Curried Chicken Potpie

Remember the chicken pot pie?  I thought it was just too bland.  If you think about it, the main flavor is salt.  So yesterday I decided to make a much spicier version, which complements the pie crust.  You can really make a pie out of any fairly loose stew.  You want there to be some liquid to absorb into the bottom on the crust as it bakes, and then you want to be able to break up the crust into the stew.  This is real eat-at-home comfort food.  Here's what I came up with and I have to say it was a HUGE improvement.  The filling is completely different, but the process is the same.

CURRIED CHICKEN POTPIE

1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces
2 Tablespoons canola oil
1/2 to 1 Tablespoon green curry paste

1 can coconut milk

3 Tablespoons fish sauce

1/3 cup chicken broth
2 Tablespoon dark brown sugar
1/4 cup chopped basil (or 2 Tablespoons Garden Gourmet Basil)

Dough for a double crusted pie (see recipe for Chicken Potpie)

Saute peppers in canola oil until tender, then with a slotted spoon, remove them to a bowl.  Add the chicken pieces to the oil and saute until no longer pink.  Remove with a slotted spoon to the same bowl.

Drain the skillet of the oil, and then pour in the coconut milk and the green curry paste.  This is strong stuff, so if you just want a hint of curry, use 1/2 Tablespoon.  If, like us, you like some heat, go for the 1 Tablespoon.  Stir and simmer for 5 minutes.

Add the fish sauce, chicken broth, brown sugar, basil, chicken and peppers.  Let simmer for 10 minutes, then cool at room temperature for 1 hour.

Make the pie crust and let it rest in the refrigerator for 30 minutes.

Preheat oven to 400 degrees F.

Divide the chicken mixture among the four ramekins (mine hold about 1 1/2 cups, but were only about 1/2 full).  Mine measure 6" across.

Roll it out into rounds that are 2-inches bigger than the ramekin you are using.  Crimp them and cut vents while on the cutting board, then transfer them to the ramekins.  I pushed them down so that they were in contact with the liquid.

Bake for 25 to 30 minutes, until the crust is nice and brown.