More About This Recipe
There's chicken pot pie, then there's KOREAN chicken pot pie. Pony up.
Every now and then, nothing hits the spot more than a good ole chicken pot pie. A pipin' hot pie crust blanketing a cozy cave of chicken and veggie gravy goodness.
But then I made this Korean Chicken Pot Pie, and I just may be a convert. Serious talk.
I didn't create this amazingness. Oh no. I saw it on Kimchi and Meatballs and almost fell on my face. The idea of packing two buttery pie crusts with not only chicken and veggies, but RICE and KIMCHI and SCALLIONS and SWISS CHARD? Are you kidding?
No. No, I'm not.
Also, sorry to yell.
I tweaked it just a tad because that's just who I am. I'll also tell you this – with it being rice-heavy, there isn't as much gravy. But I think it's legit in this situation. It's bright yet comforting. Filling, yet leaves you eager for more.
Dang. Now I want more.
Let's do this!
Start by searing your chicken. Once it starts to brown, add some orange juice and soy sauce. Mmmmm.
Then add a bunch of chopped swiss chard. Gosh.
THEN, in a bowl, you'll combine the chicken, chard, rice, kimchi (I found a Korean version at Whole Foods!), and scallions. Get it all tossed and gorgeous.
Then take one Pillsbury pie crust and place it in the bottom of a 9-inch pie pan. Get it snuggled against the bottom and sides. Then trim any excess.
Then pack that filling IN, man. Pack it, pack it.
Lay the remaining pie crust on top, trimming the overhang and crimping the edges. Yours will look much better than mine. Promise.
Give her a few slits for steam and...
VOILA! A few sriracha drizzle drops and dude, you're good to go.
Get in that.
Because I'm about to.
Can you believe it? KOREAN chicken pot pie. Bev says do this. For more musings, visit her blog Bev Cooks and her Tablespoon profile.