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Helen’s Thai chicken potpie recipe

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Adjust Servings:
1 pound boneless, skinless Chicken breasts, cut into 1-inch pieces
Freshly ground Black Pepper
3 tablespoons Corn or canola oil
2 medium Onion , cut into 3/4-inch pieces (2 cups)
1 large red Bell Peppers , seeded, deveined, and cut into ½-inch pieces (1 generous cup)
4 ounces Green Beans , halved lengthwise, or haricots verts
½ cup Water
Two 2-inch pieces Lemon Zest
1 cup Chicken broth (low sodium if canned)
1 cup light unsweetened Coconut Milk
1 teaspoon peeled and grated fresh Ginger root
¼ teaspoon Red Curry Paste
2 teaspoons Cornstarch dissolved in 2 teaspoons water
4 ounces Snow Peas
One 15-ounce can Baby Corn , drained and rinsed
4 large Basil leaves, shredded
6 Phyllo pastry sheets (about 13 by 17 inches), thawed if previously frozen
3 tablespoons Unsalted Butter , melted

Helen’s Thai chicken potpie recipe

  • Serves 8
  • Medium


  • Filling

  • Topping



Thai chicken dish, full of colorful vegetables and including only simple ingredients that were available in our local market. The light phyllo crust topping pairs perfectly with the delicate sauce for the filling.



Position a rack in the middle of the oven. Preheat the oven to 400°F. Have ready a baking dish with an 8-cup capacity.


Make the Filling

Pat the chicken pieces dry with a paper towel and sprinkle them lightly with salt and pepper. In a large skillet, heat 2 tablespoons of the oil over medium-high heat for 1 minute. Add the chicken pieces, spread them in a single layer, and cook them just until they are opaque on the outside, about 8 minutes. The chicken is not fully cooked at this point. Remove the chicken to a clean plate and set aside.


Reduce the heat to medium, add the remaining 1 tablespoon of oil, and cook the onions, stirring often, until they begin to soften, but not brown, about 10 minutes. Add the bell pepper and green beans and cook for 3 minutes to soften them slightly. Add the water, stirring up any brown bits, and continue cooking at a simmer until the onion is quite soft, about 5 minutes. Add the lemon zest, chicken broth, coconut milk, ginger, and curry paste, stirring them to dissolve the curry paste. Stir in the cornstarch mixture, bring to a gentle boil, and cook to thicken the sauce slightly, about 1 minute.


Add the chicken and cook at a simmer for about 10 minutes until the chicken is cooked through and the sauce reduces slightly. The sauce should be the consistency of heavy cream. Season with salt and pepper. Stir in the snow peas, corn, and basil and cook for about 10 minutes to blend the flavors and cook the vegetables. Transfer the filling to the baking dish.


Prepare the Topping

Lay out the phyllo pastry sheets in a stack. Use plastic wrap to roll up and tightly rewrap any leftover phyllo and refrigerate it for up to 1 week. Using the bottom of the baking dish as a guide, use kitchen scissors to cut 6 pieces of phyllo 1 inch larger all around than the baking dish. Immediately cover the cut sheets of phyllo completely with a damp dish towel.


Place 2 pieces of the phyllo pastry on top of the filling in the dish. Brush the pastry lightly with melted butter. Repeat with 2 more pieces of phyllo. Top with the remaining 2 phyllo pieces and brush the top with butter. Tuck any overhanging edges underneath to form a smooth edge that neatly covers the filling. Cut four 1 inch long slits in the top to let steam escape.


Bake until the phyllo topping is golden and crisp and the filling is bubbling gently, about 20 minutes. Use a sharp knife to cut through the crisp phyllo topping and serve.


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