Pumpkin Thai Curry Chicken Pot Pie

Follow our step-by-step guide on how to make Pumpkin Thai Curry Chicken Pot Pie.

1. Step 1

   Preheat your oven to 350°F (175°C).

2. Step 2

   In a large pot, heat the grapeseed oil over medium-low heat. Season the diced chicken thighs with salt and pepper, then add them to the pot. Cook until the chicken is browned, about 5 minutes.

3. Step 3

   Add the diced onion, 2 tablespoons of Thai red curry paste, minced garlic, harissa, onion salt, and garlic powder to the pot. Stir and cook until the onion is soft.

4. Step 4

   Sprinkle in enough cornstarch to thicken the mixture, then pour in one can of coconut milk. Add the remaining curry paste and the cubed pumpkin. Reduce the heat to low, cover, and let it simmer for 10 minutes.

5. Step 5

   After 10 minutes, uncover the pot and add the green peas, green beans, and finely chopped red chile pepper. Stir in the dark brown sugar, lime juice, fish sauce, and a pinch of sea salt. Pour in the second can of coconut milk and mix well.

6. Step 6

   Transfer the curry mixture into a 2-quart baking dish or an oven-safe bowl. Arrange the refrigerated biscuit dough on top of the filling, and brush the tops with the beaten egg.

7. Step 7

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