Ca Ri Ga (Vietnamese Chicken Curry) Pot Pie

I've been wanting to try a fusion pot pie for a while. It seemed a natural thing to do since using milk to create the creamy gravy in a regular American pot pie was the same as using coconut milk to create a creamy curry. Since I eat Vietnamese French bread with my Vietnamese chicken curry, the flaky pie crust seemed like the perfect foil for the creamy onions, potatoes, and carrots.


Ca Ri Ga (Vietnamese Chicken Curry) Pot Pie
Adapted from my recipes for Ca Ri Ga (Vietnamese Chicken Curry) and Chicken Pot Pie.

For one deep-dish 10-inch pot pie, you'll need:
1 pie crust per my recipe for cherry pie or store-bought pie crust
2 boneless chicken thighs or breasts, cut into 2-inch pieces
1 14-oz can Coconut Milk
1 medium onion, diced
About 2 potatoes, peeled and cut into 1-inch chunks
2 carrots, peeled and cut into 1-inch chunks
2 tblsp Ca Ri Ni An Do (Vietnamese Indian Madras Curry Powder)
1 tblsp corn starch
1/2 tsp salt
Nuoc Mam (Vietnamese Fish Sauce) to taste

Clean and chop chicken. Put pieces in a colander to drain and sprinkle about 1/2 tsp salt over the chicken. Set aside.

Dice onion. In a large stock pot on high heat, drizzle a bit of oil and saute onion until just translucent. Add 1 tblsp of the Madras curry powder to release fragrance.

Move the onion to the side of the pot and add chicken pieces, sauteing until mostly cooked.

Add 1 can of coconut milk, the potatoes, and carrots. Then dissolve 1 tblsp corn starch into about 1/2 cup water so that the chicken and veggies are just covered. I used the leftover can to fill with water to scrape out any last bits of coconut milk. Taste and add fish sauce or salt if necessary.


Turn heat down to medium-low and let simmer for about half an hour. At about the 20 minute mark, skim any scum off the top of the curry, do a taste test and adjust if necessary. Turn the heat off and let the mixture cool.


Meanwhile, make 1 pie crust per my recipe for cherry pie or store-bought pie crust. I went store-bought today because I was already making so many other dishes.

Place one pie crust on the bottom of the pan, fill with chicken curry, place another crust on top, crimp the edges, and poke steam holes with a fork. Surprisingly, my pan was big enough to hold all the filling. If yours isn't, you can easily add another can of coconut milk to the leftovers and eat them as normal chicken curry.


Bake at 350 degrees for half an hour to 45 minutes until crust turns golden.


Slice and serve.


Enjoy!

Who made my recipe for ca ri ga (Vietnamese chicken curry) pot pie?
Anamarie of UnFrogged said, "...boy was it delicious! This was my first pot pie, my second ever pie, and my first pie crust. It came out surprisingly well."

My "Traditional Thanksgiving Dinner with an Asian Fusion Twist" recipes:
Apple Crumble Pie
Ca Ri Ga (Vietnamese Curry Chicken) Pot Pie 
Chai Black Tea
Cranberry Sauce
Cranberry/Plum/Hoisin Sauce
Mashed Okinawan Purple Sweet Potatoes
Peking Duck-Style Roast Turkey with Flour Wrappers, Scallions, Cucumbers and Cranberry/Plum/Hoisin Sauce
Pumpkin Pie with Chai Spices
Sichuan Green Beans
Taro Dinner Rolls

And the leftover turkey recipes:
Shichimenchou (Japanese Turkey Bone) Ramen
Turkey and Cranberry Grilled Cheese Sandwich
Turkey Vegetable Soup

*****
1 year ago today, banh xeo-ish pajeon? Or pajeon-ish banh xeo? (Vietnamese Crepe-ish Korean pancake? Or Korean pancake-ish Vietnamese crepe?)