In a saucepan heat 2 tablespoons butter, add one teaspoon curry powder, half teaspoon of tumeric and chilli flakes to taste. Cook for 1 minute. Add one tablespoon flour stir to form a rue. Cook 2 minutes. Slowly add 1 cup milk to make a sauce adding gradually. Add half cup of low fat mayonaisse. Stir to combine.
Pull apart or slice chicken and add to the curry sauce. Stir to combine. add a little extra fluid if required.
Grease a pie dish and layer with a sheet of puff pasrty. Add the chicken mixture and cover with top layer. seal the edgea and brush with a beaten egg.
Bake in a moderate oven for approximately 30 minutes or until golden brown.
Serve with a fresh garden salad.
Notes & Tips
Make sure the sauce is moist after adding the chicken so it has the consistency of a pie and is not dry.