Chicken curry pot pies
Quick, easy and fun chicken curry pot pies to impress the kids.
- 35 mins cooking
- Serves 4
Print
Ingredients
Chicken curry pot pies
- 1 tablespoon vegetable oil
- 800 gram chicken thigh fillets, chopped coarsely
- 2 tablespoon korma curry paste
- 1 cup (125g) frozen peas
- 1 tablespoon cornflour (cornstarch)
- 1 1/2 cup (375ml) chicken stock
- 1 tablespoon finely chopped fresh coriander
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten lightly
Method
Chicken curry pot pies
- 1Heat oven to 200°C/400°F. Grease four 1-cup (250ml) 10cm x 6cm (4-inch x 2½-inch) ovenproof ramekins. Place on a baking tray.
- 2Heat oil in a large frying pan over high heat; cook chicken, stirring, until browned all over and cooked through. Add curry paste; cook, stirring, until fragrant. Add peas and combined cornflour and stock; bring to the boil. Reduce heat; simmer, stirring, until sauce has thickened. Stir in coriander; season.
- 3Divide mixture evenly between ramekins. Cut pastry into quarters. Press one pastry square over the top of each ramekin; brush with egg. Bake 15 minutes or until pastry is browned lightly and puffed.
Notes
The chicken pie filling can be made a day ahead. Heat until warm then add the pastry and bake just before serving. You can brush the pastry with a little milk instead of the egg, if preferred.
