So much yum resides within this pie – the coconut curry béchamel filling is crazy delicious and play on the usual French style! Second servings will be had, so bake accordingly! Serves at least 5-6 per pie.
Step 1 - Preheat oven to 400°F. In a saucepan on a medium-low heat, heat Chipotle Infused Olive Oil then begin to gradually add flour, stirring together for 3 minutes to cook off floury taste. Stir in coconut milk slowly whisking until sauce thickens. Stir in ground curry or Curry Rub and set aside.
Step 2 - In a large non-stick pan, add Butter Infused Olive Oil, and add onions and garlic, sauteing for 4-5 minutes. Add spices, cooked chicken, chopped carrots and green beans, stirring occasionally for 4-5 minutes. Add reserved bechamel to vegetables/chicken mixture and stir to combine.
Step 3 - Roll out olive oil pastry dough, leaving 1" overhang of pastry. Fill pie with pot pie filling and place top crust over top. Flute pie crust edges, pressing two crusts together and cut two vents in the top of the pie crust.
Step 4 - Bake pie on a baking sheet for 45-50 minutes - if crust begins to brown too much, cover with foil and continue to bake. Let cool for 15 minutes on a baking rack before cutting.