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)


  1. Add oil and saute chicken for 4 to 5 mins with salt and pepper
  2. Add carrot, celery, salt and pepper and cook for 4 to 5 mins
  3. Add butter, melt. Add flour and cook out until the rawness is gone
  4. Add chicken stock, coconut milk and Uraippu
  5. Add potato, bring to a boil and simmer for 30 mins
  6. Add additional Uraippu and salt to taste if necessary
  7. Add lemon juice to taste
  8. Spoon curry into pie tray
  9. Roll puff pastry thin and cover the pie tray
  10. Bake at 350 F for 20 to 30 mins

Leave a comment

All comments are moderated before being published