Chicken Pot Pie Recipe
This one gives you all the cosy, nostalgic pot pie vibes - with more protein, more goodness, and flavour that still delivers. Every spoonful is creamy, hearty, lightly spiced, and ridiculously comforting.
Ingredients
400g boneless chicken thighs
1 onion
3 cloves garlic
1 potato, parboiled
1-2 green chillies (optional)
1 tsp chilli flakes (optional)
50g Greek yoghurt
1/4 cup grated cheese
Puff pastry, as needed
A beaten egg, to brush on the pastry
Method
1. Marinade chicken in 3 spoons of Pack A from the curry kit and salt.
2. Sauté Pack B, onion and garlic in coconut oil 6-7 mins on low heat.
3. Mix in marinated chicken and cook through for 10 mins
4. Stir in cubed parboiled potatoes, coconut milk powder Pack C dissolved in 1/4 cup water, Greek yoghurt and cheese.
5. Spoon into a pie dish, cover with puff pastry and brush the top with egg wash.
6. Bake for 20-25 minutes until the pastry is golden brown and crisp.
7. Serve immediately with sides of carrots and peas.
