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Curried Chicken Pot Pie

24 Jul

This recipe has a bit of multi-tasking in it but it is definitely worth it. The pastry comes out crisp and the filling is slightly spicy with a light creaminess. It would also be a good dish to serve to guests as you can cook it in separate ramekins which are very neat and just adorable. It is quite adjustable and you can use a wide variety of vegetables or change the spiciness of the dish.

Curried Chicken Pot Pie ( Serves 4)

115g butter

2 potatoes, peeled and diced

2 carrots, diced

1 onion, diced

1/4 courgette, diced

1 cup frozen peas

950 ml chicken stock

60g plain flour

salt and black pepper

1/2 tsp dried thyme

1 bay leaf

450g chicken breast, diced

60 ml olive/rapeseed oil

1 stock cube

pinch of paprika

1 tbsp korma curry paste

1 sheet of puff/filo pastry, cut into 4 squares

1 egg, beaten with 1 tbsp water

  • Preheat the oven to 200ºc /395ºf  and grease four individual ramekins.
  • Put the olive oil, stock cube, paprika and korma paste in a bowl and mash it until smooth. Add the chicken and mix until coated.
  • Cook the chicken in a frying pan over a high heat until cooked through then set aside for later.
  • Put the butter in a pan over a medium until melted. Add the potatoes and carrots and cook, stirring occasionally for 4-5mins. Add the onions, courgette and peas and cook for a further 3mins.
  • Stir in half the chicken stock, then beat in the flour. Gradually whisk in the rest of the chicken stock until thick. Season with salt and pepper.
  • Stir in the thyme, curry powder, bay leaf and the korma chicken pieces.
  • Divide the chicken mixture between the four ramekins. Place a square of pastry over the top of each ramekin, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four ramekins on a baking sheet. Bake in the oven for 25mins or until the pastry is puffed and golden brown. Leave to cool for 2-3mins before serving.
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