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    You are in: Home / Australian / Thai Curry Chicken Pie Recipe
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    Thai Curry Chicken Pie

    Thai Curry Chicken Pie. Photo by Fairy Nuff

    1/3 Photos of Thai Curry Chicken Pie

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Jewelies's Note:

    You will need 4 single serve oven proof bowls or pie dishes for this recipe.

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    Ingredients:

    Yield:

    pies

    Units: US | Metric

    Directions:

    1. 1
      Season flour with salt and pepper.
    2. 2
      Toss chicken in flour then shake off excess.
    3. 3
      Heat oil in large skillet on high and cook chicken in batches for 5-6 minutes or until golden brown on all sides.
    4. 4
      Add the green onion and mushrooms, cook for 1 minute.
    5. 5
      Add the curry paste and cook, stirring for 1 minute.
    6. 6
      Add coconut cream, kaffir lime leaves, peas, lime juice and rind, reduce heat to low and simmer for 5 minutes.
    7. 7
      Remove lime leaves and stir in coriander.
    8. 8
      Allow to cool.
    9. 9
      Preheat oven to 200C (400F).
    10. 10
      Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet.
    11. 11
      Place one of the pie dishes upside down on the pastry sheet and cut out 4 circles, 1cm larger than the rim of the dish or bowl.
    12. 12
      Divide curry mixture between the pie dishes.
    13. 13
      Press a pastry strip around each rim and brush with water.
    14. 14
      Carefully lift pastry lids over top and press firmly around edges to seal well, trim edges with a sharp knife.
    15. 15
      Brush pie tops with beaten egg.
    16. 16
      Bake for 20 minutes or until puffed and golden.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on February 18, 2008

      55

      The curry filling for these pot pies was wonderful. Full of flavor and really good overall. I did have some trouble with my puff pastry though. I didn't have single serve oven proof bowls so I baked this in a regular pie plate. I took the dish out of the oven when the top was golden brown and well the underside of the puff pastry was doughy and soggy..so we aren't sure if it didn't cook thru because I didn't poke holes in the top(not sure if I was supposed to or not) or if the moisture from the curry made the puff pastry soggy (also b/c I didn't poke holes).... Overall this was a very good dish, and I am going to try to solve my doughy/soggy puff pastry prob, but in the mean time we will continue to make the curry filling by itself.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2007

      55

      exellent pie tastes better than the normal pies i eat that come from the super market

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2007

      55

      We loved this Jewelies - it was really yummy, served with sweet chilli sauce - thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Thai Curry Chicken Pie

    Serving Size: 1 (2200 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1375.4
     
    Calories from Fat 860
    62%
    Total Fat 95.5 g
    147%
    Saturated Fat 37.4 g
    187%
    Cholesterol 180.8 mg
    60%
    Sodium 536.1 mg
    22%
    Total Carbohydrate 73.8 g
    24%
    Dietary Fiber 6.6 g
    26%
    Sugars 10.8 g
    43%
    Protein 58.0 g
    116%

    The following items or measurements are not included:

    green curry paste

    kaffir lime leaves

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