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Recipe Of The Week – Curried Chicken Pie

The Healthy EmployeeFamily health Recipe Of The Week – Curried Chicken Pie
curried chicken pie

Recipe Of The Week – Curried Chicken Pie

This curried chicken pie elevates the family favourite humble chicken pie to a new level.

With the addition of coconut milk, ginger and nigella seeds, this recipe is likely to become a weekly staple on the menu.


  • 2 tbsp olive oil
  • 500g chicken breasts, cut into chunks
  • 1 onion, sliced
  • 3 garlic cloves, grated
  • Thumb-sized piece ginger, minced
  • 1 tbsp curry powder
  • 1 large cauliflower, cut into small florets
  • 350g chestnut mushrooms, sliced
  • 1 tsp soy sauce
  • 250ml + 1 tbsp low-fat coconut milk
  • 250ml chicken stock
  • 1 tsp cornflour, mixed with 1 tbsp cold water
  • 250g garden peas
  • 4 sheets filo pastry
  • ¼ tbsp nigella seeds
  • ¼ tbsp sesame seeds


  • Preheat the oven to 220C/200C fan
  • Add 1 tbsp olive oil to a heat proof casserole dish and fry the chicken over a medium heat for 5 minutes
  • Once browned, remove from the dish and set aside
  • Add ½ tbsp olive to the casserole dish and saute the onion for a couple of minutes until it begins to soften
  • Add in the garlic, ginger and curry powder and stir for a minute
  • Add the chicken back into the dish along with the cauliflower, mushrooms, soy sauce, coconut milk, chicken stock and cornflour mix
  • Bring everything to the boil before stirring in the garden peas
  • Keep over the heat for a couple of minutes before removing from the hob
  • Mix the remaining ½ tbsp olive oil and 1 tbsp coconut milk together and brush over each sheet of pastry
  • Scrunch up each sheet of pastry and place over the pie filling
  • Scatter the sesame and nigella seeds on top and place in the oven for 10-12 minutes, or until the pastry has turned a deep golden brown
The Healthy Employee
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