Thai-curry chicken pot pie for one

Chicken second courses Indian cuisine

This chicken pot pie recipe is a reminder that comfort food doesn't have to mean heavy. Bright vegetables and a light Thai curry and coconut chicken filling takes the winter favorite and makes it fit for these warm and rainy days of spring. In the same way that I adore Better Than Bouillon chicken concentrate, store-bought red curry paste is a great shortcut for lazy weekends in, when you're looking for maximal flavor (here in the form of Thai red chiles, garlic, and lemongrass) but with minimal effort. <br /> <br />Speaking of minimal effort, the pie crust is homemade, with the idea in mind that making one single portion of dough feels somehow more manageable than a large one. Relaxing even, at least for me. (But hey, I won't be mad if you decide to use store-bought puff pastry; that stuff is delicious, too.)