Curried Chicken Pies

Although we had Indian during the week to celebrate Noel's birthday I had menu planned a quick and easy Curried Chicken Pie to ensure we ate at a normal time.

I have never used coconut milk powder before (which can be found in the Asian/International section of the supermarket near the tinned coconut milk).  Even though it was a curry pie the curry sauce was creamy like a asian style curry not an indian. The fact that there was no vegetable chopping to be done was an added bonus also.

This dish reminded me of a chicken curry my mam used to cook using curry powder and a can of Cream of Celery Condensed Soup.... it was delish and very comforting.  The crisp and crunchy filo pastry topped this pie off in a way that other pastry wouldn't.  To be honest I believe that any other thick pastry would not have had the same outcome on this dish.

For a dish that only has 9 ingredients it was not only very tasty, but it was so quick and easy. Result:  "You mean we cannot have seconds - please cook again?"

Curried Chicken Pies

(recipe adapted from Weight Watchers Cook It Quick)

Serves: 4

ProPoints per Serve: 10

cooking spray

1 tablespoon olive oil

600 grams chicken breast fillet strips

1 tablespoon curry powder

2 teaspoons cornflour

2 tablespoons coconut milk powder

1 cup chicken stock

2 cups (240 grams) frozen vegetable mix, thawed

6 sheets fresh filo pastry

Preheat oven to 200 degrees Celsius.

Lightly spray 4 x 1.5 cup ramekins or pie dishes.

Heat oil in a large non stick frying pan over medium-high heat.  Add chicken and cook, stirring, in batches, for 2 - 3 minutes or until browned.  Stir in curry powder and cook, stirring for a further 1 minute.  Combine cornflour, coconut milk powder and stock in a jug.  Add to pan and bring to the boil.  Reduce heat to medium and simmer for 3-4 minutes or until sauce thickens slightly.

Remove from heat.  Stir in vegetables.  Spoon mixture evenly into each ramekin or pie dish.

Cut filo pastry sheets in half.  Scrunch up 1 piece of filo at a time and place on top of chicken curry mixture, using 3 pieces of filo per serve.  Spray with cooking spray.

Bake in oven for 12 -15 minutes or until pastry is crisp and golden.  Serve.

(click here for a printable version of this recipe)