Korma chicken and vegetable pie

Impress the family with a comforting meal, bursting with flavour. It’s affordable and simple to prep.

Two dishes of korma chicken and vegetable pie

Serves

4

Prep

10m

Note: + Cooling time

Cooking

45m

Ingredients

  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 3cm pieces
  • 2 tbs plain flour
  • 1 tbs sunflower oil
  • 1 brown onion, finely chopped
  • 500g Coles Frozen Australian Peas, Carrots & Cauliflower
  • 420g jar korma simmer sauce
  • 1 sheet frozen puff pastry, just thawed
  • 1 Coles Australian Free Range Egg
  • 120g pkt Coles Australian 4 Leaf Salad

Method

STEP 1

Preheat oven to 200°C. Place the chicken and flour in a bowl and toss until the chicken is lightly coated. Heat the oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 mins or until the chicken is brown all over. Transfer to a plate. Repeat with the remaining chicken.

STEP 2

Add the onion to the pan and cook, stirring, for 3 mins or until onion softens. Return the chicken to the pan with the vegetables and simmer sauce. Bring just to a simmer. Set aside to cool slightly.

STEP 3

Transfer the chicken mixture to a 6-cup (1.5L) pie dish. Arrange the pastry over the mixture in the dish and use a small sharp knife to trim the edge. Cut 3 small slits in the pastry. Whisk the egg in a small bowl with a little water and brush over the pastry.

STEP 4

Bake for 30 mins or until the pastry is golden and puffed. Serve with the salad leaves.

Dietary information

Yeast-free
Soy-free
Sesame-free

Nutrition Information

Per Serve

Energy: 1987kJ/475 Cals (23%)

Protein: 33g (66%)

Fat: 23g (33%)

Sat fat: 7g (29%)

Carb: 30g (10%)

Sugar: 12g (13%)

Fibre: 9g (30%)

Sodium: 532mg (27%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.