Pot Pie

1.5-2 lbs of Boneless Chicken Thigh

6 Cloves Garlic

Curry Powder

Vegeta

Paprika

Olive Oil

4 Small Carrots, Peeled and Diced

3 Ribs Celery, Diced

1 Red Onion, Diced

2 8-oz Boxes of Cremini Mushrooms, Stemmed and Quartered

2 Cans Coconut Milk

3 Tablespoons Lemon Zest

1 Thumb-Sized Knob of Ginger, Smashed and Diced

1 Small Bunch Basil, Tough Stems Removed

3 Small Idaho Potatoes, Large Dice

2 Tomatoes, Ripe

1 Tablespoon Brown Sugar

4 Large Piecrusts

1 Stick Softened Butter

Salt

1 Egg, Beaten

Preheat oven to 425°F.

Combine the chicken and garlic in a large mixing bowl. Sprinkle the chicken on all sides with curry powder, Vegeta, paprika, and olive oil. Mix to coat and let sit for 15 to 20 minutes, then brown over medium heat on all sides in a Dutch oven.

Remove the chicken to a plate and cook the vegetables (carrots, celery, onion, and mushrooms) in the same pot until they are soft, scraping up any brown bits from the chicken.

Add the chicken back to the pot, pour in the coconut milk, and bring everything to a simmer.

Add the lemon zest, ginger, basil, potatoes, and tomatoes, crushing the tomatoes with your hands into the pot and discarding the skins when you’re done. Stir in the sugar. Taste for salt, sugar, heat, etc.

Simmer until potatoes are cooked through — at least 20 minutes — smashing them a bit as they cook with a wooden spoon to release their starches. Use the spoon to slightly shred the chicken. Let it cool down before adding it to the pie.

Meanwhile, grease two spring-form cake pans with lots of butter and sprinkle on some sea salt. Press in the crusts and chill in the refrigerator.

When the curry has cooled, place it in the cake pans with a slotted spoon so you don’t add too much liquid. Add the top crusts. Crimp around the edges and make a few slits around each center point with a knife, like on a regular pie.

Bake until the filling is bubbling through the slits, then baste the tops with butter and the beaten egg at least once, if not twice, and continue to bake until really golden brown and the edges are dark brown and crunchy.

Serve with Hot Sauce.