Pumpkin Curry Chicken Pot Pie Recipes

PUMPKIN CURRY CHICKEN POT PIE RECIPE

Steps:

• 1. Preheat oven to 375°. 2. Sauté the onion in a small amount of oil, until translucent and a little caramelized. 3. Push the onions to a side, turn up the heat, and add chicken. Let the chicken brown, then add curry paste, coconut milk, fish sauce and lime juice. Stir in the puréed pumpkin, turn the heat down and simmer until chicken is tender. Turn off heat and mix in raw pumpkin cubes. 4. Press the bottom crust into a pie pan, and pour filling into the prepared crust. Place the top crust over the chicken mixture, crimp the edges and prick holes in the top. 5. Bake in 375° oven for 45 minutes. 6. Let cool and serve in slices, topped with a dollop of nonfat yogurt, if desired.

PUMPKIN THAI CURRY POT PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.
• Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.
• Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.
• Bake in the preheated oven until biscuits are golden brown, about 20 minutes.