Thai Chicken Pie With Crispy Sweet Potato Topping Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a pie dish.
• STEP 2.In a large skillet, heat oil over medium heat and sauté the onion and garlic until fragrant.
• STEP 3.Add the chicken and cook until browned. Stir in the red curry paste, fish sauce, and coconut milk.
• STEP 4.Simmer the mixture for 10 minutes, then stir in the peas and carrots. Season with salt and pepper.
• STEP 5.Transfer the chicken mixture to the greased pie dish.
• STEP 6.In a separate bowl, toss the sweet potato slices with olive oil, salt, and pepper.
• STEP 7.Arrange the sweet potato slices on top of the chicken mixture, overlapping slightly.
• STEP 8.Bake in the preheated oven for 30-35 minutes, or until the sweet potatoes are crispy and golden.
• STEP 9.Remove from the oven and let it cool for a few minutes before serving.
• STEP 10.Garnish with fresh cilantro and serve with steamed rice or a fresh salad.

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• Feel free to adjust the amount of red curry paste according to your spice preference.
• For extra flavor, you can add some chopped Thai basil or cilantro to the chicken mixture.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pie in the oven at 350°F (175°C) until warmed through.
• Serve the Thai chicken pie with a side of steamed rice or a fresh salad for a complete meal.