- Prep time 10 minutes
- Cook time 40 minutes
- Serves 1
This chicken pot pie recipe is a reminder that comfort food doesn't have to mean heavy. A light Thai curry and coconut chicken filling takes the winter favorite and makes it fit for these warm and rainy days of spring. In the same way that I adore Better Than Bouillon chicken concentrate, store-bought red curry paste is a great shortcut for lazy weekends in, when you're looking for maximal flavor (here in the form of Thai red chiles, garlic, and lemongrass) but with minimal effort.
Speaking of minimal effort, the pie crust is homemade, with the idea in mind that making one single portion of dough feels somehow more manageable than a large one. Relaxing even, at least for me. (But hey, I won't be mad if you decide to use store-bought puff pastry; that stuff is delicious, too.) —Eric Kim
Test Kitchen Notes
Featured in: A Personal Chicken Pot Pie You Can Cook & Eat in One Pan. —The Editors
- Pie crust
cold unsalted butter, cut up into small pieces
plus 2 tablespoons all-purpose flour, plus more for rolling out
2 to 3 tablespoons
large pinch kosher salt
large shallot, diced
boneless, skinless chicken thighs (about 1/2 pound), cut into bite-size pieces
Kosher salt and freshly ground black pepper
Thai red curry paste
unsweetened coconut milk (one of those mini 5.46–fluid ounce cans), well mixed (or if you want a more classically creamy filling, 2/3 cup heavy cream plus 2 tablespoons chicken stock)
- Preheat oven to 400°F.
- For the pie crust: In a small bowl using the tips of your fingers, press the flour into the butter until you have small, flat pieces (and most of the flour is touching butter in some way). Add the ice water and salt and form dough into a ball. Wrap and chill in the fridge while you prepare the filling.
- For the filling: In a small 8-inch, oven-safe skillet, melt the butter and sauté the shallot for 1 to 2 minutes, just until fragrant. Add the chicken thighs, season with salt and pepper, and cook for 3 minutes. Stir in the curry paste and cook for 1 minute. Add the coconut milk, bring to a simmer, and keep cooking until reduced slightly, about 10 to 15 minutes. (If you've decided to use heavy cream and chicken stock instead of coconut milk, then skip this step and add them in the next.)
- Turn off the heat; add the radishes, peas, fish sauce, lime juice, and sugar (plus cream and stock if using); and stir together.
- Take the pie dough out of the fridge and, using a wine bottle (the best rolling pin in my book), roll out into a flat 9-inch circle (i.e., large enough so it's about 1 inch larger in diameter than the skillet), about 1/8 inch thick. Gently place over the filling, folding the edge under itself all the way around the pan to seal. Crimp if you have the skills (I don't). Cut four slits on top and transfer skillet to a sheet pan (for insurance, in case the pot pie spills over while cooking).
- Bake for 25 to 30 minutes, or until the crust has browned and filling has reduced.