Coconut Chicken Pie with Pickled Chile Sauce

Pie Crust To make the pie crust, in a large mixing bowl, combine the all-purpose flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until it resembles coarse crumbs.

Pie Crust Gradually add the ice water, 1 tablespoon at a time, stirring with a fork after each addition. Continue adding water until the dough comes together and can be formed into a ball.

Pie Crust Transfer the dough onto a lightly floured surface and knead it a few times to bring it together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Pie Crust Preheat the oven to 375°F (190°C). Remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.

Pie Crust On a lightly floured surface, roll out the dough into a circle slightly larger than your pie dish. Carefully transfer the dough to the pie dish and press it into the bottom and sides. Trim any excess dough.

Chicken Filling To make the chicken filling, in a large saucepan, combine the coconut milk, chicken broth, diced onion, diced bell pepper, diced carrot, minced garlic, curry powder, salt, and black pepper. Bring to a simmer over medium heat.

Chicken Filling In a small bowl, whisk together the cornstarch and water to make a slurry. Gradually add the slurry to the simmering mixture, stirring constantly, until the sauce thickens.

Chicken Filling Add the shredded cooked chicken breast to the sauce and stir to combine. Cook for an additional 2-3 minutes until the chicken is heated through. Remove from heat.

Chicken Filling Pour the chicken filling into the prepared pie crust and spread it evenly. Smooth the top with a spoon.

Assembly and Baking Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Pickled Chile Sauce While the pie is baking, prepare the pickled chile sauce. In a small saucepan, combine the rice vinegar, water, granulated sugar, soy sauce, minced ginger, minced garlic, and sliced chiles.

Pickled Chile Sauce Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and let the sauce cool to room temperature.

Assembly and Serving Once the pie is done baking, remove it from the oven and let it cool for a few minutes. Serve slices of the coconut chicken pie with the pickled chile sauce drizzled on top.