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Epicurious
Bon Appétit

Green Curry Chicken Pot Pie

By Shilpa Uskokovic

4.6

(5)

Thai Curry Chicken Pot Pie in a rounded white bowl on a blue surface
Photograph by Isa Zapata, Prop Styling by Christina Allen, Food Styling by Thu Buser

This is for those of us who douse our chicken pot pie in hot sauce when no one is looking. A little heat from canned green curry paste and a generous splash of lime juice put a bright spin on this familiar comfort food. We highly recommend Maesri brand curry paste for its balanced heat and aromatic warmth. Don’t have green or just want to switch things up? Red or yellow curry paste are easy swaps. Cooking skinless, boneless chicken breasts from scratch, rather than tearing up a rotisserie chicken, is a small effort to make for the payoff: big chunks of juicy meat that feel substantial and satisfying.

What you’ll need

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