Coconut Milk Chicken Pie

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, Coconut Milk Chicken Pie. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Coconut Milk Chicken Pie is one of the most favored of recent trending foods on earth. It's enjoyed by millions every day. It's simple, it's quick, it tastes yummy. They are nice and they look fantastic. Coconut Milk Chicken Pie is something that I've loved my whole life.

Many things affect the quality of taste from Coconut Milk Chicken Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut Milk Chicken Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Coconut Milk Chicken Pie is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can cook Coconut Milk Chicken Pie using 17 ingredients and 9 steps. Here is how you cook it.

I've been cooking this for two years already. You should
try it too.. It is delicious.. have a happy tummy :)

Ingredients and spices that need to be Take to make Coconut Milk Chicken Pie:

1. 2 chicken breast
2. 1/2 cup potatoes, cut into cubes
3. 1/2 cup carrots, cut into cubes
4. 1/2 cup mushroom, sliced
5. 1/2 cup peas ( in can)
6. 2 clove garlic, chopped
7. 1 onion, chopped
8. 2 tbsp butter
9. 1 tsp turmeric powder
10. 1 paprika (optional)
11. 1 1/2 cup coconut milk
12. 1 chicken bouillon cubes (optional)
13. 1 salt
14. 1 pepper
15. 1 tbsp flour, dissolved in 1/2 cup water
16. 1 egg, beaten
17. 1 puff pastry ( i used the low fat but you can also use the normal one if you want to)

Instructions to make to make Coconut Milk Chicken Pie

1. Mix the chicken and turmeric power well and sprinkle a little paprika. (set aside)
2. Heat the butter in the saucepan over medium high heat. Saute the garlic and onion.
3. Add the chicken. Stirring often until the chicken loses its raw look.
4. Add the potatoes and carrots. Stirring constantly for 1 minute. Then add the mushroom, continue stirring for about 30 seconds.
5. Stir in the coconut milk, add the chicken bouillon and bring to boil. Turn down to a simmer, cover. Cook for about 10 minutes or until the potatoes are cooked.
6. Add the peas, stir. Add salt and pepper to taste.Then add the flour, dissolved in 1/2 cup water. Cook until the sauce has thicken. Turn off the heat.
7. Place the puff pastry in the pan. Put the chicken filling. Cover with puff pastry, then seal the edges.
8. Brush the top with beaten egg.
9. Preheat the oven 180°F celsius. Then bake for 45 minutes or until the top becomes brown.

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