We love Curried Chicken Pie!!  Again, this is a versatile recipe that you can use whatever vegetables you like.  Cauliflower, baby spinach, carrot, corn, zucchini, mushrooms all work well.  You could even dice up pumpkin and chuck it in! You can also make your own pastry by using our pastry recipe.

This pie freezes well cooked, or you could freeze the contents to make for a quick mid-week meal.

Related recipes:  curry powder, vegetable stock paste

 

 

February 20, 2018
  • 10m
  • 40m
  • 50m
  • 1

Ingredients

  • 1 sheet short curst pastry
  • 1 tbsp. butter
  • 1 sheet butter puff pastry
  • 2 chicken breast
  • 2 c diced veggies (peas, corn, zucchini and carrots)
  • 2 tbsp. milk (for basting)

Sauce Ingredients

  • 1 brown onion
  • 30 g butter
  • 400 g tin coconut cream
  • 50 g plain flour
  • 1 tbsp. curry powder
  • 1 tbsp. vegetable stock paste
  • 2 pinches ground black pepper

Instructions

Thermal Cooking Method

  1. Preheat oven to 180°C and grease a pie dish with a small amount of butter. Place a sheet of pastry in base of pie dish, ready to fill.
  2. Roughly dice the chicken and dice required vegetables. Add enough water to the mixing jug so the blades are fully covered. In your steaming tray (the deep one), place the diced chicken and put the veggies in the top tray, and set into place.
  3. Cook for 15 minutes/steaming temp/speed 2. Set this aside and make the sauce. Tip out any excess water from the jug, but no need to wash it.
  4. To make the sauce, peel and quarter the onion. Add onion to the mixing jug and blitz 3 seconds/speed 6, add the butter and cook 3 minutes/100ºC/speed 1.
  5. Add all other sauce ingredients and cook for 7 minutes/90ºC/speed 4.
  6. Now add both the chicken and veggies back into the sauce mix and shred the chicken apart by spinning for 3 seconds/speed 4/reverse. Skip this step if your chicken is already finely diced.
  7. Pour filling into your pie dish and cover with more pastry. Baste with milk.
  8. Cook in the oven for approx. 30-40 minutes (or until golden on top).
  9. Serve with veggies of choice, or with chips and salad.

Traditional Cooking Method

  1. Preheat oven to 180°C and grease a pie dish with a small amount of butter. Place a sheet of pastry in base of pie dish, ready to fill.
  2. Dice the required vegetables and boil or steam your veggies until cooked.
  3. At the same time dice your chicken. Then add finely diced onion to a frying pan and sauté until translucent. Add diced chicken and cook off to sear the outsides.
  4. Once the chicken is seared, but not cooked, add all the sauce ingredients and cook for 7 minutes until thickened.
  5. Add the veggies into the sauce and mix until well combined.
  6. Pour filling into your pie dish and cover with more pastry. Baste with milk.
  7. Cook in the oven for approx. 30-40 minutes (or until golden on top).
  8. Serve with veggies of choice, or with chips and salad.

Nutrition

  • 6