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Vietnamese Curry Chicken Pot Pie
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Vietnamese American
Servings
2-4
Prep Time
15 minutes
Cook Time
45 minutes
This Vietnamese Curry Chicken Pot Pie is the cozy comfort food you never knew you needed! Think warm, tender chicken thighs, hearty veggies, and the fragrant flavors of lemongrass curry all wrapped in a flaky puff pastry topping. This bottomless pot pie is the perfect mix of Vietnamese spices and cozy fall vibes. Trust us, once you take that first bite, you’ll be making this on repeat! Recipe Source: Sylvia Nguyen from Nguyen Food Stall.
Ingredients
- 2 Tbsp oil (for sautéing)
- 1 onion, diced
- 2 cups cubed chicken thighs or chicken breast (about 2 chicken thighs)
- 2 large carrots, chopped
- 3 medium potatoes, cubed
-
1 jar Red Boat’s Lemongrass Curry Sauce
- Cornstarch slurry: 2-3 Tbsp cornstarch, 4-6 Tbsp water (enough to thicken the sauce)
-
1 Tbsp Red Boat fish sauce
- 1 sheet store-bought puff pastry
- 1 egg (for egg wash)
Directions
Preheat oven to 425°F (220°C).
- In an oven-safe pan, heat oil over medium heat and sauté diced onions until translucent.
- Add cubed chicken, cooking until it develops a slight color. Season with salt and pepper.
- Stir in chopped carrots and potatoes. Season again with salt and pepper.
- Pour in Red Boat’s Lemongrass Curry Sauce (shake the jar before adding) and stir. Add the cornstarch slurry to thicken the sauce. Stir in fish sauce for additional seasoning.
- Turn off the heat and let the filling cool for 30 minutes to 1 hour.
- Once the filling has cooled, drape the puff pastry sheet over the pan, making four small holes to let the steam escape while baking. (If you prefer, you can add a bottom crust as well.)
- Beat the egg in a small bowl and brush the pastry with egg wash for a golden finish.
- Bake for 15-25 minutes, or until the pastry is golden brown and crisp.
