Curried chicken pot pies
8
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Break through the top layer of golden pastry to uncover a creamy coconut-flavoured chicken curry.
Ingredients
Olive oil
2 tsp
Chicken thigh, skinless, raw
450 g, (buy 500g) fat trimmed
Brown onion
1 medium, finely chopped
Garlic
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
Egg(s)
1 medium, lightly beaten
Oil spray
4 x 3 second spray(s)
Instructions
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.
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