Thai-curry chicken pot pie from Food52

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Notes about this recipe

  • Rutabaga on November 15, 2019

    This is a fun variation on traditional chicken pot pie. I roughly tripled the recipe to feed our family, and set some plain filling without curry paste aside to make a mini pie for the kids, as my Mae Ploy curry paste is quite spicy. Rather than measure everything out, I made it to taste, and used one full can of coconut milk. The one significant change I made was using Yukon Gold potatoes in place of radishes, which I boiled first and cut into fairly large chunks. It's a good hearty dish for the colder months.

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