Crisp puff pastry pie – an upside-down pie with curried chicken and a puff pastry lid.
Curried chicken pie with a puff pastry lid – a really delicious and easy pie with a creamy chicken filling, carrots and peas, topped with crisp, golden puff pastry. It’s a bit of an upside-down pie: all the good filling sits at the bottom, and the puff pastry gets to rest on top as a crisp lid.
I make the filling with chicken breast, which I cut into cubes and fry briefly in butter. The chicken doesn’t need to be cooked through in the pan, as it carries on cooking in the oven. That way you also avoid overcooking it and ending up with dry chicken.
Curry powder and turmeric give the sauce both wonderful flavour and colour, and a little plain flour makes sure it turns lovely and creamy once the stock and cream go in. I give the carrots a quick boil separately before they go into the sauce with the peas, so the vegetables still have a bit of texture when the pie comes out of the oven.
Once the filling is well seasoned, I pour it into an ovenproof dish. I cut the puff pastry into small squares and lay them over the filling so they overlap slightly. This gives a really attractive surface, and at the same time you get plenty of crisp pastry edges – and you can hardly have too many of those.
Then the chicken pie simply goes into the oven until the filling is piping hot, the chicken is cooked through and the puff pastry is well risen, crisp and golden.
Serve it with a fresh green salad on the side. It goes perfectly with the creamy sauce and crisp puff pastry and makes this a really satisfying, easy dinner.
A lovely curried chicken pie that’s simple to make, a pleasure to put on the table and full of flavours the whole family can get on board with.
Curried Chicken Pie with a Puff Pastry Lid
Ingredients
- 50 g butter
- 500 g chicken breast, cut into cubes
- 2 tsp curry powder
- 1/2 tsp ground turmeric
- 2 tbsp plain flour
- 250 ml stock
- 100 ml cream
- 300 g carrots, cut into small cubes
- 200 g peas, defrosted
- 1 roll puff pastry ready-rolled
- Salt and freshly ground pepper
- Beaten egg, for brushing
- A little parsley (optional)
Method
- Melt the butter in a frying pan and quickly fry the chicken until lightly golden. Season with salt and freshly ground pepper.
- Add the curry powder and turmeric and heat through for a moment, then sprinkle the flour over. Stir well to combine.
- Pour in the stock and stir until the sauce is free of lumps, then add the cream. Let it simmer over a low heat for a moment.
- Meanwhile, boil the diced carrots in a little salted water for about 5 minutes. Then drain them well.
- Add the carrots and peas to the sauce and season to taste with salt and freshly ground pepper.
- Pour the filling into a pie dish – or leave it in the pan if it is ovenproof.
- Cut the puff pastry into small squares and lay them over the filling so they overlap one another.
- Brush the puff pastry with beaten egg and bake the pie in a preheated conventional oven (top and bottom heat) at 200°C for about 20-25 minutes.
- Let the pie rest for 10-15 minutes before serving – sprinkle the top with a little parsley, if you like.
Nutrition
Premium
Jeg er ved at lave den nu, har brugt broccoli i stedet for ærter og gulerødder, dem er vi ikke så gode til herhjemme. Jeg er ved at koge lidt ris til, da jeg synes de måske vil være lækkert, synes jeg har en del væske (sovs) i fadet nemlig, uhh vi glæder os til det er færdig.
Hej Winnie
Uhhh jeg håber tærten smagte jer 🙂
Warm wishes, Dianna
Har du en ide til vegetar version? Og evt hvad man kan erstatte ærter med
Hej Kisten
Jeg har faktisk en vegetarisk version med mexicansk inspireret fyld.
Hvis du ønske en karry version i vegetarisk ville jeg udskifte kylling (og ærterne) med f.eks. kogte linser, små buketter broccoli, kikærter eller lignende – gerne en kombi 🙂
Warm wishes, Dianna