How to Make Delicious Coconut Milk Chicken Pie

How to Make Delicious Coconut Milk Chicken Pie Delicious, fresh and tasty.

Coconut Milk Chicken Pie. Chicken pot pies are now part of our quick and easy dinner recipes, either old-fashioned or some fancier variations like this coconut milk version. The flaky crust on the coconut curry chicken pot pie is the best part. This healthy chicken pot pie recipe is packed with chicken and veggies in a creamy lightened up dairy free sauce made with chicken broth and coconut milk.

Coconut Milk Chicken Pie I've been cooking this for two years already.

Bring to a boil and then remove from heat; Add your veggies and chicken into your casserole dish and sprinkle all with TLC House Seasoning and then gently mix all together.

Tips for Making Pie from Scratch.

You can cook Coconut Milk Chicken Pie using 17 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Coconut Milk Chicken Pie

1. It’s 2 of chicken breast.

2. Prepare 1/2 cup of potatoes, cut into cubes.

3. Prepare 1/2 cup of carrots, cut into cubes.

4. You need 1/2 cup of mushroom, sliced.

5. It’s 1/2 cup of peas ( in can).

6. It’s 2 clove of garlic, chopped.

7. You need 1 of onion, chopped.

8. It’s 2 tbsp of butter.

9. Prepare 1 tsp of turmeric powder.

10. You need 1 of paprika (optional).

11. It’s 1 1/2 cup of coconut milk.

12. Prepare 1 of chicken bouillon cubes (optional).

13. You need 1 of salt.

14. You need 1 of pepper.

15. It’s 1 tbsp of flour, dissolved in 1/2 cup water.

16. You need 1 of egg, beaten.

17. Prepare 1 of puff pastry ( i used the low fat but you can also use the normal one if you want to).

Make sure the plastic wrap is directly on top of the filling.

This will keep the filling from developing a hard skin on top.

I topped our pie with some homemade whipped cream and toasted coconut.

You could also use cool whip or meringue.

Coconut Milk Chicken Pie instructions

1. Mix the chicken and turmeric power well and sprinkle a little paprika. (set aside).

2. Heat the butter in the saucepan over medium high heat. Saute the garlic and onion..

3. Add the chicken. Stirring often until the chicken loses its raw look..

4. Add the potatoes and carrots. Stirring constantly for 1 minute. Then add the mushroom, continue stirring for about 30 seconds..

5. Stir in the coconut milk, add the chicken bouillon and bring to boil. Turn down to a simmer, cover. Cook for about 10 minutes or until the potatoes are cooked..

6. Add the peas, stir. Add salt and pepper to taste.Then add the flour, dissolved in 1/2 cup water. Cook until the sauce has thicken. Turn off the heat..

7. Place the puff pastry in the pan. Put the chicken filling. Cover with puff pastry, then seal the edges..

8. Brush the top with beaten egg..

9. Preheat the oven 180°F celsius. Then bake for 45 minutes or until the top becomes brown..

Limeade and coconut milk make the perfect creamy custard for a summer pie.

With a blender, these ingredients mix in minutes to create a pie with minimal effort and maximum reward.

The sweetness of coconut milk combined with freshness of lime juice and spiciness of pepper flakes is seriously one of best flavor combinations.

Best way to serve it is over hot cooked rice.

Coconut milk is the star of this creamy cilantro lime chicken.