Coconut Curry Chicken Pot Pie

Ingredients and Weight:

• 1 medium onion (3 oz)
• 3 medium carrots (6 oz)
• 3 medium celery stalks (6 oz)
• 3 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 teaspoon grated fresh ginger
• 2 tablespoons curry powder
• 2 teaspoons turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 2 cans (14 oz each) full-fat coconut milk
• 2 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup chopped fresh cilantro
• 1 sheet (1 pound) puff pastry, thawed

Preparation Time:

• 15 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Add the garlic, ginger, curry powder, turmeric, cumin, coriander, and cayenne pepper (if using). Cook and stir for 1 minute, or until fragrant.
4. Pour in the coconut milk and chicken broth and bring to a boil.
5. Add the chicken breasts and cook until just cooked through, about 10 minutes.
6. Add the peas, corn, and cilantro. Stir well and cook for 5 minutes, or until the peas and corn are heated through.
7. Taste and adjust seasonings as needed.
8. Transfer the filling to a 9x13 inch baking dish.
9. Roll out the puff pastry on a lightly floured surface to a 12x16 inch rectangle.
10. Place the puff pastry over the filling and trim the edges.
11. Crimp the edges to seal.
12. Use a sharp knife to cut three slits in the top of the pie crust.
13. Bake at 375°F (190°C) for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Nutritional Information:

Serving Size: 1/8 of the pie

• Calories: 400
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 600mg
• Carbohydrates: 40g
• Protein: 25g

Dish Characteristics:

• Creamy and flavorful coconut curry sauce
• Tender chicken, peas, and corn
• Flaky and golden brown puff pastry crust
• Aromatic spices and herbs
• Perfect for a comforting and satisfying meal

User Comments:

• "This pot pie was absolutely delicious! The curry flavor was rich and flavorful, and the puff pastry crust was perfectly flaky."
• "I loved the combination of the coconut milk and curry spices. It gave the dish a unique and exotic flavor."
• "This was a great way to use up leftover chicken. The pot pie was easy to make and turned out perfectly."
• "The only thing I would change is to add some extra vegetables, like potatoes or green beans."
• "This pot pie is a must-try for anyone who loves comfort food."

Special Precautions and Tips:

• If you don't have puff pastry, you can use a store-bought pie crust or mashed potatoes as a topping.
• If you want a spicier pot pie, add more cayenne pepper or other spices.
• Serve the pot pie warm with a side of bread or salad.