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Put the marinated chicken and the curry paste in a large, heavy based pan, and mix to combine. Add chicken and stir to evenly distribute. The mixture will look so thick at this point that it will seem wrong.

Alright, don’t linger, let’s task this chicken curry pies formula with 17 substances which are undoubtedly easy to have, and we have to process them at the very least through 9 methods. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements of Chicken Curry Pies:

1. Give - Chicken broth
2. You need 2 stalks for celery
3. Prepare 1 for carrot
4. Need 1 of onion
5. Require cube for Stock
6. Take 2 of chicken breasts
7. Need 1 egg yolk
8. Need for Pie Filling
9. Take 75 g of bacon bits
10. Require 2 of leeks
11. Give - Mixed fresh herbs fresh rosemary, thyme, marjoram)
12. Provide 2 tbsp of curry powder
13. Prepare 2 tbsp flour
14. Get 2 cups for coconut milk
15. Give of Pie Crust
16. Prepare of Puff pastry
17. Get of Egg yolk

The crust for this pot pie is Let me just admit something straight off here: I've never made a pot pie before. Toss the browned vegetables and the chicken. Add a little bit of bite to your regular chicken pot pies with these delicious curry versions. Best of all, leftover pies freeze beautifully and can be popped straight into the oven after you get home from work.

Chicken Curry Pies making:

1. 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.
2. 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
3. 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.
4. Add the chopped mixed herbs, the curry and gluten free flour and stir over low heat for 1 minute.
5. Gradually add the coconut milk, stirring until mixture is smooth. - Stir constantly over medium heat until sauce boils and thickens. Remove from heat.
6. 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.
7. 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.
8. 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.
9. 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.

Looking for a simple, one-dish recipe that makes leftovers disappear, but still tickles all those discerning taste buds? Remove the curry from the heat. Fold the short edges up and carefully turn the pie over and place on the baking trays. Here's a really great authentic Chickpea Curry that's made from scratch but is extremely easy! This vegetarian curry is one of those foods where carnivores truly don't miss the meat.

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