A few weeks ago I came across Martha Stewart’s Green-Curry Pot Pie recipe. Although I’m not a big fan of green curry, I am a big fan of a certain Thai marinade! So I was inspired to do a Thai Chicken Pot Pie, thanks Martha!


Start by whipping up a batch of the Tripe Herb Marinade. You’ll need about 1/3 of it, but save it in the fridge or freezer to use later for something else (I have a tri tip sitting in the fridge that’s just waiting to marinate in this stuff!).


Next slice the boneless skinless chicken breasts into strips and sauté until cooked through on high heat. Season with salt and pepper.

1.5 lb boneless skinless chicken breasts
season salt
season pepper


Once the chicken is cooked through, add enough of the Thai sauce to cover the bottom of the pan, about 1 cup. Continue to stir until bubbly (about 3 minutes). The sugar in the marinade will caramelize and thicken the sauce slightly.

1 cup Thai sauce


Transfer the chicken to a casserole pan or baking dish. Unroll the stack of phyllo dough, and wad (professional cooking term) 1/2 sheet at a time and cover the chicken.

4 sheets (8 half sheets) phyllo dough



Spray the top of the dough with cooking spray to ensure browning. Bake at 425 for 5 – 10 minutes or until the top is browned.

about 1 tsp cooking spray


While waiting you could always throw some snow peas in the pan that you cooked the chicken in.


Pull out the pot pie and serve immediately!




The moist chicken with the crunchy top was a great combination. This can easily be made ahead of time and popped in the oven when it’s time to eat.

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