1 lb chicken breast, roasted and shredded(I did mine with garlic powder, oriental seasoning and pepper)
1 medium broccoli crown, chopped small
1/2 red bell pepper, chopped
1 TB olive oil
1/2 cup onion, chopped
1 clove garlic, minced
1/4 cup green onion, chopped
1/4 cup fresh cilantro, chopped
1/2 cup chicken broth
1/4 cup peanut sauce(peanut butter is an acceptable sub if you want)
1/4 cup orange juice
1-2 tsp Thai Curry Paste(Green is Spiciest, then Red, Yellow is Milder)
1/4 cup chopped peanuts
1 1/4 cup flour(GF alternative if you like, add 1 tsp xanthan gum)plus a bit for rolling
1/4 cup finely ground peanuts or peanut flour
1/2 cup cold butter, cut into chunks
1/4 cup green onions, sliced
1/2 tsp salt
6-8 TB ice water
Mix flour and peanuts together, in a food processor or high powered blender (or by hand) place flour mix butter and green onions, pulse until it resembles coarse sand. Add salt and ice water 1 TB at a time until it just holds together(dont go overboard on water!)
Remove and place on a hard surface, smoosh it down with the heels of your hands a few times. Form into a disk, sprinkle with flour and wrap in plastic wrap. Refrigerate at least 1 hour.
In a large pan heat oil over medium heat, add onion and garlic and cook 2-3 minutes until tender.
Add green onion, cilantro, chicken broth, peanut sauce, oj and curry paste. Simmer together for 2-3 minutes.
Then add chicken, broccoli and pepper and stir well. Heat through.
Pour mixture into a 9 x 13 baking dish.
Sprinkle with peanuts
Preheat oven to 375
Remove crust dough from fridge, allow to warm for 5-10 minutes.
On a floured surface with a floured rolling pin GENTLY roll to just larger than 13 x 9 rectangle(I actually prefer to roll it on floured wax paper, it makes transfer so much easier!)
Gently place the crust over the top of the pie filling, tucking in the side as needed. Make 3 large slits, and brush with butter or egg wash if you like.