This is for those of us who douse our chicken pot pie in hot sauce when no one is looking. A little heat from canned green curry paste and a generous splash of lime juice put a bright spin on this familiar comfort food. We highly recommend Maesri brand curry paste for its balanced heat and aromatic warmth. Don’t have green or just want to switch things up? Red or yellow curry paste are easy swaps. Cooking skinless, boneless chicken breasts from scratch, rather than tearing up a rotisserie chicken, is a small effort to make for the payoff: big chunks of juicy meat that feel substantial and satisfying.
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What you’ll need
Green Curry Paste
$5 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Pastry Brush
$6 At Amazon
9"-Diameter Deep Pie Dish
$22 At Amazon
Dutch Oven
$133 $80 At Amazon
8x8" Baking Dish
$18 At Amazon
Rimmed Baking Sheet
$30 At Amazon
Recipe information
Total Time
1 hour 30 minutes
Yield
4 servings
Ingredients
1
4
1
1
4
1
1
3
4
⅓
½
1
2
1
1
1
Preparation
Step 1
Place a rack in middle of oven; preheat to 400°. Toss 1 lb. skinless, boneless chicken breasts (about 2 medium) with 1 Tbsp. green curry paste, 1 Tbsp. vegetable oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt on a large rimmed baking sheet until evenly coated. Bake until chicken is opaque and just cooked through (an instant-read thermometer inserted in the thickest part of a breast should register 150°), 15–20 minutes. Set chicken aside; leave oven on.
Step 2
Heat 4 Tbsp. unsalted butter in a large Dutch oven or other heavy pot over medium. Add 1 large onion, cut into ½" pieces, 1 large or 3 medium carrots, peeled, halved lengthwise, thinly sliced, 3 baby Yukon Gold potatoes, scrubbed, quartered, thinly sliced, and 4 garlic cloves, finely chopped. Cover and cook, stirring occasionally, until onion is translucent and carrots are beginning to soften, 8–10 minutes. Sprinkle ¹⁄₃ cup all-purpose flour over and cook, stirring constantly, until flour is pale golden, about 5 minutes.
Step 3
Add remaining 3 Tbsp. green curry paste and 1¾ cups water to pot; stir to combine. Bring mixture to a boil, reduce heat, and simmer, stirring constantly, until sauce is very thick and potatoes are nearly tender, 6–8 minutes. Stir in ½ cup heavy cream and bring to a simmer; remove from heat.
Step 4
Transfer reserved chicken to a cutting board and cut into ½" pieces. Add to filling in pot along with 1 cup frozen green peas, 2 Tbsp. fresh lime juice, 1 Tbsp. fish sauce, and 1 tsp. sugar; stir to combine. Taste filling and season with salt if needed. Scrape into an 8x8" baking dish or a 9"-diameter deep glass pie dish; smooth surface.
Step 5
If using a 14-oz. package of frozen puff pastry, cut dough in half and gently roll out 1 half on a lightly floured surface just to smooth any creases and make slightly larger than the baking dish; reserve remaining half for another use.
Step 6
If using a 17.3-oz. package of frozen puff pastry, gently roll out 1 sheet on a lightly floured surface to smooth out any creases and make slightly larger than the baking dish.
Step 7
Lightly brush puff pastry with cream, then punch out a 1"-diameter round from the center with a small cutter or bottle cap (or cut out with a paring knife). Drape pastry over baking dish, letting it hang a little over the edges (do not crimp). Trim, leaving about a ¼" overhang if needed.
Step 8
Place baking dish on a rimmed baking sheet (to catch drips) and bake pot pie until puff pastry is golden brown and filling is bubbling around the edges, 25–30 minutes. Let cool 10 minutes before serving.
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