Name: Pumpkin Thai Curry Pot Pie
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Grapeseed oil - 1 ½ tablespoons; Chicken thighs, diced - 4 (5 ounce); Salt and ground black pepper to taste - 4 (5 ounce); Diced onion - ¼ cup; Thai red curry paste - 3 tablespoons; Minced garlic - 2 tablespoons; Harissa - 1 teaspoon; Onion salt - 1 teaspoon; Garlic powder - 1 teaspoon; Cornstarch, or as needed - 1 teaspoon; Coconut milk, divided - 2 (14 ounce) cans; Peeled, cubed pumpkin - 3 ½ cups; Green peas - 1 cup; Fresh green beans - ½ cup; Fresh red chile pepper, finely chopped - 1 small; Dark brown sugar - 2 tablespoons; Lime juice - 1 tablespoon; Fish sauce - 1 tablespoon; Sea salt - 1 pinch; Refrigerated biscuit dough - 1 (10 ounce) can; Egg, beaten - 1 large

Ingredients for - Pumpkin Thai Curry Pot Pie

1. Grapeseed oil 1 ½ tablespoons

2. Chicken thighs, diced 4 (5 ounce)

3. Salt and ground black pepper to taste 4 (5 ounce)

4. Diced onion ¼ cup

5. Thai red curry paste 3 tablespoons

6. Minced garlic 2 tablespoons

7. Harissa 1 teaspoon

8. Onion salt 1 teaspoon

9. Garlic powder 1 teaspoon

10. Cornstarch, or as needed 1 teaspoon

11. Coconut milk, divided 2 (14 ounce) cans

12. Peeled, cubed pumpkin 3 ½ cups

13. Green peas 1 cup

14. Fresh green beans ½ cup

15. Fresh red chile pepper, finely chopped 1 small

16. Dark brown sugar 2 tablespoons

17. Lime juice 1 tablespoon

18. Fish sauce 1 tablespoon

19. Sea salt 1 pinch

20. Refrigerated biscuit dough 1 (10 ounce) can

21. Egg, beaten 1 large

How to cook deliciously - Pumpkin Thai Curry Pot Pie

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.

3 . Stage

Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.

4 . Stage

Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.

5 . Stage

Bake in the preheated oven until biscuits are golden brown, about 20 minutes. Unknown