Pumpkin Thai Curry Pot Pie: A Delicious Fall Recipe

Ingredients

• 1.5 tablespoons grapeseed oil
• 4 (5 ounce) chicken thighs, diced
• salt and ground black pepper to taste
• 0.25 cup diced onion
• 3 tablespoons Thai red curry paste
• 2 tablespoons minced garlic
• 1 teaspoon harissa
• 1 teaspoon onion salt
• 1 teaspoon garlic powder
• 1 teaspoon cornstarch, or as needed
• 2 (14 ounce) cans coconut milk, divided
• 3.5 cups peeled, cubed pumpkin
• 1 cup green peas
• 0.5 cup fresh green beans
• 1 small fresh red chile pepper, finely chopped
• 2 tablespoons dark brown sugar
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 pinch sea salt
• 1 (10 ounce) can refrigerated biscuit dough
• 1 large egg, beaten

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Heat oil in a pot over medium-low heat. Season chicken with salt and pepper, then add it to the hot oil. Stir in onion, 2 tablespoons of curry paste, garlic, harissa, onion salt, and garlic powder; cook until the onion softens and the chicken is browned, approximately 5 minutes. Stir in enough cornstarch to thicken the mixture. Pour in 1 can of coconut milk. Add the remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.
3. Remove the cover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in the remaining can of coconut milk.
4. Transfer the mixture into a 2-quart baking dish or an oven-safe bowl. Arrange the biscuits evenly on top of the filling. Brush the tops of the biscuits with beaten egg.
5. Bake in the preheated oven until the biscuits are a beautiful golden brown, approximately 20 minutes.

Nutrition

• Calories: 391 kcal
• Fat Content: 27 g
• Fiber Content: 2 g
• Sugar Content: 7 g
• Sodium Content: 760 mg
• Protein Content: 15 g
• Cholesterol Content: 54 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g