Pumpkin Thai Curry Pot Pie

Full of fall-inspired, hearty flavor, this pumpkin Thai curry chicken pot pie provides a new twist on a comforting dish.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 391 Calories

Ingredients

• 2 tablespoons dark brown sugar
• 1 teaspoon garlic powder
• 1 (10 ounce) can refrigerated biscuit dough
• salt and ground black pepper to taste
• 2 tablespoons minced garlic
• 1 cup green peas
• 1 teaspoon onion salt
• 1 tablespoon lime juice
• 1 large egg, beaten
• 1 tablespoon fish sauce
• 1 pinch sea salt
• 1 teaspoon harissa
• 1 teaspoon cornstarch, or as needed
• 1 small fresh red chile pepper, finely chopped
• 2 (14 ounce) cans coconut milk, divided
• 4 (5 ounce) chicken thighs, diced
• 3 tablespoons Thai red curry paste
• 0.25 cup diced onion
• 1.5 tablespoons grapeseed oil
• 3.5 cups peeled, cubed pumpkin
• 0.5 cup fresh green beans

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until biscuits are golden brown, about 20 minutes.

Step 3

Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.

Step 4

Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.

Step 5

Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.