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Curry chicken pot pie

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After a wholesome family meal? Give this Curry chicken pot pie recipe a go. It’s added with fragrant herbs and spices for extra flavour.

  • Serves6
  • Cook time1 hour 15 minutes
  • Prep time10 minutes, (+ cooling time)
Curry chicken pot pie

Ingredients

  • 900g Coles RSPCA Approved Chicken Thigh Fillets, trimmed, cut into 5cm pieces
  • 2½ tbs canola oil, divided
  • 30g unsalted butter
  • 1 small onion, finely diced (about 1 cup)
  • 1 garlic clove, finely chopped
  • 1 tbs finely chopped peeled fresh ginger
  • 1 jalapeño chilli, finely chopped
  • 1½ tsp ground coriander
  • 1½ tsp ground turmeric
  • ¾ tsp ground cardamom
  • ¾ tsp ground cumin
  • 2 carrots, peeled, cut into 2cm pieces
  • ½ small butternut pumpkin, peeled, seeded, cut into 2cm pieces (about 2 cups)
  • 1 tbs plain flour
  • 1½ cups (375ml) salt-reduced chicken stock
  • 400ml can coconut milk
  • 1 Granny Smith apple, cored, cut into 2cm pieces
  • 1 Coles Australian Free Range Egg
  • 1 tbs milk
  • 2 sheets frozen puff pastry, just thawed
  • ¼ cup fresh coriander leaves

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

  1. Step 1

    Season chicken. Heat 1½ tbs of oil in a large pot over medium heat. Add half the chicken. Cook, turning, for 5 mins or until golden brown. Transfer to a plate. Repeat with remaining 1 tbs of oil and remaining chicken.

  2. Step 2

    Add butter and onion to pot and sauté, stirring to scrape up browned bits, for 4 mins or until onion is tender. Add garlic, ginger, chilli, ground coriander, turmeric, cardamom and cumin. Cook for 2 mins, stirring frequently, or until fragrant. Add carrot and pumpkin and sauté for 2 mins or until coated. Sprinkle flour over and cook, stirring well to avoid browning, for 1 min. Increase heat to medium-high. Stir in stock, coconut milk and chicken. Bring to a simmer. Reduce heat to medium-low. Simmer gently, stirring occasionally, for 20 mins or until pumpkin is tender. Stir in apple. Season. Transfer to a 2L capacity (25cm) skillet or 20cm square or round baking dish. Set aside to cool.

  3. Step 3

    Preheat oven to 200°C (180°C fan-forced). In a bowl, whisk egg and milk to blend. Stack the pastry sheets on top of each other. On a lightly floured surface, roll out pastry to a 34cm square. Trim dough to form a 32cm disc. Brush some of the egg mixture over edges of skillet or dish. Lay pastry over dish and gently press overhanging edges of pastry onto side of dish. Brush with egg mixture and sprinkle with salt.

  4. Step 4

    Bake for 30-35 mins or until pastry is deep golden brown and puffed. Cool for 10 mins. Sprinkle with coriander leaves.