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We hope you got insight from reading it, now let’s go back to chicken curry pies recipe. To make chicken curry pies you need 17 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Chicken Curry Pies:
- Get Chicken broth
- Provide 2 stalks celery
- Provide 1 carrot
- Use 1 onion
- Prepare cube Stock
- Prepare 2 chicken breasts
- You need 1 egg yolk
- Take Pie Filling
- Take 75 g bacon bits
- Use 2 leeks
- Prepare Mixed fresh herbs fresh rosemary, thyme, marjoram)
- Use 2 tbsp curry powder
- Use 2 tbsp flour
- Use 2 cups coconut milk
- Provide Pie Crust
- Use Puff pastry
- Take Egg yolk
Steps to make Chicken Curry Pies:
- 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.
- 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 - Once cooked allow to cool. Separate broth, keep veg and chicken
- Heat oil in a frying pan. - Add the cleaned and finely sliced leeks together with bacon bits - 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 coconut milk, stirring until mixture is smooth. - Stir constantly over medium heat until sauce boils and thickens. Remove from heat.
- Chop or pull apart the previously poached chicken breasts and add it to the sauce mixture, season to taste; stir gently until combined and allow to cool slightly.
- For pie with a Pastry bottom, line the pie dish with pastry and cook at 220 for 10 minutes first. Poke holes in the base before putting in oven to prevent rising.
- Once cooled spoon the mixture into a baking 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.
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