Curried chicken pie

Curried chicken pie-Easy Food

Serves 4

1 tbsp olive oil, plus extra for brushing
1 onion, sliced
3 garlic cloves, crushed
1 x 3cm piece of fresh ginger, peeled and grated
1 tbsp curry powder
2 tsp soy sauce
1 x 400ml reduced-fat coconut milk
250ml chicken stock
1 heaped tsp cornflour, mixed with 1 tbsp water
1 large head of broccoli, chopped into florets
500g rotisserie chicken, shredded
4 large handfuls of kale
4 sheets of filo pastry

  1. Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7.
  2. Heat the oil in an ovenproof casserole dish over a medium heat and cook the onion over a medium heat for 2-3 minutes. Season with salt and black pepper. Stir in the garlic, ginger and curry powder and cook for one minute.
  3.  Stir in the soy sauce, coconut milk, chicken stock and cornflour slurry. Add the broccoli and chicken. Bring to the boil, then stir in the kale and allow to wilt. Season to taste, then remove from the heat.
  4. Brush each sheet of pastry lightly with olive oil, then scrunch them up and place on top of the pie filling. Bake for 20 minutes or until the pastry is a deep golden brown and the filling is piping hot throughout. Allow to stand for five before serving.

Per Serving: 494kcals, 14.9g fat (3.3g saturated), 44.8g carbs (3.6g sugars), 45.2g protein, 8.6g fibre, 0.501g sodium