Pumpkin curry chicken pot pie recipe

Published November 2, 2010 12:20AM (EDT)

Serves 4-6 as a main course

This recipe includes several "shortcut" components (remember the part about fall being my busiest season?) to make it a slightly ambitious, yet realistic, weeknight family dinner. It may be more Rachael Ray than Julia Child, but hey -- at least it's not Ronald McDonald!


  • 2 ready-made pie crusts, thawed (Trader Joe's makes a good one)
  • ½ yellow onion, diced
  • 1 pound skinless, boneless chicken thighs, cut in 1-inch pieces
  • 1-2 tablespoons red curry paste (available in Asian markets or in your grocery)
  • 1 teaspoon fish sauce
  • 1 cup coconut milk (I don't recommend low-fat, as it may make the filling too runny)
  • juice of ½ lime
  • ½ cup puréed pumpkin
  • 1 cup raw pumpkin or butternut squash, cut in ½-inch cubes*
  • Vegetable oil, as needed
  • Optional: handful of frozen peas, diced carrots, diced potatoes or garbanzo beans


  1. Preheat oven to 375°.
  2. Sauté the onion in a small amount of oil, until translucent and a little caramelized.
  3. Push the onions to a side, turn up the heat, and add chicken. Let the chicken brown, then add curry paste, coconut milk, fish sauce and lime juice. Stir in the puréed pumpkin, turn the heat down and simmer until chicken is tender. Turn off heat and mix in raw pumpkin cubes.
  4. Press the bottom crust into a pie pan, and pour filling into the prepared crust. Place the top crust over the chicken mixture, crimp the edges and prick holes in the top.
  5. Bake in 375° oven for 45 minutes.
  6. Let cool and serve in slices, topped with a dollop of nonfat yogurt, if desired.

By Grace Hwang Lynch

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