The weather is definitely getting cooler out and having a hot Chicken Pie for dinner is the ultimate comfort food. This Creamy Curry Chicken Pie is ridiculously easy to prepare.
I’ve opted for Gluten Free store bought puff pastry. It’s a faster option. The filling is all homemade and so tasty that I literally can’t stop eating it and neither will you!
The taste test ends up becoming a full on snack at times!!
You’ll fall in love with this easy Chicken Pie with it’s creamy filling infused with fresh herbs. You can make one large pie for 4 or make individual pies.
Firstly, I poached the chicken breasts in stock with added onion, celery and carrot as well as an organic, gluten free vegetable stock cube for added flavour. I tend to use a pressure cooker for this procedure cooking is faster and takes just 15 minutes.
The chicken can be cooked a day before and kept in the refrigerator for the next day, so pulling the pie together becomes even faster.
The filling is prepared by sautéing leeks, speck* (or bacon pieces), fresh herbs, and adding the gluten free flour, almond or coconut milk and allowing it to boil to make the creamy sauce. Now all you need to do is add the chopped poached chicken breast and season with salt and pepper. Simple!
When it’s cool it can be place it into a ceramic baking dish.
Roll out the puff pastry and cover making a few slits on the top to allow the steam to exit whilst baking. Crimp the edges and brush the pastry top with beaten egg yolk. It’s important to cool the filling before placing the pastry on top to ensure that the pastry becomes puffy during baking.
Pop in the oven and bake for about 30 minutes.
We love it served with a fresh mixed salad.
I prefer a shredded chicken texture for the filling rather than diced chunks of chicken meat, so I usually cut it up finely or use a fork to pull the cooked meat apart. Therefore, it’s up to you how you prefer to cut the cooked chicken.
Make Ahead of Time:
You can cook the chicken and prepare the filling ahead of time. Keep it refrigerated for a day, then all you need to do is assemble the pie and bake.
Freezing:
Any leftover Creamy Curry Chicken Pie can be cooled, covered and frozen. Defrost in the refrigerator and reheat covered in a moderate oven for about 25-30 minutes until the centre is hot. Covering the pie with foil avoids the golden crust from burning. To ensure the pastry becomes crusty, remove the foil for the last 7-10 minutes.
Time Saver:
If you’re really short on time you can grab a BBQ’d chicken on your way home and chop up the meat.
Making pies is a great way to use any leftover meat.
Hope you enjoy this recipe just as much as we do. I’d love to know how you get on.
The weather is definitely getting cooler out and having a hot Chicken Pie for dinner is the ultimate comfort food. This Creamy Curry Chicken Pie is ridiculously easy to prepare and super tasty with a creamy filling infused with fresh herbs. Place washed and peeled onion, carrot and celery stalks in a large saucepan. Cover with 6 cups of water. Add stock cube. Bring to the boil. Now add the chicken breasts and allow to simmer until chicken is cooked. This should take about 30 minutes depending on how big your chicken breasts are. I use a pressure cooker for this because it takes less time to cook, just 15 mins. Once cooked allow to cool. NOTE: you can use the chicken broth as a base for soups so don’t throw it out. It can be frozen. Heat oil in a frying pan. Add the cleaned and finely sliced leeks together with the chopped speck. *Speck is similar to prosciutto except it’s smoked. If you don’t have either you can substitute with bacon. Sauté for about 5 minutes until the leeks are tender. Add the chopped mixed herbs, the curry and gluten free flour and stir over low heat for 1 minute. Gradually add the almond milk, stirring until mixture is smooth. Stir constantly over medium heat until sauce boils and thickens. Remove from heat. Chop the previously poached chicken breasts and add it to the sauce mixture, season to taste; stir gently until combined and allow to cool slightly. Once cooled spoon the mixture into a baking dish. Roll gluten free puff pastry out on a floured surface, large enough to cover the top of your pie dish. Brush edge of pastry dish with beaten egg yolk. Top with puff pastry, crimp down the edge to seal using your fingers or by using a fork; trim and brush the top with the remaining egg yolk. Decorate with any pastry trimmings if you desire and cut 3 slits in the centre of the pie to allow the steam to exit during baking. Bake in a moderately hot oven (220°C/430°F) for 10 minutes then lower heat to moderate (180°C/350°F) and cook a further 20 minutes. Should the pastry begin to brown too quickly cover with a sheet of foil.CREAMY CURRY CHICKEN PIE
Ingredients
Instructions
