Recipe

Chicken curry pot pies

Quick, easy and fun chicken curry pot pies to impress the kids.

  • 35 mins cooking
  • Serves 4
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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
  • 1
    Heat 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.
  • 2
    Heat 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.
  • 3
    Divide 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.

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