22 October 2012

Plate Up. Curried Chicken Pie

I’m not a huge fan of red meat, so when it comes to a ‘meat pie,’ ironically my favourite kind is chicken! This one is a much-loved dish in my kitchen, it’s a cheat’s pie (just pastry on top) making it easy and scrumptious! Follow my lead…

What you’ll need:
350g chicken
2 tablespoons butter
1 leek
1 white onion
2 celery stalks
1 carrot
3 teaspoons curry powder
½ teaspoon chilli powder
1 tablespoon plain flour
1/3 cup chicken stock
1/3 cup sour cream
½ cup chopped fresh parsley
2 sheets puff pastry
1 egg

What to do:
Preheat oven to 200 degrees Celsius. Chop vegetables finely. Heat butter in a large frying pan, add leek, onion, carrot and celery. Cook stirring until vegetables are soft. Add curry powder, chilli powder, cook, stirring until fragrant. Stir in flour. Add stock. Stir until mixture boils and thickens. Add sour cream, chicken and parsley. Simmer for 2 minutes.

Spoon mixture into a large ovenproof dish. Place pastry on top, tucking in the sides. Pierce the pastry in a several places and brush with beaten egg. Bake pie for 20 minutes or until golden brown.

Photos by Krissie.