Food Quiz

Wonderful Thai Coconut Curry Pot Pie in 5 Step


Chicken pot pie in a cast iron pan with a slice taken out.

This Thai Coconut Curry Pot Pie is a delicious fusion of classic comfort food and Thai flavors. The creamy coconut milk and spicy red curry paste make the perfect base for the chicken and vegetables. The addition of Thai basil adds an aromatic freshness to the classic pot pie recipe.

Chicken pot pie in a cast iron pan with a slice taken out.

Thai Coconut Curry Pot Pie

Experience the fusion of Thai flavors and classic comfort food with our Thai Coconut Curry Pot Pie. A creamy, spicy, and sweet filling topped with a flaky pastry lid, it’s a dish that warms the soul.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Cost $15
Course Main Course
Cuisine Thai Fusion
Servings 6
Calories 600 kcal


  • Oven
  • Deep pie dish or cast iron skillet
  • Large skillet
  • Mixing bowls
  • Rolling Pin
  • Knife


  • 2 sheets puff pastry
  • 1 tablespoon vegetable oil
  • 1 onion diced, medium
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 2 carrots diced
  • 2 cups cooked chicken diced
  • 1 can 13.5 ounces coconut milk
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Salt to taste
  • 1 egg for egg wash


  • Preheat your oven to 400°F (200°C).
  • In a large skillet, heat vegetable oil over medium heat. Add onion, garlic, bell pepper, and carrots. Cook until vegetables are softened.
    1 tablespoon vegetable oil, 1 onion, 2 cloves garlic, 1 bell pepper, 2 carrots
  • Stir in the cooked chicken, coconut milk, Thai red curry paste, soy sauce, and fish sauce. Bring to a simmer.
    2 cups cooked chicken, 1 can, 2 tablespoons Thai red curry paste, 1 tablespoon soy sauce, 1 tablespoon fish sauce
  • Mix cornstarch with water and stir into the skillet. Cook until the sauce has thickened. Adjust seasoning with salt if needed.
    2 tablespoons cornstarch, Salt to taste
  • Transfer the filling to a deep pie dish or cast iron skillet.
  • Roll out the puff pastry sheets and cover the pie dish, trimming excess. Cut a few slits in the pastry to allow steam to escape.
    2 sheets puff pastry
  • Beat the egg and brush it over the pastry.
    1 egg
  • Bake for about 25-30 minutes, or until the pastry is golden and the filling is bubbling.
  • Let the pie sit for a few minutes before serving.


You can use any protein of your choice instead of chicken, like tofu for a vegetarian option. The pie can also be made in individual ramekins for a personalized touch.


Calories: 600kcalCarbohydrates: 45gProtein: 20gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.02gCholesterol: 62mgSodium: 668mgPotassium: 320mgFiber: 3gSugar: 4gVitamin A: 4866IUVitamin B1: 0.4mgVitamin B2: 0.4mgVitamin B3: 8mgVitamin B5: 1mgVitamin B6: 0.4mgVitamin B12: 0.2µgVitamin C: 29mgVitamin D: 0.1µgVitamin E: 1mgVitamin K: 21µgCalcium: 41mgCopper: 0.2mgFolate: 88µgIron: 3mgManganese: 1mgMagnesium: 37mgPhosphorus: 177mgZinc: 1mg
Keyword Coconut Milk, Comfort Food, fusion cuisine, Pot pie, Poultry, puff pastry, Thai curry
Tried this recipe?Let us know how it was!

1. Ingredients

Crafting a Thai Coconut Curry Pot Pie needs a few ingredients. Most important are coconut milk and curry paste. Protein choices are shrimp, chicken or tofu. Veggies like green beans, carrots and bell peppers should also be included. Pie crust is essential for a crunchy topping! Here’s a list of all the ingredients you’ll need for this scrumptious pot pie:

  • Coconut milk
  • Curry paste
  • Shrimp, chicken or tofu
  • Green beans
  • Carrots
  • Bell peppers
  • Pie crust


A tasty pot pie starts with homemade dough. Combine flour, sugar, salt, butter, and warm water for a flavorful crust. Mix until even, then chill for 15 minutes. Roll it out, and put it in a dish. If it’s oven-safe, top it with the filling. Otherwise, use parchment paper in an oven-safe pan.

Prebake the crust for 10 minutes. Then top, and bake up to 20 more minutes or until golden brown. Yum!


This Thai Coconut Curry Pot Pie is full of complex, yet simple flavors. It starts with a base of green onions, garlic, ginger, lemongrass, and red curry paste. These ingredients are cooked briefly in coconut oil for even more flavor.

