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
Units
Scale
- 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
