Pumpkin Thai Curry Pot Pie

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.

3. Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.

4. Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.

5. Bake in the preheated oven until biscuits are golden brown, about 20 minutes.

Cook's Notes:

You can use butternut squash instead of pumpkin, any onion you like, maple syrup instead of brown sugar, and a serrano chile instead of a red chile. I used cornbread biscuits for this.

If you prefer the both to be thinner and less creamy, use 1 can of coconut milk and 1 cup of chicken broth, but you'll regret it.

Pot pie traditionally has peas, carrots, corn, and green beans but you can use whatever vegetables speak to your spirit.

If you're camping, you'll want to fry your biscuits in a frying pan over low heat and wait until they brown on both sides. I like to cover them and allow them to steam so they cook through. Add them to your curry and cover for another 5 minutes and your biscuits should be made through.