- Egg free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- 1 serve veg or fruit
Indulge in this delicious chicken curry pie, where succulent chicken pieces are enveloped in a fragrant curry sauce and encased in flaky pastry.
- Serves4
- Cook time30 minutes
- Prep time10 minutes, + 5 mins standing time
Ingredients
- 500g pkt Coles RSPCA Approved Chicken Mince
- 30g pkt creamy chicken curry seasoning base
- 2 cups (240g) Coles Frozen Carrot, Corn & Pea Mix
- 1 sheets puff pastry
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200ºC. Heat a medium non-stick frying pan over high heat. Cook chicken, stirring, for 5 mins or until browned.
Step 2
Add curry mix to the pan with 1 cup (250ml) water. Cook, stirring, for 1 min or until mixture boils and thickens. Stir in vegetables and remove from heat.
Step 3
Spoon chicken mixture into a 19cm (base measurement) round pie dish. Top with pastry and trim the edges. Press edges with a fork to seal.
Step 4
Bake for 25 mins or until the pastry is golden brown and puffed. Set aside for 5 mins before serving.
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Chicken curry pie
- Serves4
- Cook time30 minutes
- Prep time10 minutes, + 5 mins standing time
Ingredients
- 500g pkt Coles RSPCA Approved Chicken Mince
- 30g pkt creamy chicken curry seasoning base
- 2 cups (240g) Coles Frozen Carrot, Corn & Pea Mix
- 1 sheets puff pastry
Description
Indulge in this delicious chicken curry pie, where succulent chicken pieces are enveloped in a fragrant curry sauce and encased in flaky pastry.
Method
Step 1
Preheat oven to 200ºC. Heat a medium non-stick frying pan over high heat. Cook chicken, stirring, for 5 mins or until browned.
Step 2
Add curry mix to the pan with 1 cup (250ml) water. Cook, stirring, for 1 min or until mixture boils and thickens. Stir in vegetables and remove from heat.
Step 3
Spoon chicken mixture into a 19cm (base measurement) round pie dish. Top with pastry and trim the edges. Press edges with a fork to seal.
Step 4
Bake for 25 mins or until the pastry is golden brown and puffed. Set aside for 5 mins before serving.