Massaman Curry Chicken Pot Pie

I’ve never made a pot pie before, but I’ve been wanting to for quite a while. Not to make it too easy on myself, I decided to make up my own recipe for the filling. So this recipe was two experiments in one.

Pastry

I used the all-butter Pâte Brisée recipe from this site. I cut the butter into about 1/4″ cubes – much smaller chunks than shown in the recipe, and probably more work than was necessary. I stored the butter chunks in the freezer while I was preparing everything else. The dough came together quickly in the food processor, though at the time I was worried that I’d added a bit too much water. In the end, it turned out very buttery, crisp, and flaky.

Filling

• about 2 cups each of carrots and potatoes, 1/2 inch dice
• about 1 cup of frozen peas
• 3 boneless, skinless chicken thighs, cut into small chunks
• 14 ounce can of coconut milk
• 4 ounce can of massaman curry paste

I cooked the curry paste in half the coconut milk for about 5 minutes, then added the chicken and the rest of the coconut milk. After cooking for a couple more minutes I added the carrots and potatoes and cooked until the vegetables were tender. I then added the frozen peas and continued to cook until they were hot.