Next, we add protein like broccoli, carrots, potatoes, sweet potatoes, and bell peppers. All vegetables should be diced into small cubes for quick and even cooking. Peas or corn can be added for extra flavor and texture, if desired.

Finally, we add broth, coconut milk, and a splash of fish sauce to bring everything together. This thick, creamy filling is then covered with a crust or left open-faced to show off its layers.

2. Preparing the Dough

Prepare to make your Thai Coconut Curry Pot Pie. Start by prepping the dough. It should be made with butter, flour and eggs. Blend and handle the dough properly for a tender and flaky piecrust. Here’s how to make it:

  1. Mix butter and flour.
  2. Add eggs.
  3. Blend until it’s smooth.
  4. Handle carefully.

Enjoy your delicious pot pie!

Mix the dry ingredients

Before starting, measure and have all ingredients ready. Sift together into a large bowl:

  • 3 cups flour
  • 1 tsp salt
  • 2 tbs sugar

Sprinkle in the yeast and stir until evenly distributed. Now mix in the coconut milk, melted butter, and egg until dough forms. Don’t overmix! Knead dough for 8-10 mins until smooth and elastic on a lightly floured surface. Place each ball of dough in a greased bowl/container and let rise for an hour. Then you can use them as part of your recipe!

Cut in the butter

Cutting butter is essential for pie crust. You’ll need a pastry blender and cold butter. Place them in a mixing bowl. Use the pastry blender to cut the butter into the dry ingredients. Push, pull and twist until it resembles small crumbles and pea-sized pieces.

No blender? Use two knives in a scissors-like motion. Don’t overwork the dough. Too warm, it’ll be hard to shape and won’t bake properly. Wrap the dough in plastic and chill for 30 minutes. Then roll it out for baking.

Add the ice water

Once the dry ingredients are combined, it’s time to add the ice water. Start slow and add more if needed. Drizzle 3-5 tablespoons into the flour mixture bit by bit, stirring as you go. The dough should be like crumbly pebbles that hold together in your hands.

If too much liquid was added, just add more flour or cornmeal until you have the texture you need. The dough should not be sticky and easy to roll or stretch. Wrap in plastic wrap and store in the fridge for up to 2 days if required.

3. Preparing the Filling

Gather up the ingredients for the Thai Coconut Curry Pot Pie – chicken, red curry paste, coconut milk, bell pepper, bamboo shoots and Thai basil. Now it’s time to sauté and simmer the filling. Follow the instructions for delicious results! The filling is key, so get it right!

Saute the vegetables

Before constructing the pot pie, make sure to prep the filling ingredients. Begin by heating oil in a large sauté pan on medium heat. Place diced onion, carrots and garlic in the pan. Fry for 5 minutes or until lightly golden. Stir occasionally.

Add diced sweet potato and green beans. Sprinkle a pinch of sea salt and continue frying for 3-4 minutes. Make sure the vegetables are soft but keep their shape. Lastly, throw in a handful of cubed tiger prawns. Fry for 1-2 minutes until cooked.

Add the curry paste and coconut milk

Cook onion, celery and garlic in butter. Add two tablespoons of Thai curry paste for mild flavor. If you want it spicier, add more curry paste. Stir for one minute.

Pour in a can of full-fat coconut milk (13 oz). Give a good stir and let cook over medium heat until bubbly. Reduce heat to low and simmer for 5 minutes. Transfer to an oven safe pan or bowl.

Assemble your pot pie:

Simmer until thickened

Check if the veg is soft; then add cashew butter, tamari and fish sauce. Whisk in the red curry paste till it’s dissolved. Simmer on low heat for 10 mins, until the sauce thickens. Add a splash of coconut milk if it’s too thick. Put in half of the chopped cilantro. Taste; adjust as desired with more tamari/fish sauce for saltiness/sweetness, more red curry paste for heat or more coconut milk to cool it.

Spicy Thai Coconut Soup
Spicy Thai Coconut Soup

4. Assembling the Pot Pie

It’s time to assemble the Thai Coconut Curry Pot Pie! Follow these steps for perfect results. Here’s the guide:

  1. Take your time.
  2. Do it properly.
  3. Enjoy your delicious creation!

Preheat the oven

Set the oven to 375°F (190°C). Place the rack in the middle and leave space for air flow around the pie plate. Preheating is important for a golden-brown crust and great taste. Let the oven heat up for 15 mins before putting the pot pie in. This will make sure the temperature is right and the heat is distributed evenly.

Roll out the dough

Sift two cups of flour and baking powder into a bowl. Stir in 1/2 teaspoon of salt. Cut in one cup of butter until small pieces form. Add cold water until a dough is formed.

