Hearty Chicken and Mushroom Pie
Hearty Chicken and Mushroom Pie
SERVES 4
8 MINS PREP
COOKS IN 25 MINS
We’ve turned a mild chicken curry into a tasty filling and topped it with a crisp, buttery crust. Treat your family to this new, delicious meal idea.
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Tailored to Taste
I love this pie. It is full-flavoured and slightly spicy, but doesn’t taste overtly Indian. It is a great cheat. Do cool the sauce a little before topping with the dough and baking.
Ingredients
- 1 pack of The Spice Tailor Delicate Korma Curry
- 1 tbsp each butter and vegetable oil
- 200g brown and shiitake mushrooms, cleaned and halved or quartered if large
- 1 packet ready-rolled puff pastry
- 250g chicken thigh fillets, skinned
- 200ml chicken stock
- 2 small spring onions, sliced
- 1 rounded tsp. flour
- 1 tbsp. crème friache or double cream
- Large fistful of chopped coriander leaves
- Salt and freshly ground black pepper to taste
- 1 egg, whisked in a small bowl to wash
Method
- Preheat oven to 200°C (Fan 180°C/Gas Mark 6).
- Heat the oil and half the butter in a medium-sized non-stick saucepan. Add the mushrooms and leave to brown a little before stirring. Once they are well browned, add a little salt. Cook until the water they release has dried off. Remove them from the pan and set aside.
- Add the remaining butter to the pan and, once frothing, add the flour. Cook for a minute or so while stirring - then slowly add the chicken stock, stirring to remove any lumps.
- Add both, base and main sauces from the korma kit and the chicken. Cook for 5-6 minutes. Add a splash of water, if necessary.
- As this cooks, grind the spices from the whole spice sachet to a fine powder using a pestle and mortar - including the optional chilli for extra heat if you like. The chilli will remain a bit coarse, which is fine, like having chilli flakes.
- Add the mushrooms, spring onions, ground spices, fresh coriander and crème fraiche. Taste and adjust the seasoning, adding a fair amount of black pepper.
- Roll out the pasty until it is around the thickness of a pound coin (3-4 mm). Pour the mixture into a suitable, small ovenproof dish and cover with the pastry. Brush with the egg wash, cut three vents in the middle to allow steam to escape and cook in the oven until golden brown on top - around 25 minutes.
Tailored to Taste
I love this pie. It is full-flavoured and slightly spicy, but doesn’t taste overtly Indian. It is a great cheat. Do cool the sauce a little before topping with the dough and baking.
Ingredients
- 1 pack of The Spice Tailor Delicate Korma Curry
- 1 tbsp each butter and vegetable oil
- 200g brown and shiitake mushrooms, cleaned and halved or quartered if large
- 1 packet ready-rolled puff pastry
- 250g chicken thigh fillets, skinned
- 200ml chicken stock
- 2 small spring onions, sliced
- 1 rounded tsp. flour
- 1 tbsp. crème friache or double cream
- Large fistful of chopped coriander leaves
- Salt and freshly ground black pepper to taste
- 1 egg, whisked in a small bowl to wash
Method
- Preheat oven to 200°C (Fan 180°C/Gas Mark 6).
- Heat the oil and half the butter in a medium-sized non-stick saucepan. Add the mushrooms and leave to brown a little before stirring. Once they are well browned, add a little salt. Cook until the water they release has dried off. Remove them from the pan and set aside.
- Add the remaining butter to the pan and, once frothing, add the flour. Cook for a minute or so while stirring - then slowly add the chicken stock, stirring to remove any lumps.
- Add both, base and main sauces from the korma kit and the chicken. Cook for 5-6 minutes. Add a splash of water, if necessary.
- As this cooks, grind the spices from the whole spice sachet to a fine powder using a pestle and mortar - including the optional chilli for extra heat if you like. The chilli will remain a bit coarse, which is fine, like having chilli flakes.
- Add the mushrooms, spring onions, ground spices, fresh coriander and crème fraiche. Taste and adjust the seasoning, adding a fair amount of black pepper.
- Roll out the pasty until it is around the thickness of a pound coin (3-4 mm). Pour the mixture into a suitable, small ovenproof dish and cover with the pastry. Brush with the egg wash, cut three vents in the middle to allow steam to escape and cook in the oven until golden brown on top - around 25 minutes.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Delicate Korma Curry
A truly versatile curry with a beautifully aromatic, delicately spiced and nutty flavour that showcases some of India’s finest spicing. Perfect with red meats, chicken, seafood, vegetables, paneer or eggs.
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