Thai Curry Chicken Pot Pie

This is where Thai curry meets chicken pot pie to create one of my most favorite comfort food. I always thought of the flavor combination of lemongrass, galangal and Kaffir lime – the building blocks of Thai cooking – as a concoction made in heaven. It’s simply perfect. When you add chicken to it and gently simmer it with coconut milk, Thai curry paste and chicken stock, and finish it up with fish sauce, Thai basil and lime juice to make the flavors sparkle, you end up with one of the most satisfying meal known to mankind. Or at least to me. You could stop right there and be happy, but it’s all about never being satisfied, isn’t it?

So we top it with a golden, buttery crown of puff pastry to make something so delicious that you’ll fall on your knees, look to the sky, and wonder what have you done for attracting so much goodness into your life. It’s okay. Take it all in. It’s all yours.

It’s always a bit of a surprise too to be presented with a dish topped with a dome of puff pastry. It’s only when you break the crust with a spoon that you’re hit with all the aromas mentioned above. It’s much cheaper than to book a trip to Bangkok but it brings almost as much surprise and excitement, at least for the length of a meal.

Since people have different tolerance for spicy food I like to make the Thai curry only moderately hot, and place a whole Thai bird chili under the pastry. It won’t make the dish anymore spicy but people who want more heat can just bite into it.. and cry.

  • Thai Curry Chicken Pot Pie

    • Serves 6
    • For the Thai Curry Chicken Pot Pie:
    • 2 tablespoons canola oil
    • 2 lbs chicken thigh meat or tenders, cut into cubes
    • 2 tablespoons red curry paste
    • 1 tablespoon green curry paste
    • salt and pepper
    • 2 tablespoons galangal or ginger, finely chopped
    • 2 stalks lemongrass, inside bottom part, very finely chopped
    • 3 shallots, chopped
    • 8 Kaffir lime leaves, split in half
    • 1 can (13.5 oz) unsweetened coconut milk
    • 1 1/2 cups chicken stock
    • 1 1/2 tablespoons fish sauce, or to taste
    • 1 tablespoon sugar
    • 3 small carrots, peeled and cut into small chunks
    • 1 large potato, peeled and cut into small chunks
    • 2 handfuls of green peas, blanched if fresh
    • 1 handful of Thai basil leaves
    • 1 lime, juiced
    • 1 1/2 tablespoon cornstarch
    • 6 Thai bird chili (optional)
    • 1 sheet puff pastry
    • 2 egg yolks mixed with 1 tablespoon milk
    • For the Thai Chicken Pot Pie:
    • Heat the oil in a large pan and cook the chicken, season lightly with salt and pepper. Add the two curry pastes and cook for a minute more. Add the chopped galangal or ginger, the lemongrass, the shallots and cook for two minutes more.
    • Add the coconut milk and the Kaffir lime leaves and bring to a gentle simmer. Add the chicken stock, fish sauce, sugar and bring to a gentle simmer. Adjust seasoning. With a slotted spoon remove the chicken pieces to a plate to not overcook them.
    • Add the carrots and potatoes to the curry broth and cook until tender, about 8 to 10 minutes. Meanwhile dilute the cornstarch in 3 tablespoons of water and mix to make a paste. Add to the simmering liquid and bring back to a simmer until the liquid thickens. Turn off the heat. Add the Thai basil leaves, the lime juice, and the peas and let it cool. Return the chicken pieces to the curry.
    • Preheat oven to 350’F. Place the curry chicken pot pie mixture into a large casserole or 6 individual ones. Place the Thai bird chilis on top if using. Brush the rim and edge of the dish with egg yolk. Roll out the puff pastry on a floured surface and cut out rounds about 1/2 inch larger than the diameter of the casserole(s). Place the puff pastry round(s) on top of the casserole(s) pressing with your finger against the edge to seal it. Make a decorative pattern with the back of the knife on the pastry while being careful not to pierce it and brush with the egg yolk mixture.
    • Bake the Thai chicken pot pie for 25 minutes or until the pastry is golden brown. Serve immediately with steamed jasmine rice on the side.
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  • Tasteslikehome

    I have a huge grin on my face :) Awesome stuff.

