Curry chicken pot pie

Yummy Curry chicken pot pie Recipe

Bake this family pie in an ovenproof frying pan or baking dish, then bring it to the table to share and enjoy.
Curry chicken pot pie
Prep Time : 0:10 | Cook Time : 1:15 | Total Time : 1:25 | Serving : 6 person.


  • 900g Coles RSPCA Approved Chicken Thigh Fillets, trimmed, cut into 5cm pieces

  • 2 1/2 tablespoons canola oil, divided

  • 30g unsalted butter

  • 1 small onion, finely diced (about 1 cup)

  • 1 garlic clove, finely chopped

  • 1 tablespoon peeled fresh ginger, finely chopped

  • 1 jalapeño chilli, finely chopped

  • 1 1/2 teaspoons ground coriander?

  • 1 1/2 teaspoons ground turmeric?

  • 3/4 teaspoon ground cardamom

  • 3/4 teaspoon ground cumin

  • 2 carrots, peeled, cut into 2cm pieces

  • 1/2 small butternut pumpkin, peeled, seeded, cut into 2cm pieces (about 2 cups)

  • 1 tablespoon plain flour

  • 1 1/2 cups (375ml) salt-reduced chicken stock

  • 400ml can coconut milk

  • 1 Granny Smith apple, cored, cut into 2cm pieces

  • 1 Coles Brand Australian Free Range Egg

  • 1 tablespoon milk

  • 2 sheets frozen puff pastry, just thawed

  • 1/4 cup fresh coriander leaves


  • Step 1

    Season chicken. Heat 1 1/2 tablespoons of oil in a large pot over medium heat. Add half the chicken. Cook, turning, for 5 mins or until golden brown. Transfer to a plate. Repeat with remaining 1 tbs of oil and remaining chicken.

  • Step 2

    Add butter and onion to pot and sauté, stirring to scrape up browned bits, for 4 mins or until onion is tender. Add garlic, ginger, chilli, ground coriander, turmeric, cardamom and cumin. Cook for 2 mins, stirring frequently, or until fragrant. Add carrot and pumpkin and sauté for 2 mins or until coated. Sprinkle flour over and cook, stirring well to avoid browning, for 1 min. Increase heat to medium-high. Stir in stock, coconut milk and chicken. Bring to a simmer. Reduce heat to medium-low. Simmer gently, stirring occasionally, for 20 mins or until pumpkin is tender. Stir in apple. Season. Transfer to a 2L capacity (25cm) skillet or 20cm square or round baking dish. Set aside to cool.

  • Step 3

    Preheat oven to 200C (180C fan-forced). In a bowl, whisk egg and milk to blend. Stack the pastry sheets on top of each other. On a lightly floured surface, roll out pastry to a 34cm square. Trim dough to form a 32cm disc. Brush some of the egg mixture over edges of skillet or dish. Lay pastry over dish and gently press overhanging edges of pastry onto side of dish. Brush with egg mixture and sprinkle with salt.

  • Step 4

    Bake for 30-35 mins or until pastry is deep golden brown and puffed. Cool for 10 mins. Sprinkle with coriander leaves.

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