Thai-Curry Chicken Pot Pie For One

• Pie crust
• 4 tablespoons cold unsalted butter, cut up into small pieces
• 3/4 cup plus 2 tablespoons all-purpose flour, plus more for rolling out
• 2 to 3 tablespoons ice water
• 1 large pinch kosher salt
• Filling
• 1 tablespoon unsalted butter
• 1 large shallot, diced
• 2 boneless, skinless chicken thighs (about 1/2 pound), cut into bite-size pieces
• Kosher salt and freshly ground black pepper
• 2 tablespoons Thai red curry paste
• 2/3 cup unsweetened coconut milk (one of those mini 5.46-fluid ounce cans), well mixed (or if you want a more classically creamy filling, 2/3 cup heavy cream plus 2 tablespoons chicken stock)
• 1 cup radishes, quartered
• 1/2 cup frozen peas
• 2 teaspoons fish sauce
• 1/2 lime, juiced
• 1 pinch sugar

1. Preheat oven to 400u0b0F.
2. For the pie crust: In a small bowl using the tips of your fingers, press the flour into the butter until you have small, flat pieces (and most of the flour is touching butter in some way). Add the ice water and salt and form dough into a ball. Wrap and chill in the fridge while you prepare the filling.
3. For the filling: In a small 8-inch, oven-safe skillet, melt the butter and saute the shallot for 1 to 2 minutes, just until fragrant. Add the chicken thighs, season with salt and pepper, and cook for 3 minutes. Stir in the curry paste and cook for 1 minute. Add the coconut milk, bring to a simmer, and keep cooking until reduced slightly, about 10 to 15 minutes. (If you've decided to use heavy cream and chicken stock instead of coconut milk, then skip this step and add them in the next.)
4. Turn off the heat; add the radishes, peas, fish sauce, lime juice, and sugar (plus cream and stock if using); and stir together.
5. Take the pie dough out of the fridge and, using a wine bottle (the best rolling pin in my book), roll out into a flat 9-inch circle (i.e., large enough so it's about 1 inch larger in diameter than the skillet), about 1/8 inch thick. Gently place over the filling, folding the edge under itself all the way around the pan to seal. Crimp if you have the skills (I don't). Cut four slits on top and transfer skillet to a sheet pan (for insurance, in case the pot pie spills over while cooking).
6. Bake for 25 to 30 minutes, or until the crust has browned and filling has reduced.

pie crust, cold unsalted butter, flour, water, kosher salt, filling, unsalted butter, shallot, chicken, kosher salt, red curry, unsweetened coconut milk, radishes, frozen peas, fish sauce, lime, sugar

Taken from food52.com/recipes/81246-thai-curry-chicken-pot-pie-for-one (may not work)