish sauce; 1 pinch sea salt; 1 (10 ounce) can refrigerated biscuit dough; 1 large egg, beaten

Embark on a culinary adventure with this Pumpkin Thai Curry Pot Pie. A symphony of savory Thai spices and creamy pumpkin creates a comforting dish with an exotic twist. Tender chicken and crisp vegetables are nestled in a rich coconut curry, crowned with golden, flaky biscuits.

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C).

02

Step

Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.

03

Step

Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.

04

Step

Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.

05

Step

Bake in the preheated oven until biscuits are golden brown, about 20 minutes.

For an extra layer of flavor, try browning the chicken thighs before dicing them.
Adjust the amount of red chile pepper according to your spice preference. A pinch of cayenne pepper can also be added for extra heat.
If you don't have fresh pumpkin, canned pumpkin puree (not pumpkin pie filling) can be substituted. Use approximately 2 cups.
For a vegetarian option, replace the chicken with firm tofu or chickpeas.

Adrienne Jakubowski

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