Curried Chicken & Vegetable Pie

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11 Ingredients

Number of servings

2teaspoons extra virgin olive oil
500grams chicken thigh fillets, cut into 4cm pieces
1 brown onion, chopped
1/4 bunch coriander, sprigs picked
2tablespoons tomato paste
2tablespoons plain flour
1teaspoons curry powder
1 cup chicken stock
2 cups Woolworths frozen Australian winter veg mix
1 sheet frozen Woolworths puff pastry, partially thawed
1 egg, lightly beaten

Description

This warming pie is filled with tender chicken pieces, hearty winter vegetables, and a rich, flavourful curry sauce. You can even use up leftover frozen veggies to make this delicious curried chicken and vegetable pie.

Prepping tip:

For a less spicy flavour, reduce the curry powder by half.

Method

Step 1 of 3

Preheat oven to 200°C/180°C fan-forced. Heat half of the oil in a medium ovenproof frying pan over medium-high heat. Add half of the chicken. Cook, turning once, for 4 minutes or until lightly browned. Transfer to a plate. Repeat with remaining chicken. Heat remaining oil in the pan over medium heat. Add onion. Cook, stirring often, for 3 minutes or until soft. Reserve half of the coriander sprigs. Coarsely chop remaining coriander.

Step 2 of 3

Add paste, flour and curry powder. Cook, stirring, for 1 minute or until onion is evenly coated. Add stock. Stir until well combined. Simmer for 3 minutes or until sauce thickens. Season. Add frozen vegetables and chopped coriander. Mix until well combined. Remove from heat. Carefully stir in chicken until well combined.

Step 3 of 3

Place pastry sheet on top of filling. Fold in edges and scrunch in overhanging sides. Press a fork lightly over edges, if desired. Brush with egg wash. Cut a cross in the centre of pastry. Bake for 25 minutes or until golden. Scatter with remaining coriander. Serve.