CREAMY CHICKEN CURRY PIE

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Creamy Chicken Curry Pie image

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

1 onion, chopped
1 teaspoon prepared minced garlic
2 cups frozen mixed vegetables
1 cup shredded cooked chicken
1 cup water
1 -1 1/2 cup milk
1 (70 g) packet dry cream of chicken soup mix
2 teaspoons curry powder
2 -3 sheets puff pastry

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

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