Thai Curry Chicken Pie

Recipe by Jewelies
READY IN: 50mins
YIELD: 4 pies




  • 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.