Thai Curry Chicken Pie

"You will need 4 single serve oven proof bowls or pie dishes for this recipe."
 
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photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff
photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff photo by Fairy Nuff
Ready In:
50mins
Ingredients:
14
Yields:
4 pies
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ingredients

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directions

  • Season flour with salt and pepper.
  • Toss chicken in flour then shake off excess.
  • Heat oil in large skillet on high and cook chicken in batches for 5-6 minutes or until golden brown on all sides.
  • Add the green onion and mushrooms, cook for 1 minute.
  • Add the curry paste and cook, stirring for 1 minute.
  • Add coconut cream, kaffir lime leaves, peas, lime juice and rind, reduce heat to low and simmer for 5 minutes.
  • Remove lime leaves and stir in coriander.
  • Allow to cool.
  • Preheat oven to 200C (400F).
  • Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet.
  • Place one of the pie dishes upside down on the pastry sheet and cut out 4 circles, 1cm larger than the rim of the dish or bowl.
  • Divide curry mixture between the pie dishes.
  • Press a pastry strip around each rim and brush with water.
  • Carefully lift pastry lids over top and press firmly around edges to seal well, trim edges with a sharp knife.
  • Brush pie tops with beaten egg.
  • Bake for 20 minutes or until puffed and golden.

Questions & Replies

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Reviews

  1. Sweet Sami
    The curry filling for these pot pies was wonderful. Full of flavor and really good overall. I did have some trouble with my puff pastry though. I didn't have single serve oven proof bowls so I baked this in a regular pie plate. I took the dish out of the oven when the top was golden brown and well the underside of the puff pastry was doughy and soggy..so we aren't sure if it didn't cook thru because I didn't poke holes in the top(not sure if I was supposed to or not) or if the moisture from the curry made the puff pastry soggy (also b/c I didn't poke holes).... Overall this was a very good dish, and I am going to try to solve my doughy/soggy puff pastry prob, but in the mean time we will continue to make the curry filling by itself.
     
  2. 66568500
    exellent pie tastes better than the normal pies i eat that come from the super market
     
  3. NotQuiteVegetarian
    We loved this Jewelies - it was really yummy, served with sweet chilli sauce - thanks for posting!
     
  4. Peter J
    Yum! Instead of green curry / coconut cream I used some korma curry paste that needed using up and that worked really well.
     
  5. rainbowbrush
    We all enjoyed this and I was so glad there was some left over to take to work. So much better the next day Thank you for putting this recipe up. My DD (8) enjoyed haveing her own pie. I did hers the same just left out step 5 as she is not into spicy.
     
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Tweaks

  1. Peter J
    Yum! Instead of green curry / coconut cream I used some korma curry paste that needed using up and that worked really well.
     

RECIPE SUBMITTED BY

Gold Coast Australia
 
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