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Photo of Curried chicken pot pies by WW

Curried chicken pot pies

Total Time
55 min
20 min
35 min
Break through the top layer of golden pastry to uncover a creamy coconut-flavoured chicken curry.


Olive oil

2 tsp

Chicken thigh, skinless, raw

450 g, (buy 500g) fat trimmed

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Curry powder

3 tsp

Canned diced tomatoes

400 g

Light canned coconut milk

½ cup(s), (125ml)

Vegetable mix, non-starchy, frozen

300 g

Baby spinach

2 cup(s), (60g)

Reduced-fat puff pastry

170 g, (2 sheets), just thawed


1 medium, lightly beaten

Oil spray

4 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray four 1-cup (250ml) capacity ovenproof dishes with oil.
  2. Heat the oil in a large frying pan over high heat. Cook the chicken, in batches, for 5 minutes or until browned. Transfer to a plate. Add the onion to the pan and cook, stirring, for 3–5 minutes or until softened. Add the garlic and curry powder and cook, stirring, for 30 seconds.
  3. Return the chicken to the pan with the tomatoes, coconut milk and frozen vegetables and bring to the boil. Cook, stirring, for 5 minutes. Add the spinach and cook for 1–2 minutes or until spinach wilts. Transfer to a large bowl and cool for 15 minutes.
  4. Spoon mixture into the prepared dishes. Using a saucer as a guide, cut four 14cm circles from the pastry. Top the chicken mixture with the pastry and press the edges to seal. Brush pastry with the egg. Bake for 20 minutes until golden. Serve.


SERVING SUGGESTION: Salad of baby rocket, tomato, cucumber, and mint leaves.