This is what I’m making the second it’s under 80 degrees out. Green Curry Chicken Pot Pie, recipe below! Ingredients - 3 tbsp neutral oil, divided - 1.25 lbs (about 6) boneless skinless chicken thighs, cut into bite-sized pieces - Kosher salt - 2 med shallots, finely diced - 5 cloves garlic, thinly sliced - 3 med carrots, peeled, halved, thinly sliced - 4 mini gold potatoes, cut into bite-sized pieces - ⅓ cup all-purpose flour - 4 oz. green curry paste - 1 can (13.5 oz.) full-fat coconut milk - ⅓ cup water - 1 lime, juiced - 1 tbsp fish sauce - 1 ½ tsp granulated sugar - 1 cup frozen peas - 1 sheet frozen puff pastry, thawed - 1 egg - 2 tbsp black and white sesame seeds Preparation 1. Preheat oven to 400F. 2. Add 2 tbsp oil to a 9”-10” cast iron pan over medium-high heat. Add chicken, season with salt, and cook until browned on outside and fully cooked, 5-7 min. Use slotted spoon to transfer chicken to bowl, allowing drippings to remain in pan. 3. Add shallots, garlic, carrots, and potato to pan, season with salt. Cook, stirring occasionally until vegetables soften and begin to pick up a bit of color, 10 min. Sprinkle flour over vegetables and cook stirring constantly until flour is a pale golden color, 3-5 min. Add curry paste, continue mixing, and cook for another 2 min. 4. Pour in coconut milk and water, stir to combine, bring to a boil. Reduce heat to medium and simmer until mixture thickens and potatoes are fork tender, 5-7 min. Add cooked chicken to pan, mix well. Remove pan from heat. 5. Stir in lime juice, sugar, and fish sauce. Add in frozen peas, mix well, and smooth out the top of the filling. 6. Flour a clean work surface. Roll out puff pastry until it’s slightly larger than pan—drape puff pastry over the pan, tucking the corners of the pastry under itself. Cut an “X” at center of puff pastry. 7. Beat egg with 1 tsp water and brush over top of puff pastry, sprinkle sesame seeds over top. 8. Place pan on baking sheet to catch any drippings and bake until puff pastry is golden brown on top and the filling is bubbling on the edges, 35-45 min. Let cool for 10 min before serving.