Chicken and Vegetable Pot Pie Recipe | The Spice Tailor
Chicken and Vegetable Pot Pie
  • 4
  • 8
  • 25
Delicate Korma Curry
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  • 1 tsp. vegetable oil
  • 1 packet The Spice Tailor Delicate Korma Curry
  • 5 thigh fillets, cut into chunks
  • Handful of cooked green peas
  • 200 gms of quartered chestnut mushrooms
  • Handful of asparagus tips
  • 1 large scallion (spring onion), finely sliced
  • 1 large tbsp sour cream
  • ½ cube/tub gel chicken stock
  • Salt and lots of freshly ground black pepper
  • 1 quantity ready rolled short crust pastry
  • 1 egg, whisked
  1. Heat the oil in a non-stick frying pan. Add the chicken and brown on both sides. Add the asparagus, mushrooms and a little salt and stir fry for one minute.
  2. Add the two sauces from the packet along with the chicken stock and a small splash of water and simmer for 4-5 minutes or until the chicken is cooked through. Season well with black pepper, stir in the sour cream, peas and spring onion (scallion), take off the heat and leave to cool.
  3. Preheat the oven to 190C.
  4. Spoon the filling into 4 small pot pie dishes so they are filled to the top. Cut circles out of the pastry so they are larger than the pots. Layer over the top and seal the sides well, crimp or fork the edges as you like. Brush with the egg wash and cut 3 slits in the top.
  5. Place in the oven and bake for 25m or until cooked and golden.
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