  • Renee

    That looks beautiful, zen chef, as usual. You’ll be the death of my diet yet. Good thing I already ate my lunch today hehe or I would be eating that!

  • Yesim Caglar

    looks awesome!!l

  • Jessica | Oh Cake

    This sounds incredible – warm and spicy and perfect for winter. 

  • Haumea

    Beautiful Stephane!!!!!  Thai Curry always hits the spot!

  • Valeria Necchio

    wow, it really looks the best combination between Brit and Thai confort food. My husband will die for this. Saved for a romantic dinner…:)

  • USB 3G

    Well, good news for me,

  • My Man’s Belly

    That is one damn fine looking pot pie!!!!!!  Saw it on a photo site and had to leave you a comment.

  • shirley@kokken69

    Now, why didn’t I think of that! This is a brilliant way of fusing east with west… (here, I have only seen western soups served with the pastry top) …. I can replace this with the curry chicken and top with the puff pastry… ah…mouthwatering!

  • Lori Lynn

    Your photography slays me.
    I adore this recipe, and your casseroles.
    I have a kaffir lime tree, it is a dwarf, and no longer bears fruits for some reason, but I do get enough leaves all year. Looking forward to making your dish Zen.

  • Russell at Chasing Delicious

    Yum! What a recipe. I am definitely going to have to give this a try soon. 

  • Anonymous

    Then I’ve done my job. Thanks! :) 

  • Anonymous

    Lucky guy!

  • Anonymous

    Thanks Debbie!

  • Anonymous

    Absolutely perfect for cold weather!

  • Anonymous

    Thank you, Pamela!

  • Anonymous

    I thought the same thing. Why didn’t I think of that 10 years ago! Thanks, Shirley. 

  • Anonymous

    Thanks, Lori Lynn. My dream is to have a Kaffir lime tree. I had one once but it didn’t survive very long. Let me know how you like it.

  • zenchef

    Thanks Russell. Go for it. 

  • Carolyn Jung

    OK, that is like THE most perfect pastry top — ever. Who wouldn’t want to bust a spoon into that when it looks so good? 😉

  • Cooking in France

    Absolutely, absolutely amazing.   Visually stunning and entices one to try the recipe.  Perfect combination.  I love to cook and rarely comment.

  • Oui, Chef

    WOW…two of my favorite things in one dish, Thai food, and a chicken pot pie.  There is nothing that satisfies on a cold winter day like a great pot pie, and your version is tops!

  • Jim

    Hmmm, red AND green curry paste, I must try this…is that common, or did you just come up with it?

  • kitchenriffs

    What a great combination of flavors!  Fun, fun recipe.  You’ve given me a couple of ideas I’m going to have to work on.  Thanks!

  • Anonymous

    Not common but it taste good, so I say.. go for it!

  • Anonymous

    Yes, it’s really fun and could be adapted in plenty different ways. Enjoy!

  • Anonymous

    Well, thank you for commenting today. Don’t be shy! :) 

  • Anonymous

    Thanks, Steve. Nothing beats that on a cold winter day.

  • Anonymous

    It’s actually a UFO that landed on the Thai curry, but I figured nobody would believe me. 😛

  • Chris Chang

    I love Thai flavors! They’re amazing, but to combine it with a flaky pie pastry, sounds like it would just sent it over the top!

    As always you have such awesome pictures!
    Definitely bookmarking this!

  • Anonymous

    Thanks, Chris. Let me know if you try it!

  • Maryjane602

    This sounds so good I can’t wait to make. Do you leave the ginger and lemongrass in after cooking?

  • actorsdiet


  • Wendy

    how would you remove it, it’s finely chopped 😉

  • Wendy

    So glad I found this, love Thai curry and Chicken pot pie … sounds like this evening’s dinner sorted!