Curry Chicken Pot Pie
Curry Chicken Pot Pie
Savor this this quick and easy pie recipe by Sarah Benjamin from Cooking For Love.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 40 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
  • 1 packet of ready-rolled puff Pastry
  • 1 kilogram cooked Chicken, shredded (whole chicken can be roasted at 200°C for 1 hour 15 minutes then shredded)
  • 4 tablespoons unsalted Butter
  • 4 tablespoons Plain Flour
  • 300 millilitres Chicken Stock
  • 200 millilitres thick Coconut Milk
  • 6 tablespoons Curry powder
  • 5 cloves Garlic
  • 6 Shallots, peeled and chopped into large chunks
  • 1-2 tablespoon Chilli paste
  • ½ cup thawed Frozen Peas
  • 5 Carrots, peeled and cut into 2cm cubes
  • ⅔ large Potatoes, peeled and cut into 2cm cubes
  • ½ tablespoon Sugar
  • ¼ teaspoon Salt
  • ½ teaspoon freshly ground Black Pepper
  • 1 Egg, beaten and mixed with 1 tablespoon Milk or Water (egg wash)
  1. In a blender, blend the shallots, garlic, Chilli paste and curry powder until smooth. Scrape down the sides of the blender to ensure all ingredients are blended well. Add a bit of oil if paste is too dry
  2. Bring a large pot of water to boil and add salt. Blanch the cubed carrots and potatoes for 3-4 minutes, then drain and set aside
  3. On a deep pan, melt the butter over low heat, add the flour and whisk until there are no lumps, for about 1 minute. Whisk in the chicken stock and the coconut milk, cook until thickened and smooth
  4. Turn the heat up to medium and add the cooked chicken, blanched carrots, peas, potatoes, and curry paste and stir for 3-4 minutes. Add in more chicken broth or coconut milk if the curry is too thick
  5. Season with salt, sugar and pepper. Simmer for another 2 minutes, then remove from the heat and cool. Give it a taste and add more seasoning if needed. The curry should reach a custard-like consistency
  6. To make the egg wash, beat 1 egg and mix with1 tablespoon of milk or water. Preheat the oven to 200°C.
  7. Cut the pastry into a piece bigger than the ramekin you are using for the pie – you can choose to make a single big pie or a few individual pies
  8. Ladle the chicken curry filling into the ramekin, then brush the egg wash around the edge of the pot and lay the pastry over the top of the pot.
  9. Press down lightly to seal. Brush the top of the pastry with egg wash and bake in the oven for 30-45 minutes, until the pastry is flaky and golden brown

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