A rustic open-faced skillet pie filled with coconut-ginger braised chicken and topped with a golden, flaky crust.
This dish takes the flavors of Thai coconut-braised chicken -- galangal, ginger, garlic, coconut milk, and a touch of palm sugar -- and folds them into a rustic pan pie format more familiar to home bakers, with a buttery crust baked over a savory coconut filling in a single skillet. It's not a traditional Thai dish, but an honest fusion built on real Thai braising technique: chicken thighs are browned first, then simmered slowly in coconut milk with aromatics until the sauce reduces to a thick, fragrant gravy. The technique that matters most is reducing the coconut braise until it's thick enough to hold its shape under a pie crust -- if it's too loose, the crust goes soggy. Ginger and galangal (or extra ginger if galangal isn't available) go in early so they mellow, while a squeeze of lime at the end keeps the richness in check. Baked until the crust is deep golden and the filling bubbles at the edges, this is comfort food that borrows Southeast Asian aromatics for a Western pastry format -- good for using up leftover braised chicken too.
Serves 6
Heat oil in an oven-safe skillet over medium-high. Brown chicken chunks 4-5 minutes, then remove and set aside.
In the same skillet, cook onion 5 minutes until soft, then add garlic, ginger, and galangal, stirring 1 minute until fragrant.
Return chicken to the pan with coconut milk, fish sauce, and palm sugar. Simmer uncovered 20 minutes, stirring occasionally, until thick enough to coat the back of a spoon.
Stir in lime juice and let the filling cool for 10 minutes so it doesn't melt the pastry.
Preheat oven to 200C/400F. Drape puff pastry over the filling in the skillet, tucking edges down against the sides. Brush with egg wash and cut 2 vents.
Bake 20-25 minutes until the pastry is deep golden and puffed. Rest 5 minutes, scatter with cilantro, and serve straight from the skillet.
Reduce the coconut braise until thick before topping with pastry, or the bottom crust will turn gummy.
Galangal has a sharper, more citrusy flavor than ginger -- look for it frozen at Asian grocers if fresh isn't sold locally.
Let the filling cool slightly before adding pastry so the butter in the dough doesn't melt prematurely.
Use shrimp instead of chicken and reduce the braise time to 8 minutes.
Make individual hand pies with the same filling in puff pastry squares.
Add a diced red bell pepper to the braise for color and sweetness.
Refrigerate covered up to 3 days. Reheat in a 180C/350F oven for 10-12 minutes to recrisp the pastry; microwaving will make it soggy.
This is a modern fusion recipe combining classic Thai coconut-braising technique -- seen in dishes like gaeng gai kati -- with a Western pie format, not a dish with deep roots in Thailand itself.
Yes, a standard shortcrust or pie dough works fine -- just blind-bake edges lightly if using a very wet filling.
The filling was likely too loose when the pastry went on -- simmer the braise longer next time until it holds its shape on a spoon.
Yes, the coconut chicken braise keeps refrigerated for up to 3 days -- just reheat and cool slightly before topping with fresh pastry and baking.
Per serving (310g / 10.9 oz) · 6 servings total
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