Flaky Chicken Curry Pie

Name: Flaky Chicken Curry Pie
Ingredients: 1 None refrigerated pie crust; 1 tbsp oil; 1 lb boneless skinless chicken thighs, cubed; 1 None onion, chopped; 1 None carrot, chopped; 1 cup frozen peas, thawed; 1/4 cup curry simmer sauce; 1 sheet frozen puff pastry, thawed; 1 None egg yolk, beaten; 1/4 cup sliced almonds

10 ingredients

5 steps

Ingredients

1 None refrigerated pie crust
1 tbsp oil
1 lb boneless skinless chicken thighs, cubed
1 None onion, chopped
1 None carrot, chopped
1 cup frozen peas, thawed
1/4 cup curry simmer sauce
1 sheet frozen puff pastry, thawed
1 None egg yolk, beaten
1/4 cup sliced almonds

Directions

1

Preheat the oven to 400°F. Lightly grease a 9-inch pie plate.
2

Line pie plate with pie crust. Line with parchment paper and fill with dried beans or rice. Bake for 10 mins. Remove paper and beans and bake for a further 5 mins, until golden.
3

Meanwhile, heat oil in a large skillet on high heat. Saute chicken for 5-8 mins, until browned. Add onion and carrot and continue to cook, stirring, for 5-10 mins, until carrot is tender. Remove from heat. Stir in peas and sauce.
4

Pour chicken mixture into pie crust. Cover with puff pastry, trimming edges. Brush with egg yolk and sprinkle with almonds.
5

Bake for 20-25 mins, until puffed and golden.