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Photo of Curried chicken pie by WW

Curried chicken pie

Total Time
30 min
10 min
20 min
This hearty pie will satisfy everyone at the dinner table. Packed with rich flavours, this dish can be on the table in just 30 minutes!


Olive oil

1 tbs

Skinless chicken breast

600 g, cut into strips, (see note)

Curry powder

1 tbs


2 tsp

Powdered coconut milk

2 tbs

Chicken stock

1 cup(s), (250ml)

Vegetable mix, frozen, with peas and corn

2 cup(s), (240g) (mix of peas, corn and carrot)

Filo pastry

6 sheet(s)

Oil spray

7 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof dish with oil.
  2. 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.
  3. 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.


SERVING SUGGESTION: salad, plus steamed corn, peas and carrots. TIP: Fresh filo pastry from the refrigerator section of the supermarket is easier to work with than frozen filo from the freezer cabinets.To save time we used pre-sliced chicken breast fillets (also called chicken stir-fry). They are available in the fresh meat section of most supermarkets.