A puffed and golden chicken pot pie made of flaky, baked puff pastry and a Thai red curry and coconut chicken and potato filling.
- 1 tbsp peanut oil
- 500 g chicken thigh fillets
- 1 red onion, chopped
- 1 red capsicum, seeded, chopped
- 2 tbsps red Thai curry paste
- ¼ cup crunchy peanut butter
- 400 ml can coconut milk
- 1 potato peeled and chopped
- 1 small head broccoli, cut into florets
- 1 sheet frozen puff pastry, quartered
- 1 egg, lightly beaten
- Sesame seeds, to sprinkle
In a large saucepan, heat oil on high. Brown chicken 4-5 mins. Transfer to plate.
Add onion and capsicum to same pan and cook 3-5 mins until tender. Stir in paste and cook 1 to 2 mins until fragrant. Stir in peanut butter, followed by coconut milk, until smooth.
Return chicken to pan with potato and broccoli. Bring to simmer. Reduce heat to low and simmer, uncovered, 15-20 mins, until potato is tender.
Preheat oven to very hot, 200 C
Spoon chicken mixture into four 1Ω-cup ovenproof dishes
Top each dish with a pastry quarter, trimming edges. Brush with egg and sprinkle seeds.
Bake 12-15 mins, until tops are puffed and golden. If liked, serve accompanied with mashed potatoes.
If you need to use up leftover curry or casserole, add some extra veggies and top with pastry for a quick pot pie dinner.
Photo: Rob Shaw/Bauer