Thai Pot Pie

About a year ago, I made a Curry-Kaffir Lime Chicken Pot Pie, out of Bistro Laurent Tourondel: New American Bistro Cooking (a fabulous cookbook that has been my favorite lately). The pot pie was delicious, and I'm not sure why it took me a whole year to make it again (maybe because it's not a quick, easy, healthy midweek meal), but when our friends Mike and Raquel came to dinner last weekend, I took the opportunity to make it again.

The only ingredient which might be difficult to find is the Kaffir lime leaves, which also happens to be one of the major flavor components of the dish, so its pretty integral. Kaffir lime leaves are a Thai staple, they are used mainly for flavor, and you don't eat them (kind of like a Thai bay leaf). You can buy them at most Asian stores, or if your husband happens to be a chef, he can smuggle a bunch home from work for you. They freeze well, and if anyone in the Bay Area wants to try their hand at this dish, I will personally give you some leaves from my stash in the freezer.

The other integral flavoring is the red and green curry paste. You can buy these at Whole Foods, in the Thai section. I prefer the World Foods brand. They also make great Thai stir fries (saute some meat and veggies, add a dollop of curry paste, simmer in some light coconut milk, and you have a nice little Thai dish that rivals your neighborhood take-out!).

Another Thai ingredient you might not have on hand is fish sauce. You can buy this at most grocery chains in the Asian section. Fish sauce is used in Thai food, much like soy sauce is used in Chinese cooking. The smell is very fishy, but once in a dish, it adds great flavor.
So if you're feeling the need to experiment with a new recipe, try this one out. Its a brilliant twist on chicken pot pie...

Thai Pot Pie
(courtesy of Bistro Laurent Tourondel: New American Bistro Cooking...with a few changes)

1 tablespoon vegetable or grapeseed oil

2 lbs. boneless, skinless chicken breasts or thighs, cut into 1 1/2 inch cubes

2 tablespoons red curry paste

1 tablespoon green curry paste

2 tablespoons finely chopped peeled fresh ginger

1/2 medium white onion, chopped

1 can (13.5 ounces) unsweetened coconut milk

1 cup chicken stock

7 Kaffir lime leaves, torn

1 tablespoon fish sauce

1 teaspoon sugar

2 carrots, sliced 1/3 inch thick

1 large potato, peeled and cut into 1 inch dice

10 fresh Thai basil leaves, roughly chopped

1/2 cup frozen peas

1 egg yolk, beaten

1 sheet puff pastry, thawed

Make the filling:

Heat the oil in a large skillet and brown the chicken on all sides. Add both curry pastes and cook 2 minutes.

Add the ginger and onion and cook 2 minutes. Add the coconut milk and bring to a simmer.

Add the stock, lime leaves, fish sauce, and sugar. Bring the sauce to a simmer. Season with salt and pepper. With a slotted spoon, remove the chicken to a plate.

Add the carrots and potato. Cook until tender, 15-18 minutes. Remove the lime leaves. Stir in the basil. Let cool slightly. Return the chicken and stir in the peas.

Assemble the pie:

Preheat the oven to 375 degrees.

Pour the filling into a 6-cup ovenproof casserole. Brush the rim and outer edge of the casserole dish with the egg yolk.

Measure the diameter of the top of the casserole and cut out the pastry 1/2 inch larger. Cover the casserole with the pastry and press the edges to secure it. Brush the pastry with the remaining egg yolk.

Bake the pie:

Bake at 375 degrees for 20-25 minutes, or until the pastry is golden brown and the sauce is bubbling. Enjoy =)

Prep all the ingredients first: cubed chicken, sliced carrots, diced ginger, onion, and lime leaves

After you dice the potatoes, keep them in a bowl covered with water to prevent browning.

Trader Joe's now sells Puff Pastry!

Making the sauce...

Ready to be covered

Pre-baked

Post-baked

The perfect fall meal