Two of my favorite comfort foods combined into one irresistible dish— traditional pot pie meets chicken coconut curry.
I have rarely been as excited about any dish as I was about this coconut curry chicken pot pie as I pulled it from the oven. The lattice crust was golden brown, the filling was bubbling through the cracks, and the smell… oh, the smell!
It was incredible. Comfort food to the millionth degree on a cold winter day.
I’ve been craving chicken pot pie all winter and one day it just clicked that I should curry it up a little. And since I can’t resist adding coconut milk to all of my curry dishes, it’s in here too.
While I was preparing the pie crust I had one final stroke of genius, and made it with coconut milk to tie everything together. The end result is possibly the best pie crust I’ve ever baked— rich and buttery, and the perfect compliment to the savory filling.
I’m a fan of pie, no doubt about that, and I hate to pick favorites. So I’ll just say that this one disappeared in record time.
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