Thai Pot Pie

Directions

1. Preheat oven to 400° F. In a sauce pan on low heat, warm the chicken broth and coconut cream along with the lemongrass stalk, ginger, makrut lime leaves (if you have them), fish sauce, and sugar. Cover and let these flavors infuse while you prepare the rest of the filling.
2. Bring a large cast iron skillet to medium heat and add the oil and the curry paste. Be sure to break up the curry paste so that there aren’t any clumps, then cook it until it becomes aromatic and slightly darker in color. Add the onions and turmeric and sauté until translucent, then add the flour to the skillet. Make sure all the oil gets mixed evenly into the flour to make a roux, then cook for a couple minutes to darken it a bit, stirring constantly. Add the chopped carrots and potatoes to the skillet and mix to get all the vegetables covered in the curried roux.
3. Uncover the coconut cream/chicken broth mixture and strain it through a meshed colander to get all the aromatics out. Gradually pour the liquid into the skillet in a few batches, stirring well after every addition to avoid lumps, then cover and cook on medium low for about 10 minutes, or until the potatoes and carrots are par cooked; you don’t want to cook them all the way since they will finish cooking in the oven. Remove the skillet from the heat and fold in the shredded rotisserie chicken and frozen peas, then add salt to taste.
4. Roll the puff pastry sheet into a roughly 16-inch square on a lightly floured surface. Brush with the egg wash and then cut it into 16 squares. Arrange the squares on top of the warm chicken curry mixture in your skillet, slightly overlapping so entire surface of the pot pie is covered. Place the skillet on a rimmed baking sheet.
5. Bake the pot pie until top is browned and filling is bubbly, about 20 minutes. Remove from oven and let cool for 10-15 minutes, then serve.