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Curry Chicken Pie

Puff pastry family pie with a creamy curry chicken filling


  • 4 chicken breast fillets

  • curry powder

  • tumeric

  • chilli flakes

  • vegetable stock

  • margarine

  • plain flour

  • milk

  • mayonaisse

  • parsley

  • puff pastry


  • 1.

    Steam chicken fillets until tender. set aside.

  • 2.

    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.

  • 3.

    Pull apart or slice chicken and add to the curry sauce. Stir to combine. add a little extra fluid if required.

  • 4.

    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.

  • 5.

    Bake in a moderate oven for approximately 30 minutes or until golden brown.

  • 6.

    Serve with a fresh garden salad.


Make sure the sauce is moist after adding the chicken so it has the consistency of a pie and is not dry.

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