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Korma chicken and vegetable pie recipe
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Delight your family with a comforting korma chicken and vegetable pie that's perfect for chilly days.
Ingredients:
  • 500g Australian Chicken Thigh Fillets, cut into 3cm pieces
  • 40.00 ml plain flour
  • 18.40 gm sunflower oil
  • 1 brown onion, finely chopped
  • 500g Frozen Australian Peas, Carrots & Cauliflower
  • 420g jar korma simmer sauce
  • 1 sheet frozen puff pastry, just thawed
  • 1 Free Range Egg
  • 120g pkt Australian 4 Leaf Salad
Instructions:
  • Preheat the oven to 200°C. Coat the chicken with flour by tossing it in a bowl. Heat oil in a large frying pan over high heat. Cook the chicken in batches for 5 minutes until browned all over, then transfer to a plate.
  • Saute the onion in the pan for 3 minutes until softened. Add the chicken back to the pan with the vegetables and gently simmer the sauce. Allow it to reach a gentle simmer, then let it cool slightly before serving.
  • Pour the chicken mixture into a 6-cup (1.5L) pie dish. Top the mixture with the pastry, trimming the edges with a sharp knife. Make 3 small slits on the pastry. Combine the egg with water in a bowl, then brush it over the pastry.
  • Bake for 30 minutes or until the pastry is golden and puffed, then enjoy with a side of fresh salad leaves.

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