Thai Chicken Pot Pie Recipe

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Thai Chicken Pot Pie
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  1. Preheat oven to 350.
  2. Combine first four ingredients in a large microwave safe bowl. Microwave on high for 1 minute. Stir until smooth.
  3. Add mixed vegetables, chicken and sugar snap peas. Toss to coat.
  4. Transfer mixture to a 1-1/2 quart round casserole dish.
  5. Brush edge of dish with egg. Place pie dough on top of chicken mixture letting extra pie dough go over the sides.
  6. Press to seal. Brush top of pie crust with egg, then sprinkle cilantro, peanuts, and red pepper on top.
  7. Bake for 30 to 35 minutes or until crust is golden brown and sauce is bubbly.
  8. Remove from oven and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 528.95 Kcal (2215 kJ)
Calories from fat 277.37 Kcal
% Daily Value*
Total Fat 30.82g 47%
Cholesterol 61.19mg 20%
Sodium 3365.66mg 140%
Potassium 571.19mg 12%
Total Carbs 41.61g 14%
Sugars 12.97g 52%
Dietary Fiber 2.7g 11%
Protein 23.14g 46%
Vitamin C 15.7mg 26%
Vitamin A 0.7mg 24%
Iron 60.3mg 335%
Calcium 61mg 6%
Amount Per 100 g
Calories 192.96 Kcal (808 kJ)
Calories from fat 101.18 Kcal
% Daily Value*
Total Fat 11.24g 47%
Cholesterol 22.32mg 20%
Sodium 1227.78mg 140%
Potassium 208.37mg 12%
Total Carbs 15.18g 14%
Sugars 4.73g 52%
Dietary Fiber 0.98g 11%
Protein 8.44g 46%
Vitamin C 5.7mg 26%
Vitamin A 0.3mg 24%
Iron 22mg 335%
Calcium 22.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.6
  • 14

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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