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Curry chicken pot pie
Curry chicken pot pie
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Bake and share this delicious family pie straight from the oven to the table.
Ingredients:
  • 900g Chicken Thigh Fillets, trimmed, cut into 5cm pieces
  • 46.00 gm canola oil, divided
  • 30g unsalted butter
  • 1 small onion, finely diced (about 1 cup)
  • 1 garlic clove, finely chopped
  • 20.00 ml peeled fresh ginger, finely chopped
  • 1 jalapeño chilli, finely chopped
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground turmeric
  • 3/4 tsp ground cardamom
  • 1.88 gm ground cumin
  • 2 carrots, peeled, cut into 2cm pieces
  • 1/2 small butternut pumpkin, peeled, seeded, cut into 2cm pieces (about 2 cups)
  • 20.00 ml plain flour
  • 375ml chicken stock
  • 400ml can coconut milk
  • 1 Granny Smith apple, cored, cut into 2cm pieces
  • 1 Free Range Egg
  • 20.60 gm milk
  • 2 sheets frozen puff pastry, just thawed
  • 62.50 ml fresh coriander leaves
Instructions:
  • Season the chicken generously. In a large pot over medium heat, warm 1 1/2 tablespoons of oil. Add half of the seasoned chicken and cook for about 5 minutes, flipping occasionally until golden brown. Transfer the cooked chicken to a plate. Repeat the process with the remaining 1 tablespoon of oil and the rest of the chicken.
  • In a pot, melt butter and sauté onion until tender, about 4 mins. Add garlic, ginger, chilli, ground coriander, turmeric, cardamom, and cumin. Cook until fragrant, about 2 mins. Mix in carrot and pumpkin until coated, then sprinkle flour and cook for 1 min. Increase heat, add stock, coconut milk, and chicken, bring to a simmer. Reduce heat and cook gently for 20 mins until pumpkin is tender. Stir in apple, season, and transfer to a baking dish to cool.
  • Preheat the oven to 200C (180C fan-forced). In a bowl, whisk together the egg and milk. Stack the pastry sheets and roll them out into a 34cm square on a lightly floured surface. Trim the dough into a 32cm disc. Brush the edges of the skillet or dish with some of the egg mixture. Lay the pastry over the dish, gently pressing the overhanging edges onto the sides. Brush the pastry with the remaining egg mixture and sprinkle with salt.
  • Bake until the pastry is deeply golden brown and puffed, about 30-35 minutes. Allow to cool for 10 minutes, then garnish with fresh coriander leaves.

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