CURRIED CHICKEN PIE
Who says healthy can't be hearty? You'll feel satisfied and nourished with this low-calorie, simple-to-make chicken pie.
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Pour 1 tbsp oil into a flameproof casserole dish. Addthe chicken, season and fry for 4-5 mins on a medium heat, turning, until lightly browned. Remove with tongs and set aside.
- Pour another ½ tbsp oil into the casserole dish and add the spring onions. Fry gently for a couple of mins, then stir in the garlic, ginger and curry powder. Cook for 1 min, then tip the chicken back into the pan, along with the broccoli, soy sauce, coconut milk, chicken stock and cornflour mixture. Bring to the boil, then stir in the kale. Once the kale has wilted, take the dish off the heat.
- Mix the remaining oil with the splash of coconut milk. Unravel the pastry. Brush each sheet lightly with the oil mixture, then scrunch up and sit on top of the pie mixture. Scatter over the nigella seeds, then cook in the oven for 12 mins, or until the pastry is a deep golden brown. Leave to stand for a couple of mins before serving.
Nutrition Facts : Calories 461 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 43 grams protein, Sodium 1 milligram of sodium
EASY CURRY CHICKEN HAND PIES
These Curry Chicken Hand Pies are as easy as they are delicious! Game Day has never been more delicious than when you bring a batch of these Easy Chicken Curry Turnovers. These Curry Chicken Hand Pie are made with sliced chicken breast, frozen puff pastry dough, and a simple creamy chicken curry and vegetable filling; pleasing even the pickiest party guests. So much flavor!
Provided by Becky Hardin - The Cookie Rookie
Categories Appetizer
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F.
- Add butter to a skillet over medium high heat. Toss in celery, onion, and carrots and stir to coat in the butter.
- Cook for approximately 5 minutes or until veggies are tender and fragrant.
- Stir in the flour and curry powder and stir to coat. Once the veggies are all coated and a paste forms, stir in the chicken broth. Bring to a boil and then reduce heat to low. Allow to thicken for about 1-2 minutes, then remove from the heat.
- Stir in the sour cream and the sliced chicken breast. Set aside.
- Lightly flour a work surface and roll out the puff pastry sheets. Use the bottom of a glass or a 3" round cookie cutter to cut out circles in the dough. The two sheets should yield about 18 circles total.
- Add 1 tablespoon of the chicken mixture to one half of each circle. Moisten the edge of each circle with a small amount of water, and then fold over the dough to cover the mixture
- and press to close. Use a fork to close each hand pie. Lay each completed hand pie on a greased baking sheet, about 1" apart.
- Repeat with remaining dough.
- In a small bowl, combine whisked egg and water. Brush each hand pie with egg mixture and then sprinkle lightly with flake sea salt.
- Bake for 18-20 minutes or until crisped and golden. Serve warm.
- Enjoy!
Nutrition Facts : ServingSize 3 hand pies, Calories 539 kcal, Carbohydrate 40 g, Protein 13 g, Fat 35 g, SaturatedFat 10 g, Cholesterol 53 mg, Sodium 347 mg, Fiber 1 g, Sugar 1 g
CURRY CHICKEN POT PIE
Provided by Alton Brown
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
- In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
CURRY CHICKEN POT PIES
Steps:
- Preheat the oven to 400 degrees F.
- Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
- Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
- Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
- Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.
CREAMY CHICKEN CURRY PIE
I had some leftover shredded roast chicken to use & felt like making a curry pie. This is what I came up with from ingredients that were in my pantry & freezer.
Provided by Mandy
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion & garlic until tender.
- Add frozen vegetables & saute for another 2 minutes.
- Add water remaining ingredients & simmer until vegetables are tender and sauce is thickened, allow to cool.
- Line a 20cm pie plate with 1 sheet pastry(or individual tins if you wish).
- Spoon filling mixture into pie base & place remaining pastry sheet on top. Pinch edges together or press down with a fork.
- Brush with a little egg or milk (optional) & bake at 180.C until pastry is cooked & golden, approx 15-20 minutes.
- Serve with a nice side salad & chunky fries.
Nutrition Facts : Calories 937.9, Fat 55.8, SaturatedFat 16.4, Cholesterol 36.9, Sodium 1261, Carbohydrate 86.5, Fiber 7.4, Sugar 2.1, Protein 25.2
CURRY CHICKEN PIE
I created this recipe one night my family came over for dinner. The original recipe called for coconut milk and 1/2 cup of mild curry and potatoes. As I had none of these ingredients to hand I improvised and the pie was a big hit. I was a little surprised given that the chopped spinach made the filling look green. But it was delicious and although I used hot curry paste the amount was only small so the pie was not too spicy. To spice up the pie you could add more curry paste and remove the evaporated milk and cream and substitute for coconut milk.
Provided by Jadzia
Categories Savory Pies
Time 40m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken breast into cubes and brown in pan with oil.
- Place spinach in a microwave proof bowl, cover and heat for 3 minutes. Spinach should now be defrosted.
- Dice Onion.
- Slice mushrooms.
- Place spinach, onion and mushrooms in pan with chicken and heat through until these are soft.
- Add curry paste and stir through
- Add evaporated milk and cream and allow to simmer for approximately 5 minutes.
- Combine cornflour and water and then add to pan to help thicken up the gravy.
- Grease pie dish with baking spray and place 1 sheet of pastry into dish.
- Pour in the pie filling and then cover with the remaining pastry sheet.
- Baste top of pastry with egg white to assist in browning.
- Place in oven at 180 degrees.
Nutrition Facts : Calories 1049.3, Fat 68, SaturatedFat 20.5, Cholesterol 108.9, Sodium 486.3, Carbohydrate 68.4, Fiber 3.5, Sugar 2.9, Protein 41.2
More about "curry chicken pie recipes"
CHICKEN CURRY POT PIE RECIPE | BON APPéTIT
From bonappetit.com
EASY CURRIED CHICKEN POT PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
CHICKEN CURRY PIE | SBS FOOD
From sbs.com.au
33 EASY SHREDDED CHICKEN RECIPES - SAVORING THE GOOD®
From savoringthegood.com
SLOW COOKER CHICKEN CURRY PIE FILLING - SLOW COOKING PERFECTED
From slowcookingperfected.com
PENANG CHICKEN CURRY PIE — EVERYDAY GOURMET
From everydaygourmet.tv
CURRY CHICKEN POT PIE RECIPE | ALTON BROWN
From altonbrown.com
CHICKEN AND CHEESE CURRY PIE - PINCH OF NOM
From pinchofnom.com
EASY CHICKEN CURRY POT PIE | RECIPE CART
From getrecipecart.com
10 BEST CURRY CHICKEN PIE RECIPES | YUMMLY
From yummly.co.uk
THE BEST CHICKEN CURRY POT PIE WITH MIXED VEGETABLES | FOODAL
From foodal.com
10 BEST CURRY CHICKEN PIE RECIPES | YUMMLY
From yummly.com
AIR FRYER APPLE PIES | AIR FRYER DESSERTS - DELISH.COM
From delish.com
10 BEST CURRY CHICKEN PIE RECIPES | YUMMLY
From yummly.com
CURRY CHICKEN POT PIE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CURRY CHICKEN HAND PIES - ZOëBAKES
From zoebakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love