Curried Chicken Pot Pie
Ingredients
- 8 chicken breasts
- 3 tbsp Garam Masala divided
- 2 tsp salt
- 1 onion finely chopped
- 2 celery stalks finely chopped
- 2 carrots peeled and chopped
- 4 garlic cloves crushed
- ½ tsp ground cardamom
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp coriander
- 2 tbsp flour
- 2 cups chicken stock
- 1 cup cream
- 1-2 tsp lemon juice
- salt and pepper to taste
- 1 roll puff pastry thawed
- 1 egg beaten
Instructions
- Preheat the oven to 180°C
- Season chicken breasts with 2 Tbsp Garam Masala and salt.
- Fry in a hot pan for 3-4 minutes per side. I prefer to under-cook them just slightly as they will continue cooking during baking.
- Remove the chicken breasts from the pan and set aside to rest.
- In the same pan, add a splash of oil and cook the onion, celery and carrot until soft and lightly golden.
- Add the garlic and spices and cook for 1 minute.
- Sprinkle in the flour, stir to coat the vegetables then pour in the stock and cream.
- Bring to a simmer and allow to cook until thickened.
- Cube the chicken and stir into the sauce with the lemon juice then season to taste.
- Top the pie with thawed puff pastry.
- Brush with beaten egg then place in the oven.
- Bake for 20-25 minutes until the pastry is golden and puffed.
- Remove from the oven and serve.
Notes
The filling can be made and refrigerated for up to 2 days. Simply cover with the pastry and bake. If you’d like to freeze this curried chicken pot pie, assemble but don’t brush with egg. Cover with a layer of parchment paper then wrap in foil and freeze for up to 3 months. Bake from frozen until hot and bubbling.