Chicken Curry Pot Pie

Recipe from Annie McAferty

For the filling:

2 tablespoons butter

2 tablespoons flour

1 cup of chicken stock

1 cup coconut milk

1 tablespoon red curry paste

1 teaspoon curry powder (I used more of both kinds of curry)

1/2 teaspoon salt

1/2 red onion, sliced into half moons

2 sweet potatoes, peeled and cubed

1 chicken breast, cubed

1/2 cup frozen peas or shelled edamame

1/4 cup fresh cilantro

1 pie crust (make your own, use store-bought, whatever works for you!)

1. Over medium heat, melt butter, then add the flour, and stir the paste for about 2 minutes. Add the chicken stock and stir. Add the coconut milk and stir. Add the curry paste, curry powder, and salt.

2. Add the chicken, onions, and sweet potatoes to the pot, and simmer until the potatoes are tender  and the chicken is cooked through, about 20 minutes.

3. Add the frozen peas or edamame, and chopped herbs. The filling is done!

4. Get your pie crust. Fill up a 9- or 10-inch pie pan with the filling, then cover with a circle of pie crust. Cut a slit in the crust. You can freeze your pie at this point, or cook for 25 minutes at 350 degrees right away.  When cooking in the oven, place the pie pan in a cookie sheet to catch any filling that spills out.