Curried chicken pie
Skinless chicken breast
600 g, cut into strips, (see note)
Powdered coconut milk
1 cup(s), (250ml)
Vegetable mix, frozen, with peas and corn
2 cup(s), (240g) (mix of peas, corn and carrot)
7 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof dish with oil.
- Heat oil in a large non-stick frying pan over medium-high heat. Add chicken and cook, stirring, in batches, for 2–3 minutes or until browned. Stir in curry powder and cook, stirring, for 1 minute. Combine cornflour, coconut milk powder and stock in a jug. Add to pan and bring to the boil. Reduce heat to medium and simmer for 3–4 minutes or until sauce thickens slightly. Stir in vegetables.
- Lightly spray each sheet of filo with oil and stack on top of each other. Cut stack into 6 squares. Spoon chicken mixture into prepared dish. Loosely scrunch each square of filo and place in a single layer on top of chicken mixture. Lightly spray with oil. Bake for 12–15 minutes or until pastry is crisp and golden. Serve.