Spicy Chicken Pot Pie
We love a good pot pie! Here's our twist using our Uraippu marinade!
Here's what you'll need:
- 6 boneless chicken thighs
- 1 medium potato (peeled and diced into small chunks)
- 1 medium carrot (peeled and diced)
- 1 rib celery (diced)
- Handful of sweet peas
- 2 tbsp butter
- 2 tbsp flour
- 1 block of frozen puff pastry (thawed)
- 1 cup coconut milk
- 1 cup Uraippu
- 2 cups of chicken stock
- Salt and pepper
- 1 lemon (cut in half)
Method
- Add oil and saute chicken for 4 to 5 mins with salt and pepper
- Add carrot, celery, salt and pepper and cook for 4 to 5 mins
- Add butter, melt. Add flour and cook out until the rawness is gone
- Add chicken stock, coconut milk and Uraippu
- Add potato, bring to a boil and simmer for 30 mins
- Add additional Uraippu and salt to taste if necessary
- Add lemon juice to taste
- Spoon curry into pie tray
- Roll puff pastry thin and cover the pie tray
- Bake at 350 F for 20 to 30 mins
