Green Curry Chicken Pot Pie

Here at Mekhala, hearty dishes are our jam. And when you mix two of the most iconic comfort foods of the world, you’re in flavor heaven. So, if you’re looking for something Thai-inspired but still close to home, this chicken curry pot pie is an absolute must-try.

Delicious Thai Green Chicken Curry Pot Pie

Ingredients (Serves 1):

  • 1 chicken breast or thigh, sliced into bite-sized chunks
  • 4-6 tsp of Mekhala Organic Thai Green Curry Paste
  • 6-8 tbsp of coconut cream
  • 1 small carrot, diced
  • Half a small white onion, diced
  • Your favorite brand of frozen puff pastry sheet, defrosted
  • Salt
  • 1 egg


  1. For this easy curry chicken pie, start by preheating the oven to 190°C or 370°F.
  2. Add coconut cream, Mekhala Organic Thai Green Curry Paste, onion, and carrot into a small pot and cook at medium heat for about 5 minutes. Stir while cooking.
  3. Add chicken into the pot and cook for a further 6-8 minutes or until chicken is fully cooked.
  4. Prepare pastry by cutting a circle ½ inch larger in diameter than your chosen bowl or ramekin. Set aside.
  5. Beat egg in a separate bowl. Set aside.
  6. Spoon chicken curry into your main bowl.
  7. Cover the top of the bowl with the cut out pastry. Crimp the bowl over the side, making sure it is pressed down.
  8. Poke holes into the top of the pastry with a fork.
  9. Brush pastry with the egg evenly. Use just enough to cover the surface area of the pastry. You need not use the whole egg.
  10. Bake in the oven for 15-20 minutes, or until the top of the pastry is golden brown.
  11. Take your green curry pie out of the oven and cool for about 5 minutes, then serve.

Liked this Thai green curry pie? We’ve got more in store. Check out more of our favorite fusion recipes!

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