Pillsbury Pie Crust (2pk)
Boneless Chicken Breasts
Lite Coconut Milk
Thai Red Chili Paste
Spices (Cumin, salt, black pepper, ground ginger)
Mango Chutney (Recipe on everythingbutfish.tumblr.com)
Step 1: Veggie Prep
Preheat oven to 450 F. Prep all your vegetables. Dice onions, garlic, and slice carrots into thin pieces. Set aside. Now chop up a bunch of fresh cilantro and set aside.
Step 2: Preparing Pie Filling
Now time to adjust all your flavors! Take a cheese grater and grate in some fresh ginger. Now add in salt, pepper, ground ginger, and cumin to taste. Now add in about a half cup of chicken stock, and a table spoon of cornstarch, whisk well, cover, and let it simmer…stirring occasionally.
Step 3: Start Cooking the Crust
Take one of the pie crust and lay into a large greased pie dish. Place in preheated oven for about 12 minutes or until it is browned.
While pie crust is cooking check on your chicken. In order to have the pie set properly the filling must be thick. If filling is thick from your previous adjustment and taste great then you are ready to fill the pie! If it is too thin add in corn starch a little at a time until the mixture is thick. Also make sure you taste to adjust flavors, when I cooked this I had to add in more cilantro and chili paste.
Step 4: Pie Assembly Pt.1
Step 5: Pie Assembly Pt.2
Step 6: Cooling
Step 7: Serving and Suggestions
- Try green chili paste for a different flavoring style.
- Add in hot chili flakes to make it extra spicy.
- Make them as miniature pies for any dinner occasion!