Recipe: Tasty Chicken pie with coconut milk

Chicken pie with coconut milk. Coconut milk is the star of this creamy cilantro lime chicken. It adds creamy richness, nutty, and slightly sweet flavor. It also thickens naturally so you Look for canned coconut milk, usually found in the Asian aisle of the grocery store.

Omitted the water and added more coconut milk instead and most importantly, I quadrupled all the spices and then likely nearly-quadrupled them. I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. I've been craving chicken pot pie all winter and one day it just clicked that I should curry it up a little. You can have Chicken pie with coconut milk using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chicken pie with coconut milk

1. Prepare 6 cups of flour.
2. It's 400 g of margarine.
3. It's 1 teaspoon of salt.
4. You need 2 tablespoon of Sugar.
5. Prepare 6 of medium sized Irish potatoes.
6. You need 4 pieces of Carrots.
7. You need of Veget able oil for frying the sauce.
8. It's 2 teaspoon of baking powder.
9. Prepare 3 handful of Shreded chicken.
10. Prepare 1 of medium sized Onion.
11. It's 2 of eggs.
12. Prepare 1/4 cup of Milk.
13. It's 1 of Stock cube.

And since I can't resist adding coconut milk to all While I was preparing the pie crust I had one final stroke of genius, and made it with coconut milk to tie everything together. The coconut milk gives the chicken a subtle sweetness, and creates a rich sauce that's perfect for spooning over rice. In addition to the coconut milk, there's another clever ingredient that adds an intense pop of flavor and subtle heat to this recipe: store-bought Thai green curry paste. Add coconut milk to cover chicken (if not sufficient add a little water or chicken stock).

Chicken pie with coconut milk step by step

1. Cut the Irish potatoes,Carrots and onion.
2. Cut the coconut,add water and blend.squezze the coconut milk out..
3. Mix the flour,Baking powder and margarine.
4. Pour in coconut milk,Knead for 10minutes leave for 7minutes.
5. Heat up vegetable oil,fry the shredded chicken,Irish potatoes,carrots,salt and stock cube then add milk.
6. Roll out the dough on a rolling board with roller and place on the cutter.scoope the sauce place in the middle.use a brush dip in whisked egg and brush on the edges.close the cutter and remove the excesses..
7. Place on flour dusted tray and brush the top with whisked egg..
8. Place in the oven and bake for 25minutes on a low heat..

Place filling into cases and top with puff pastry. Press to seal edges and cut a. This coconut milk pumpkin pie needs to cool for at least two hours (preferably longer). If you like to serve your pumpkin pie cold, then after an hour or so, transfer Some people may be concerned that the coconut milk will cause this dairy-free pumpkin pie to taste like coconut…but that is not the case! Stir in the coconut milk and chicken stock and let that mixture simmer and reduce into a nice, thick, golden-brown sauce.

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