Thai Red Curry Pot Pies

Look at these adorable mini pot pies!!! Adorbs!

Thai red curry pot pies! Filled with red curry paste, coconut milk, lemongrass, ginger, chile, veggies, and chickpeas!

Unbelievable. 🙂

A coworker of mine told me about this awesome pot pie restaurant called Z Pie. There’s one near us in Placerville and one in Reno. If you’re near either of them, I’ve heard great things so I totally recommend you go. Sadly, none of their pot pies are vegan. So I just had to peruse their menu and make my own! I’ve got two more flavors planned, because how can you NOT dive into creative pot pie flavors?!

I packed up my normal pie tins but still had my muffin tin handy at Preston’s apartment – which means individual sized pot pies were happening!

This “recipe” is really all about assembly. Store bought pie crust, store bought mixed frozen veggies, store bought red curry paste, store bought mixed Thai herbs in a tube, a can of chickpeas. Pot pies have never been so fast!

Thai Red Curry Pot Pies

2015-09-16 13:52:51

Serves 5

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Ingredients

1. 1 T Earth Balance margarine
2. 2 T flour
3. 2 store-bought pie crusts
4. 1 can chickpeas
5. 1 can light coconut milk
6. 2 C mixed frozen veggies (I used a mix of carrots, corn, green beans, and peas)
7. 2 T red curry paste
8. 1 T Thai seasoning mix

Instructions

1. Preheat oven to 400 degrees.
2. Heat a large saucepan over medium heat and melt in the Earth Balance. Add the flour and mix together for a couple of minutes. Then whisk in the coconut milk, curry paste, and Thai seasoning. Cook, stirring occasionally, for about 7 minutes until starting to thicken.
3. While that’s cooking, start cutting out your pie crusts. I used a large mug to cut 10 larger circles (for the base of the pies) and a water glass to cut 10 smaller circles (for the lids.) Spray a muffin tin with cooking spray and press the larger circles into the muffin tin. One thing I’d do differently next time is make sure that all of the bases come to the very top of the muffin tin. A few were a little below the top and they didn’t seal as well and were harder to get out of the pan.
4. When the curry mixture is thickening, add in the frozen veggies and chickpeas and cook for just a couple minutes to heat them through. Spoon the mixture evenly into the muffin tins, and lay the pie lids on top. Use your fingers to press the lids onto the bases, and then seal with a fork. Use a knife to slit some kind of opening in the lids to allow steam to escape your little pies.
5. Bake for about 25 minutes, until bubbling and golden brown on top. I didn’t wait a single second until I started serving. Use a fork and/or a knife (both helped me) to pry the pies out of the tin.

nutrition facts per serving

1. Calories: 363; Calories from Fat: 192; Total Fat: 21.3g; Saturated Fat: 12.6g; Sodium: 501mg; Potassium: 451mg; Total Carbohydrates: 36.2g; Dietary Fiber: 7.6g; Sugars: 5.5g; Protein: 9.2g

Flora Foodie https://florafoodie.com/

Seriously delicious little self-contained meal! I KNOW they’ll become a part of my regular line-up.