Description
This Curried Chicken Pie offers a delightful combination of rich, creamy filling encased in a crispy, golden pastry.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 1/2 pounds cooked chicken, shredded
- 1 cup frozen peas
- 1/2 cup carrots, diced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Start your cooking journey by heating butter in a large skillet over medium heat. Add the chopped onion and minced garlic, allowing them to sauté until they are soft and fragrant, which usually takes about 5 minutes.
- Stir in the curry powder and let it cook for an additional minute. Sprinkle in the flour, stirring continuously for about 2 minutes.
- Slowly pour in the chicken broth followed by the heavy cream, whisking continuously to prevent lumps. Increase the heat a little and let the sauce simmer until it thickens.
- Add the shredded chicken, peas, and diced carrots to the thickened sauce. Mix thoroughly until all components are evenly coated. Season generously with salt and pepper.
- Transfer the chicken filling into a pie dish, spreading it evenly. Roll out the thawed puff pastry to cover the top of the dish, trimming any overhanging edges. Brush the top with the beaten egg.
- Pop the pie into your preheated oven and bake for 25 to 30 minutes or until the pastry is puffed and golden brown.
Notes
Using pre-cooked rotisserie chicken can save time and add a smokier depth to the filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 650 mg
- Protein: 28 g