Curried Chicken Pie …
Ingredients …
  • 1 large barbecue chicken
  • 30g butter
  • 1 medium white onion, chopped finely
  • 1 medium red capsicum, chopped finely
  • 2 celery stalks, chopped finely
  • 1 ¾ cups chicken stock
  • 2 teaspoons curry powder
  • ¼ teaspoon chilli powder
  • ¼ cup plain gluten-free flour
  • ⅓ cup lite sour cream
  • 1 tablespoon parsley (dried)
  • 2 sheets puff pastry
  • 1 egg, beaten lightly
Method …
  1. Remove meat from chicken, shred and break into small pieces.
  2. Preheat oven to 180C.
  3. Heat butter in large frying pan, add onion, capsicum and celery; cook stirring until vegetables are soft.
  4. Add curry powder and chilli powder; cook, stirring, until fragrant. Stir in flour.
  5. Add chicken stock, stir over heat until mixture boils and thickens. Remove from heat and stir in sour cream, chicken and parsley.
  6. Spoon mixture into individual ovenproof dishes.
  7. Cut pastry to cover the top of each dish.
  8. Lightly brush pastry with beaten egg and place dishes on oven tray. Bake pies for 10 minutes, reduce oven to 160C and bake for a further 15 minutes or until pastry is golden brown. If pastry doesn’t brown enough, place under grill for 1 – 2 minutes until browned but watch closely to prevent pastry from burning.
Recipe by Mrs Organised at