Who doesn’t love a homemade chicken pie? This recipe gives the classic recipe an Indian inspired twist, with curry spice and a natural yoghurt finish.

35 Minutes. A pie the whole family will love.

Serves 2.

400g free range chicken thighs
1 x filo pastry
100g butter
1 tablespoon good quality curry powder
1 dirty potato (200g)
1 large carrot
1 brown onion
1 cucumber
75ml natural Greek yoghurt

Preheat oven & prepare veg
Preheat oven to 180ºC. Dice the onion. Peel and dice the carrot and potato.

Cook chicken
Cut chicken into bite sized pieces. Bring a frying pan or pot with a lid to medium to high heat with a generous drizzle of olive oil and onion. Sauté for 2 -3 minutes then add the curry powder. Combine well. Add chicken to brown and season with salt and pepper. Cook for 4 – 5 minutes. Add ¼ cup of hot tap water to deglaze the pan. Mix well. Add the potatoes and carrots. Reduce to a simmer, cover with lid for 8 – 10 minutes until the potatoes have softened.

Cook pie
Lightly oil a pie tray or ramekin. Layer 4 x sheets of filo pastry, spraying or brushing oil or melted butter between each layer. Spoon in filling. Repeat with 4 more sheets of filo to create a top. Leaving a 2cm overhang, trim excess pastry. Create a seal by rolling the edges of the pastry. Place on middle rack in oven for 10 - 15 minutes or until golden.

To serve
Slice a portion of pie and serve with a dollop of the yoghurt.

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October 19, 2016 by Timothy Ryder
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