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Creamy Coconut Chicken Pot Pie Bake with Root Vegetables and Herbs
This Creamy Coconut Chicken Pot Pie Bake brings together tender chicken, root vegetables, and a rich coconut milk sauce in a flaky crust. A comforting dinner idea that’s easy to make and perfect for family meals.
Why you will love and enjoy this Creamy Coconut Chicken Pot Pie Bake
- Creamy without using heavy cream, the coconut milk adds a smooth twist
- Packed with hearty vegetables that actually hold their texture
- Makes great leftovers and reheats surprisingly well
Hearty Chicken Pot Pie with Parsnip, Carrot, and Creamy Sauce.
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Creamy Coconut Chicken Pot Pie Bake
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
Creamy Coconut Chicken Pot Pie Bake turns everyday ingredients into a satisfying baked dish. The flaky crust and creamy centre make every bite worth it.
Ingredients
- 0.88 lb = 400 g chicken fillets, cut into bite-sized pieces
- 2 carrots, peeled and chopped
- 1/2 cup broccoli, chopped small
- 1/2 cup cauliflower, chopped small
- 2 parsnips, peeled and chopped
- 1 onion, finely chopped
- 1 potato, peeled and diced small
- 1 tsp thyme
- 1 tsp dried basil
- 1 can of coconut milk
- 1/2 cup chicken stock
- 1/3 cup olive oil
- Salt and pepper to taste
- 2 tbsp potato starch mixed with 1/3 cup water (slurry)
- 1 egg, beaten (egg wash)
- Ready-made pastry, enough to line and cover a dish
Instructions
- Start by prepping everything.
- Chop the 2 carrots, 2 parsnips, 1 potato, 1/2 cup broccoli, and 1/2 cup cauliflower into fairly even pieces so they cook at the same pace.
- Cut the 300 to 400 g chicken fillets into bite-sized chunks and season lightly with salt and pepper.
- Heat 1/3 cup olive oil in a large pan over medium heat.
- Add the chicken pieces and cook until lightly browned and just cooked through, about 5 to 7 minutes. Don’t overcrowd the pan, or it’ll steam instead of brown. Remove the chicken and set it aside.
- In the same pan, add the chopped 1 onion and cook until soft and slightly golden, about 5 minutes.
- If the pan looks dry, add a small splash more oil.
- Pour in the 1/2 cup chicken stock and scrape up any bits from the bottom.
- Add the chopped 2 carrots, 2 parsnips, and 1 potato to the pan.
- Cook till tender, stirring occasionally, until they’re just tender but not falling apart.
- Return the cooked chicken to the pan. Add 1 tsp thyme, 1 tsp dried basil, plus a good pinch of salt and pepper. Stir everything together.
- Pour in the full can of coconut milk and let it gently simmer.
- Now slowly add the potato starch slurry, a few tablespoons at a time, stirring as you go.
- Add the 1/2 cup broccoli and 1/2 cup cauliflower last. Simmer for about 5 minutes until just tender but still holding their shape.
- Taste and adjust seasoning if needed.
- Let the filling cool for at least 10 to 15 minutes so it doesn’t melt the pastry.
- Preheat your oven to 400⁰F (200⁰C).
- Roll out your pastry and line your baking dish, pressing it gently into the corners.
- Spoon in the cooled filling evenly. Top with another layer of pastry, seal the edges, and cut a few small slits on top to let steam escape.
- Brush the top with the beaten 1 egg for a nice finish.
- Bake for about 30 minutes or until the pastry is crisp and nicely browned. If the top is browning too fast, loosely cover with foil near the end.
- Let it sit for about 10 minutes before serving so it sets slightly.
Equipment
Buy Now → Notes
Prepared, tried, and tested by Rochelle
Nutrition
- Serving Size: 1
- Calories: 605
- Sugar: 4.9 g
- Sodium: 606.8 mg
- Fat: 39.2 g
- Saturated Fat: 11.9 g
- Trans Fat: 0 g
- Carbohydrates: 43.1 g
- Fiber: 4.7 g
- Protein: 22.5 g
- Cholesterol: 80.3 mg
Creamy Coconut Chicken Pot Pie Bake is rich, savoury, and filled with tender vegetables in every bite. It’s a comforting meal that’s easy to bring together. Give it a try and see how it turns out.
Creamy Coconut Chicken Pot Pie Bake stands out for its smooth, rich filling and hearty mix of vegetables that retain their texture. The coconut milk adds a subtle twist that makes the dish feel a bit more interesting while still staying comforting and familiar, making it an easy choice when something warm and satisfying is needed.
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