A delicious twist on a savory comfort classic.
INGREDIENTS
For the Crust
2 1/2 cups all-purpose flour
1 tsp salt
1/2 cup unsalted butter, cold and cubed
1/2 cup unsweetened coconut milk, cold
1 egg + 1 tbsp water for egg wash
For the Filling
Pulled meat from 1 roasted or rotisserie chicken
1 tbsp butter
1 tsp salt
1/2 tsp pepper
1 cup onion, chopped
2 cloves of garlic, minced
2 tbsp tomato paste
1 tbsp curry powder
2 tbsp all purpose flour
1 15oz can unsweetened coconut milk
1 cup chicken stock
2 cups cubed potatoes
1 cup carrots, sliced
1/2 cup water
1 cup peas, fresh or frozen
1/2 tsp garlic salt
salt and pepper to taste
2 tbsp fresh chopped cilantro
PREPARATION
Prepare the crust. In a food processor, pulse the flour and salt to combine. Add cubed cold butter and pulse 4-5 times. Turn on processor and add coconut milk and process for appproximate 10 seconds until mixture thickens. Remove dough, place on clean surface, and gather into a ball. cut in half and shape each half into a disk. Wrap in plastic wrap and chill in refrigerator for 2 hours. Prepare the filling. Add butter, salt, pepper, and onions to skillet and cook on medium heat until softened. Add garlic and cook for 1 minute. Add tomoato paste, curry powder, and flour. Gradually add the coconut milk while whisking. Add chicken stock and cook, stirring frequently 7-10 minutes until thickened. Add pulled chicken, potatoes, and carrots, and cook 20 minutes or until vegetables are slightly tender. Add an additional 1/2 cup of water if needed while cooking if mixture becomes too dry. Stir in peas, cilantro, and garlic salt. Continue cooking 5 minutes. Add salt and pepper to taste. Remove from the heat. Assemble the pie. Preheat oven to 400 degrees. On a floured surface, roll out one of the disks to a rough 13″ circle. Transfer dough to a 9″ pie dish. Roll out the second disk into a larger circle. Pour the filling into the bottom crust and top with the other crust. Trim edges to 1″ overhand and pinch ends together and tuck into pie dish. Brush with egg wash and cut vents in top crust. Bake until crust is golden and filling is bubbling, 45-60 minutes. If crust browns too quickly, cover with foil for the remainder of baking time.
