Chicken and Curry Pie. Image credit: Hangry.Recipes
What happens if you combine two already great dishes into one? Make this recipe and test the goodness for yourself! This chicken and curry pie is a match made in heaven, complete with a homemade pie crust.
Even though this recipe has a few elements to focus on, doesn’t make it a difficult dish to make. The most effort will be to roast and shred the chicken. This dish is absolutely delicious and combines the comforting taste of a chicken pie with the rich and hearty flavours of curry.
Chef’s Tip for the pie crust topping
The topping is a great way to make a quick homemade pie crust. However, if you want a bit more pastry, feel free to use store-bought puff pastry instead. Just make sure the pastry is completely thawed before rolling it out. This way you will ensure that the pastry does not tear.
Chef’s Tip for the sauce
The sauce for the pie is a basic Béchamel sauce. And the trick to a Béchamel sauce is to never stop stirring. Once the butter and flour get mixed together, the mixture can quickly get lumpy. This is when you continue stirring and add the milk slowly.
A flavourful and filling meal! This Chicken and Curry Pie is perfect for any occasion, and is suitable for lunch, dinner or a light snack.
Course Main Course
Cuisine Global, South African
Keyword Chicken
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 6
Author Irene Muller
Ingredients
2whole chickens, roasted and shredded
Olive oil
2 onions, chopped
6 spring onions chopped
1 green bell pepper, chopped
6 sprigs of fresh thyme, leaves picked
250gmushrooms, sliced
2tbspcurry powder of your choice
5mlturmeric powder
Salt and black pepper, to taste
Sauce:
80mlbutter
80mlflour
810mlmilk, lukewarm
Topping (Depending on the size of the pie dish, double the quantities)
125mloil
125mlmilk
200mlcake flour
2tspbaking powder
1 egg (beaten in a little water)
Instructions
For The Filling:
Preheat the oven to180 degrees C / 350 degrees F.
Heat a frying pan with a dash of olive oil.
Fry the onions, spring onions and green pepper until soft and translucent for about 5 minutes. Add the thyme, mushrooms, and spices.
Add the shredded chicken and season to taste.
For The Sauce:
In a small saucepan, melt the butter, add all the flour and stir until you have a paste. Add the milk slowly and whisk well. Season to taste. Whisk constantly until it bubbles, and the flour is cooked.
Combine the sauce with the filling and place in an ovenproof pie dish.
Topping:
Mix all the ingredients, pour over pie and bake in the oven at 180degrees C / 350 degrees F for about 5min or until cooked through and golden brown.
Irene Muller is a Mother of 5 and a Grandmother of 8 who loves nothing more than cooking great food for everyone. She writes recipes for several publications and really loves that people can try and enjoy her cooking.
Irene Muller Muck Rack Profile, Irene Muller on Flipboard