Chicken Pot Pie Luau Recipe
Recipe information
Make Chicken Pot Pie Luau in just 1h 30m. Chicken, Coconut Lū'au, Onions, Carrots, Puff Pastry Crust
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Ingredients
Filling
Finish & Assembly
Optional Add-ins
Filling
1. Prepare ingredients
If using fresh lu'au (taro) leaves, wash thoroughly and remove tough stems, then finely chop. If using frozen spinach or Swiss chard, thaw and squeeze out excess liquid. Pat chicken pieces dry and season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. Brown the chicken
In a large sauté pan or Dutch oven over medium-high heat, melt 1 tablespoon of butter. Add chicken in a single layer (work in batches if necessary) and sear until golden but not fully cooked through, about 3–4 minutes per side. Remove chicken to a plate and set aside.
3. Sweat vegetables
Reduce heat to medium. Add remaining 2 tablespoons butter to the pan. Add diced onion, carrots, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.
4. Add greens
Add the chopped lu'au (or spinach/Swiss chard) to the pan and cook until wilted and any excess moisture mostly evaporates, 3–5 minutes. If using frozen peas, add them now.
5. Make the roux
Sprinkle the 1.25 cups flour evenly over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste. The mixture will be dry at first but will thicken when liquids are added.
6. Add liquids and seasonings
Gradually whisk in 1 cup coconut milk and 1 cup chicken stock until smooth. Add dijon mustard, nutmeg, remaining 1/2 teaspoon kosher salt, remaining 1/4 teaspoon black pepper, thyme, lemon juice, and optional 1/2 teaspoon sugar. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens to a creamy gravy that coats a spoon, about 4–6 minutes.
7. Finish filling
Return the seared chicken and any accumulated juices to the pan. Stir to coat and simmer 2–3 minutes more to finish cooking the chicken (internal temp should reach 165°F / 74°C). Taste and adjust seasoning with additional salt or pepper if needed. Remove from heat and let cool 10 minutes before assembling to prevent soggy pastry.
Finish & Assembly
8. Preheat oven and prepare dish
Preheat oven to 400°F (200°C). Choose a 9-inch deep-dish pie plate or equivalent baking dish. Lightly butter the dish if desired.
9. Assemble pot pie
Spoon the cooled chicken lu'au filling into the prepared dish, spreading evenly. If using puff pastry sheet, roll it out on a lightly floured surface to cover the dish with a slight overhang. Drape the pastry over the filling, trimming excess and tucking edges as needed. Crimp or flute the edges. Cut 2 small slits in the top to vent steam. If using a rigid pie crust, follow same covering method.
10. Egg wash and garnish
Whisk the egg with 1 teaspoon cold water and brush evenly over the pastry. Sprinkle toasted shredded coconut over the pastry lightly if using, and optionally a pinch of coarse salt.
11. Bake
Place the assembled pot pie on a baking sheet to catch any overflow. Bake in the preheated oven for 25–30 minutes, or until the pastry is puffed and deep golden brown and the filling is bubbling at the vents. If the crust browns too quickly, tent loosely with foil for the last 5–10 minutes.
12. Rest and serve
Let the pot pie rest 10–15 minutes after baking to set the filling. Garnish with thinly sliced green onions and additional toasted coconut if desired. Serve warm.
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