Coconut Curry Chicken Pie
Ingredients
- 1 5.4-ounce can unsweetened coconut cream
- 1 shallot, thinly sliced
- 3/4 teaspoon Madras curry powder
- 2 cups shredded rotisserie chicken
- 3/4 cup frozen peas
- Kosher salt and freshly ground pepper
- 1 round refrigerated pie dough (half a 14-ounce package)
- 1/2 small head cauliflower
- 2 tablespoons extra-virgin olive oil
- 1/4 cup roughly chopped fresh cilantro, plus more for topping
- Juice of 1/2 lemon
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