Curry Chicken Pie
Ready In: 40 mins
Serves: 4-6
Yields: 1 pie
Ingredients
- 500 g chicken breasts, cut into cubes
- 1 onion, diced
- 125 g frozen spinach
- 150 g button mushrooms, sliced
- 1⁄2 cup evaporated milk
- 1⁄2 cup cream
- 1 tablespoon curry paste
- 2 sheets puff pastry
- 1 teaspoon oil
- 2 tablespoons cornflour
- 1⁄3 cup water
- 1 egg white
Directions
- Cut chicken breast into cubes and brown in pan with oil.
- Place spinach in a microwave proof bowl, cover and heat for 3 minutes. Spinach should now be defrosted.
- Dice Onion.
- Slice mushrooms.
- Place spinach, onion and mushrooms in pan with chicken and heat through until these are soft.
- Add curry paste and stir through
- Add evaporated milk and cream and allow to simmer for approximately 5 minutes.
- Combine cornflour and water and then add to pan to help thicken up the gravy.
- Grease pie dish with baking spray and place 1 sheet of pastry into dish.
- Pour in the pie filling and then cover with the remaining pastry sheet.
- Baste top of pastry with egg white to assist in browning.
- Place in oven at 180 degrees.
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