Skip to main content
One-Pot Curried Chicken Pie Fiona Uyema

One-Pot Curried Chicken Pie

I created this One-Pot Curried Chicken Pie as part of my role as a De Dietrich ambassador. There’s something incredibly comforting about a pie, and the added curry flavours in this version of a one-pot chicken pie take that comfort to the next level. It makes a great family supper, and leftovers freeze well for another day.
Servings: 1

Ingredients

  • 1 tbsp vegetable oil
  • 400 g chicken breasts cut into small chunks
  • 4 tbsp butter or more oil
  • 2 large onions finely sliced
  • 2 tsp Fused Chopped Garlic
  • 2 tsp Fused Chopped Ginger
  • 3 tbsp Fused Chinese Curry Paste
  • 2 400g cans chopped tomatoes
  • 1 tbsp caster sugar
  • 300 g potatoes peeled and cut into 2cm cubes
  • 150 g spinach
  • 150 g frozen peas
  • 100 ml coconut cream regular cream also works well
  • 1 pack pack puff pastry (good quality) rolled into a circle slightly bigger than your dish
  • 2 tsp nigella or sesame seeds to top
  • 1 egg yolk to glaze
  • 4 portions streamed rice & green veg to serve (optional)

Instructions

  • Heat the oven to 220°C/200°C fan/gas 8.
  • On a hob, heat the oil over a medium heat in a shallow flameproof casserole dish roughly 30cm wide. Add the chicken pieces and fry for 5 mins, until golden but not fully cooked. Remove from the pan and set aside on a plate lined with kitchen paper.
  • Heat butter (or more oil) in the same dish over a medium-low heat, then add the onions and a big pinch of salt. Fry for 15 mins, or until softened and caramelised.
  • Stir in the garlic and ginger, cook for 1 min, then add the curry paste and fry until fragrant.
  • Add tinned tomatoes into the pan with 1½ cans of water, then stir through the sugar and potatoes. Bring to the boil, lower to a simmer, then cover and cook, stirring occasionally, for 20-25 mins or until the potato is just tender.
  • Add the spinach and peas, and cook for 5 mins. Stir in the coconut cream, then return the chicken to the pan and season to taste.
  • Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Lightly slice a criss-cross pattern across the pastry, brush with the egg yolk, sprinkle with the nigella or sesame seeds and bake for 30-35 mins or until deep golden brown.
  • When fully cooked, leave to rest for 15 mins before serving with rice and green veg.
Tried this recipe?Let us know how it was!
Share Fiona's recipes with your friendsShare on facebook
Facebook
Share on whatsapp
Whatsapp
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on linkedin
Linkedin

Leave a Reply

Recipe Rating