Thai Coconut-Chicken Pot Pies

Blogger Cheri Liefeld of Adventures in the Kitchen turns a classic into exotic Thai Coconut-Chicken Pot Pies.

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Servings 4

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ingredients 18
Prep Time 20 min
Total Time 40 min

Ingredients

Sauce

1/2: cup canned unsweetened coconut milk (not cream of coconut)

6: tablespoons dry sherry

4: tablespoons Thai fish sauce

2: tablespoons hoisin sauce

3: teaspoons red curry paste

4: teaspoons cornstarch

2: teaspoons Asian chile sauce

1/3: cup finely chopped fresh mint leaves

1/3: cup finely chopped fresh basil leaves

Crust

1: Pillsbury® refrigerated pie crust, softened as directed on box

1: egg white, slightly beaten

Filling

2: teaspoons coconut oil

2: boneless skinless chicken breasts, cut into 1-inch pieces

2: teaspoons finely chopped garlic

2: teaspoons finely chopped gingerroot

1: red bell pepper, cut into thin slices

1: orange bell pepper, cut into thin slices

1/2: cup snow pea pods, cut in half

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Directions

1 Heat oven to 400°F. Place 4 individual 8-oz ramekins or custard cups on cookie sheet. In medium bowl, mix sauce ingredients; set aside.
2 Unroll pie crust on work surface. Cut 4 circles from crust, 1 inch bigger around than tops of ramekins. Cut small shapes from scraps as desired for decorating tops of pies; set aside.
3 In 10-inch skillet or wok, heat coconut oil over medium-high heat. Cook chicken in oil, adding garlic and gingerroot just before chicken is fully cooked. When chicken is no longer pink in center, remove from skillet. Add bell peppers and pea pods to same skillet. Cook and stir 5 minutes. Pour sauce into pan; heat until sauce starts to thicken, 3 to 4 minutes. Stir in chicken.
4 Divide mixture among ramekins. Cover with pie crust circles and cutouts. Brush with egg white. Bake about 20 minutes or until brown.