Coconut Chicken Pot Pie

This is the best use of leftover chicken meat! You can quickly pull together this pot pie with frozen veggies and store-bought refrigerator biscuits. If you want it a little richer, use coconut milk in place of water. And if you like yours really juicy, use two jars of sauce!

Serves 4


A 7.5 oz tube of refrigerator biscuits (we like Immaculate Baking)

1 jar Maya Kaimal Coconut Curry

1 1/2 cups diced cooked chicken

1 ½ cups mixed frozen vegetables (with corn, peas, carrots)

1/2 cup frozen pearl onions (optional)

¼ cup water (or coconut milk)


Step 1
Preheat oven to 350. Place biscuits on an ungreased baking sheet, 1-2” apart.

Step 2
In a 2-quart casserole or 9” pie plate combine Coconut Curry, cooked chicken, frozen vegetables, pearl onions (if using), and water.

Step 3
Place the sheet with the biscuits and filling in the oven at the same time. When the biscuits are golden brown (15-20 minutes), remove them, and set timer for an additional 15 minutes to continue baking filling until bubbling hot. 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!)

Step 4
Serve hot with lightly dressed greens.