Coconut Chicken Pot Pie

Serves 2

  • A 7.5 oz tube of refrigerator biscuits
  • 1 container (15 oz) Maya Kaimal Coconut Curry (for club size use about 2 cups)
  • 1 cup diced cooked chicken
  • ½ cup mixed frozen vegetables (with corn, peas, carrots and beans)
  • ¼ cup frozen pearl onions (optional)
  • ¼ cup water
  • Preheat oven to 350. Place biscuits on an ungreased baking sheet, 1-2” apart.
  • In a medium bowl, stir to combine Maya Kaimal Coconut Curry, cooked chicken, frozen vegetables, pearl onions (if using), and water. Tip mixture into a 1-quart casserole dish or 9” pie plate.
  • Place biscuits and filling in the oven at the same time. After 10 minutes remove biscuits to cool slightly, and set timer for an additional 10 minutes to continue baking coconut mixture. When timer rings, place as many biscuits as fit comfortably on top of filling and continue baking together another 5 minutes. (If you have leftover biscuits, serve them lightly toasted for breakfast with butter and honey!)
  • Serve hot with lightly dressed greens.

 

 

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