Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Green-Curry Chicken Potpie 3.5 (23) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jonathan Lovekin Prep Time: 25 mins Total Time: 50 mins Servings: 6 Yield: 1 9-by-12-inch 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. Ingredients For the curry paste (makes 1 cup) ½ cup chopped lemongrass (from 2 stalks) ½ cup fresh cilantro ¼ cup chopped garlic (about 8 cloves) ¼ 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 (thaikitchen.com) For the filling 1 teaspoon all-purpose flour 1 zucchini, quartered lengthwise and cut into 1-inch pieces 1 ½ 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 Directions 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. Make the curry sauce: Puree spinach, coconut milk, and 1/4 cup plus 1 tablespoon curry paste in blender until smooth. 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. 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. Rate it Print