Recipe

Curried chicken pies

Add a little bit of bite to your regular chicken pot pies with these delicious curry versions. Best of all, leftover pies freeze beautifully and can be popped straight into the oven after you get home from work.

  • 2 hrs 30 mins cooking
  • Serves 6
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Ingredients

Curried chicken pies
  • 1.6 kilogram chicken
  • 90 gram butter
  • 1 (150g) white onion, chopped finely
  • 2 (300g) stalks celery, trimmed, chopped finely
  • 1 (200g) leek, chopped finely
  • 1 (200g) red capsicum (bell pepper), chopped finely
  • 3 teaspoon curry powder
  • 1/4 teaspoon chilli powder
  • 1/4 cup (35g) plain (all-purpose) flour
  • 1/3 cup (80g) sour cream
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 2 (sheets) puff pastry
  • 1 egg, beaten lightly

Method

Curried chicken pies
  • 1
    Place chicken in a large saucepan with enough water to just cover the chicken, bring to the boil. Reduce heat, simmer, uncovered, 1 hour. Remove pan from heat, when cool enough to handle, remove chicken from stock. Reserve 1¾ cups (430ml) of the stock for this recipe.
  • 2
    Preheat oven to 200°C (180°C fan forced).
  • 3
    Remove skin and bones from chicken, coarsely chop chicken flesh.
  • 4
    Heat butter in a large frying pan, cook onion, celery, leek and capsicum, stirring, until vegetables are soft.
  • 5
    Add curry powder and chilli powder, cook, stirring, until fragrant. Stir in flour. Add reserved stock, stir over heat until mixture boils and thickens, reduce heat, simmer 1 minute, remove from heat. Stir in sour cream, chopped chicken and parsley. Spoon mixture into six 1¼-cup (310ml) ovenproof dishes.
  • 6
    Cut pastry into six rounds large enough to cover top of each dish. Lightly brush pastry with egg. Place pies on oven tray.
  • 7
    Bake 10 minutes. Reduce oven to 180°C (160°C fan forced), bake pies for further 15 minutes or until pastry is golden brown.

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