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Green-Curry Chicken Potpie


This recipe makes enough curry paste for three potpies, so you'll have some extra. It can be frozen for up to three months. Keep it on hand to use in meat, seafood, or noodle dishes for a quick meal.

  • Prep:
  • Total Time:
  • Servings: 6
  • Yield: Makes one 9-by-12-inch potpie

Photography: Jonathan Lovekin

Source: Martha Stewart Living, October 2011


For the curry paste (makes 1 cup)

  • 1/2 cup chopped lemongrass (from 2 stalks)
  • 1/2 cup fresh cilantro
  • 1/4 cup chopped garlic (about 8 cloves)
  • 1/4 cup chopped scallions (about 2)
  • 3 serrano chiles, thinly sliced
  • 2 tablespoons chopped peeled fresh ginger
  • 1 tablespoon finely grated lime zest, plus 2 tablespoons fresh lime juice (from 2 limes)
  • 1 tablespoon coriander seeds, toasted and ground
  • 2 teaspoons cumin seeds, toasted and ground
  • 1 teaspoon whole black peppercorns, toasted and ground
  • Coarse salt

For the curry sauce

  • 1 cup spinach, rinsed well and dried
  • 1 cup unsweetened coconut milk, preferably Thai Kitchen (

For the filling

  • 1 teaspoon all-purpose flour
  • 1 zucchini, quartered lengthwise and cut into 1-inch pieces
  • 1 1/2 pounds boneless, skinless chicken breast and thighs, cut into 1-inch cubes
  • Coarse salt and freshly ground pepper

For the topping

  • 6 sheets (9 by 14 inches) frozen phyllo dough, thawed (from one 1-pound package)
  • Melted unsalted butter, for brushing
  • Coarse salt
  • Garnish: basil leaves


  1. Make the curry paste: Puree lemongrass, cilantro, garlic, scallions, chiles, ginger, lime zest and juice, coriander, cumin, peppercorns, and 1 teaspoon salt in a food processor until smooth.

  2. Make the curry sauce: Puree spinach, coconut milk, and 1/4 cup plus 1 tablespoon curry paste in blender until smooth.

  3. Preheat oven to 375 degrees. Make the filling: Bring curry sauce to a simmer in a medium straight-sided skillet. Whisk in flour, and simmer until thickened, about 2 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes.

  4. Make the topping: Transfer filling to a 9-by-12-inch (8-cup) baking dish. Brush 1 sheet of phyllo with butter. Layer phyllo sheet over filling, crumpling slightly. Repeat with remaining phyllo and butter, leaving space between each sheet to vent. Sprinkle top with salt. Bake until phyllo is golden and filling is bubbling, about 25 minutes. Garnish with basil.

Reviews Add a comment

  • MS10079797
    14 MAY, 2015
    This is a really delicious recipe. I used only one jalapeno instead of three serrano chilis, as my husband can't tolerate hot stuff, but it was very flavorful. I used half the curry paste, and froze the rest. The crumpled fillo dough top is wonderfully crispy and a perfect complement and contrast to the chicken filling. When I served this to my son-in-law when he came for dinner, he told me this was the best dish I had ever made. How can you beat a compliment like that?
  • CleanFreakA1
    13 JUL, 2012
    This recipe has become a favorite in my house. The curry paste takes some time to make, but the fact that it keeps in the fridge for a couple weeks, and freezes well is a bonus. Once the paste is made, you can pull together a delicious pot pie in half an hour. I have added Yukon Gold potatoes and carrots to the recipe to thicken the sauce and add a bit of sweetness, and they work well with the base recipe. Highly recommend this recipe!
  • zooladytoo
    14 OCT, 2011
    I made this without the pastry (served it over brown rice) and enjoyed it, although I enjoyed it more with shrimp. The real gem is that curry paste! It freezes beautifully and is useful in many other recipes...I even used it in a stir fry.