Flour a smooth surface. Roll out the dough. Cover the pie plate with at least 1-inch of overhang on each side. Squeeze the dough into the pan. Press it in place against the bottom and sides. Trim away extra dough from the edges.

Add in filling ingredients:

Place the filling in the bottom crust

Oven: Preheat it! Take the filling and put it in the bottom crust. If it needs to be pre-baked, do that first. Pour in the cold filling nicely. Pack it so it’s covered and leave room for rising.

Pie dish edges? Don’t forget them!

Place the top crust over the filling

Spread the filling evenly in the bottom crust. Place the top crust over the filling and press down on the edges to seal. Cut several slits near the center of the top crust for steam to escape. Brush or spray milk or an egg wash over the top. Sprinkle with turbinado sugar or extra spices.

Put the pot pie in a preheated 375°F oven. Bake for 30-35 minutes till golden brown. Cover it with aluminum foil from 25-30 minutes of baking time, to keep the crust light and maintain the melty coconut buttery goodness!

Thai Coconut Curry Pot Pie two bowl
Thai Coconut Curry Pot Pie two bowl

5. Baking the Pot Pie

Bake a classic comfort food with a Thai twist! Preheat your oven to 350 F and lightly grease a 9-inch pie pan. Start creating the Thai Coconut Curry Pot Pie by using nonstick cooking spray. A few simple steps will complete the delicious dish!

Brush the top of the crust with egg wash

Beat one large egg in a bowl or cup with a fork until it is mixed.

Use a pastry brush to paint the egg mixture on the top of the pot pie crust.

Wait five minutes for it to dry. Don’t shake or move it during this time.

The egg wash creates a barrier between the moisture and the crust, stopping sogginess or sticking. Plus, it gives a golden-brown finish to the finished dish.

Bake for 25-30 minutes

Preheat the oven to 350 degrees Fahrenheit. Combine chicken, vegetables, and almond milk in a large bowl. Season with your favourite spices. Transfer the mixture into a 9” pie dish.

Roll out the refrigerated pie crust. Cut strips that are about one inch wide. Lay down strips around the edges of the pot pie, making sure each strip butts up against its neighbour. Create a lattice design with two strips across the top edge. Fill any gaps with the remaining dough.

Put it in an ovenproof dish if needed. Bake for 25-30 minutes, or until golden brown. Let cool for 10-15 minutes before serving. Enjoy!

Let cool before serving

Once the pot pie is baked, let it chill for 10 minutes. This helps spread the heat evenly inside the pie and lets the flavors blend. It also makes cutting easier, especially if cheese is on top. Don’t let your guests burn their mouths on hot filling! Letting the dish cool allows everyone to enjoy it.

In conclusion, the Thai Coconut Curry Pot Pie is a delicious and creative way to bring exciting new flavors to an old classic. If you’re a fan of Thai food and pot pies, this recipe is a perfect way to combine these two favorites. The dish is creamy, spicy, and packed with delicious chicken and vegetables, making it a great choice for a hearty dinner or special occasion.

For more Chicken Recipes, check out 12 Chicken Recipes For All Occasions Yet Quick and Easy.

Frequently Asked Questions

1. What is Thai Coconut Curry Pot Pie made of?

Thai Coconut Curry Pot Pie is made of a creamy coconut milk-based sauce with Thai red curry paste, mixed vegetables, and chicken or tofu. The pie is topped with a flaky, buttery crust.

2. Is Thai Coconut Curry Pot Pie vegan-friendly?

Yes, Thai Coconut Curry Pot Pie can be made with tofu instead of chicken and a vegan crust. Just make sure to use a vegan-friendly red curry paste.

3. Can Thai Coconut Curry Pot Pie be frozen?

Yes, Thai Coconut Curry Pot Pie can be frozen. Make sure it is completely cooled before wrapping it in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 3 months.

4. What can I serve with Thai Coconut Curry Pot Pie?

Thai Coconut Curry Pot Pie pairs well with a side salad, steamed vegetables, or jasmine rice.

5. How spicy is Thai Coconut Curry Pot Pie?

The level of spiciness can vary depending on the amount of Thai red curry paste used. Adjust the amount to your desired level of spiciness.

6. Can I use a pre-made crust for Thai Coconut Curry Pot Pie?

Yes, you can use a pre-made crust for Thai Coconut Curry Pot Pie, but homemade crust will give you a flakier and tastier pie.
Ethan Walker
Ethan Walker

Hey there! I'm Ethan, an adventurous restaurant critic and culinary travel writer with a taste for global flavors. When not wine tasting or getting lost in historical fiction, I'm scouring the world for hidden gem eateries and authentic street food experiences. Join me on a thrilling journey to uncover culinary treasures!