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Curried Chicken And Vegetable Pie

this hearty pie is a simple way to liven up the week and make sure that everyone is getting a good portion of veggies

The ingredient of Curried Chicken And Vegetable Pie

  • 1 tablespoon olive oil
  • 1 small brown onion finely chopped
  • 1 celery stalk trimmed diced
  • 400g chicken mince
  • 2 teaspoons mild curry powder
  • 1 carrot peeled cut into 1cm cubes
  • 200g butternut pumpkin peeled cut into 1cm cubes
  • 1 3 cup massel chicken style liquid stock
  • 3 4 cup grated reduced fat cheddar cheese
  • 2 sheets frozen ready rolled puff pastry partially thawed
  • 1 egg lightly beaten
  • mixed salad leaves to serve

The Instruction of curried chicken and vegetable pie

  • heat oil in a frying pan over medium heat add onion and celery cook stirring for 2 to 3 minutes or until softened increase heat to high add mince cook breaking up with a wooden spoon for 4 to 5 minutes or until browned
  • add curry powder cook stirring for 1 minute or until fragrant add carrot pumpkin and stock bring to the boil reduce heat to medium low simmer covered for 6 to 8 minutes or until vegetables are tender and mixture has thickened cool stir through cheese
  • preheat oven to 220u00b0c 200u00b0c fan forced line a large baking tray with baking paper place 1 sheet pastry on tray top with mince mixture leaving a 1 5cm border on all sides brush border with egg place remaining pastry sheet over mince mixture using a fork press edges together to seal using a sharp knife make 3 small slits into top brush top with egg bake for 20 to 25 minutes or until puffed and golden serve with salad

Nutritions of Curried Chicken And Vegetable Pie

calories: 603 953 calories
calories: 36 grams fat
calories: 17 grams saturated fat
calories: 34 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 34 grams protein
calories: 189 milligrams cholesterol
calories: 460 22 milligrams sodium
calories: https schema org
calories: nutritioninformation

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