This chicken pot pie recipe is a reminder that comfort food doesn't have to mean heavy. A light Thai curry and coconut chicken filling takes the winter favorite and makes it fit for these warm and rainy days of spring. In the same way that I adore Better Than Bouillon chicken concentrate, store-bought red curry paste is a great shortcut for lazy weekends in, when you're looking for maximal flavor (here in the form of Thai red chiles, garlic, and lemongrass) but with minimal effort.
Speaking of minimal effort, the pie crust is homemade, with the idea in mind that making one single portion of dough feels somehow more manageable than a large one. Relaxing even, at least for me. (But hey, I won't be mad if you decide to use store-bought puff pastry; that stuff is delicious, too.)
See original recipe: https://food52.com/recipes/81...
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Serving Size: 1 Serving (370g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 664 | ||
Calories from Fat: 522 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58g | 77 % | |
Saturated Fat 36.5g | 183 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 152.5mg | 47 % | |
Sodium 3381.5mg | 117 % | |
Potassium 526.1mg | 14 % | |
Total Carbohydrate 34.9g | 10 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 29.1g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 664
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