Curried Chicken Pie with a Puff Pastry Lid
Recipe for an upside-down curried chicken pie with a puff pastry lid.
Servings 4 servings
Calories 662kcal
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)
Instructions
- 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
Calories: 662kcal | Carbohydrates: 40g | Protein: 35g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 135mg | Sodium: 651mg | Potassium: 905mg | Fiber: 6g | Sugar: 8g | Vitamin A: 13773IU | Vitamin C: 26mg | Calcium: 73mg | Iron: 3mg