Coconut Milk Chicken Pie. This coconut milk chicken is made with chicken breast that is simmered in the most delicious creamy coconut milk sauce with fresh lime juice, cilantro, and The sweetness of coconut milk combined with freshness of lime juice and spiciness of pepper flakes is seriously one of best flavor combinations. 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 While I was preparing the pie crust I had one final stroke of genius, and made it with coconut milk to tie everything together.

Using a fork press down edges completely around the whole pie. Add tomatoes, cilantro, coconut milk and water. Full can of coconut milk (full fat is pretty amazing), Chop chicken into bite size pieces. You can cook Coconut Milk Chicken Pie using 17 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Coconut Milk Chicken Pie

1. It's 2 of chicken breast.
2. It's 1/2 cup of potatoes, cut into cubes.
3. You need 1/2 cup of carrots, cut into cubes.
4. You need 1/2 cup of mushroom, sliced.
5. Prepare 1/2 cup of peas ( in can).
6. You need 2 clove of garlic, chopped.
7. Prepare 1 of onion, chopped.
8. You need 2 tbsp of butter.
9. You need 1 tsp of turmeric powder.
10. You need 1 of paprika (optional).
11. Prepare 1 1/2 cup of coconut milk.
12. It's 1 of chicken bouillon cubes (optional).
13. You need 1 of salt.
14. You need 1 of pepper.
15. You need 1 tbsp of flour, dissolved in 1/2 cup water.
16. Prepare 1 of egg, beaten.
17. It's 1 of puff pastry ( i used the low fat but you can also use the normal one if you want to).

Chop potato small and microwave one minute before. This is a delicious Thai style chicken pie. I always get complements and people can't believe they are home made. This recipe is for individual pies but you can make family pies or even appetiser size pies for parties.

Coconut Milk Chicken Pie instructions

1. Mix the chicken and turmeric power well and sprinkle a little paprika. (set aside).
2. Heat the butter in the saucepan over medium high heat. Saute the garlic and onion..
3. Add the chicken. Stirring often until the chicken loses its raw look..
4. Add the potatoes and carrots. Stirring constantly for 1 minute. Then add the mushroom, continue stirring for about 30 seconds..
5. Stir in the coconut milk, add the chicken bouillon and bring to boil. Turn down to a simmer, cover. Cook for about 10 minutes or until the potatoes are cooked..
6. Add the peas, stir. Add salt and pepper to taste.Then add the flour, dissolved in 1/2 cup water. Cook until the sauce has thicken. Turn off the heat..
7. Place the puff pastry in the pan. Put the chicken filling. Cover with puff pastry, then seal the edges..
8. Brush the top with beaten egg..
9. Preheat the oven 180°F celsius. Then bake for 45 minutes or until the top becomes brown..

I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. Coconut pie is one of my favorites during the holiday season. THis was a cross between a pecan pie consistencywise and a coconut pie. The coconut milk gives the chicken a subtle sweetness, and creates a rich sauce that's perfect for spooning over rice. In addition to the coconut milk, there's another clever ingredient that adds an intense pop of flavor and subtle heat to this recipe: store-bought Thai green curry paste.