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Creamy Thai Chicken and Vegetable Pie | Marion's Kitchen

Name: Creamy Thai Chicken and Vegetable Pie | Marion's Kitchen
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: Marion’s Kitchen Thai Green Curry, which includes:; – THAI GREEN CURRY PASTE; – COCONUT MILK; – DRIED THAI HERBS & CHILLI; – BAMBOO SHOOTS, drained; 2 tbsp vegetable or canola oil; 1 onion, diced; 1 cup chicken stock; 1kg (about 2 lb) boneless chicken thighs, cut into 3cm (1”) cubes; 1 carrot, diced; 1 tbsp corn flour (cornstarch), mixed with 1 tbsp water; 1 sheet puff pastry, thawed; 2 egg yolks, lightly whisked; Sesame seeds for sprinkling; sea salt

Prep Time

10m

Cook Time

45m

Total Time

55m

This creamy Thai chicken and vegetable pie is a delicious fusion of Thai and Western flavors. The rich and aromatic filling is made using Marion’s Kitchen Thai Green Curry, tender chicken, and mixed vegetables, all encased in flaky puff pastry. A sprinkle of sesame seeds adds the perfect finishing touch.

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

– THAI GREEN CURRY PASTE

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS, drained

2 tbsp vegetable or canola oil

1kg (about 2 lb) boneless chicken thighs, cut into 3cm (1”) cubes

1 tbsp corn flour (cornstarch), mixed with 1 tbsp water

1 sheet puff pastry, thawed

2 egg yolks, lightly whisked

Sesame seeds for sprinkling

Preheat oven to 200°C/390°F.

Heat the vegetable oil in a large wok or saucepan over medium high heat. Add the onion and a pinch of salt and cook for 2-3 minutes. Add the THAI GREEN CURRY PASTE and cook for a minute or until fragrant. Stir through the COCONUT MILK, DRIED THAI HERBS & CHILLI and chicken stock. Add the chicken, carrot and BAMBOO SHOOTS. Cover and simmer for 15 minutes or until the carrot is tender.

Remove the lid and stir through the corn flour mixture. Simmer for about a minute or until thickened. Transfer to 6-cup capacity casserole dish. Cover with pastry. Brush the pastry with the egg yolks and use a knife to pierce 3 holes in the pastry. Sprinkle with sesame seeds.

Bake in the oven for 15-20 minutes or until the pastry is golden and puffy. Allow to cool for 10 minutes before serving.

Creamy Thai Chicken and Vegetable Pie | Marion's Kitchen

Ingredients

Marion’s Kitchen Thai Green Curry, Which Includes

Steps

Nutrition Facts

Creamy Thai Chicken and Vegetable Pie | Marion's Kitchen

Ingredients

Marion’s Kitchen Thai Green Curry, Which Includes

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts