Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, coconut milk chicken pie. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Coconut Milk Chicken Pie is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Coconut Milk Chicken Pie is something that I have loved my whole life.
This healthy chicken pot pie recipe is packed with chicken and veggies in a creamy lightened up dairy free sauce made with chicken broth and coconut milk. Made in one pan, its easy comfort food that you can feel good about serving to your family and pretty enough to serve to guests! We are full swing into comfort food season around here. Chicken pot pies are now part of our quick and easy dinner recipes, either old-fashioned or some fancier variations like this coconut milk version.
To begin with this particular recipe, we must prepare a few ingredients. You can have coconut milk chicken pie using 17 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Milk Chicken Pie:
- Prepare 2 chicken breast
- Take 1/2 cup potatoes, cut into cubes
- Get 1/2 cup carrots, cut into cubes
- Take 1/2 cup mushroom, sliced
- Take 1/2 cup peas ( in can)
- Make ready 2 clove garlic, chopped
- Take 1 onion, chopped
- Get 2 tbsp butter
- Take 1 tsp turmeric powder
- Prepare 1 paprika (optional)
- Get 1 1/2 cup coconut milk
- Take 1 chicken bouillon cubes (optional)
- Prepare 1 salt
- Prepare 1 pepper
- Make ready 1 tbsp flour, dissolved in 1/2 cup water
- Get 1 egg, beaten
- Take 1 puff pastry ( i used the low fat but you can also use the normal one if you want to)
Make sure the plastic wrap is directly on top of the filling. This will keep the filling from developing a hard skin on top. I topped our pie with some homemade whipped cream and toasted coconut. You could also use cool whip or meringue.
Instructions to make Coconut Milk Chicken Pie:
- Mix the chicken and turmeric power well and sprinkle a little paprika. (set aside)
- Heat the butter in the saucepan over medium high heat. Saute the garlic and onion.
- Add the chicken. Stirring often until the chicken loses its raw look.
- Add the potatoes and carrots. Stirring constantly for 1 minute. Then add the mushroom, continue stirring for about 30 seconds.
- Stir in the coconut milk, add the chicken bouillon and bring to boil. Turn down to a simmer, cover. Cook for about 10 minutes or until the potatoes are cooked.
- Add the peas, stir. Add salt and pepper to taste.Then add the flour, dissolved in 1/2 cup water. Cook until the sauce has thicken. Turn off the heat.
- Place the puff pastry in the pan. Put the chicken filling. Cover with puff pastry, then seal the edges.
- Brush the top with beaten egg.
- Preheat the oven 180°F celsius. Then bake for 45 minutes or until the top becomes brown.
I topped our pie with some homemade whipped cream and toasted coconut. You could also use cool whip or meringue. Limeade and coconut milk make the perfect creamy custard for a summer pie. With a blender, these ingredients mix in minutes to create a pie with minimal effort and maximum reward. Carefully spread the crust mixture over the chicken filling.
So that’s going to wrap this up for this special food coconut milk chicken pie recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
