5 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 982.4
  • Total Fat: 59.3 g
  • Cholesterol: 150.5 mg
  • Sodium: 610.1 mg
  • Total Carbs: 74.8 g
  • Dietary Fiber: 7.1 g
  • Protein: 39.6 g

View full nutritional breakdown of Curried Chicken Pot Pies calories by ingredient
Report Inappropriate Recipe

Curried Chicken Pot Pies

Submitted by: LOZZ251
Curried Chicken Pot Pies

Introduction

It is such a beautiful meal that is so light but so tasty, great for a cold night!!! Please also note that the nutritional information will be out as I was not able to find lots of the low-fat options :) It is such a beautiful meal that is so light but so tasty, great for a cold night!!! Please also note that the nutritional information will be out as I was not able to find lots of the low-fat options :)
Number of Servings: 4

Ingredients

    2 tsp Olive Oil
    500g Chicken thigh fillet, fat trimmed
    1 Medium brown onion, finely chopped
    2 Garlic cloves, crushed
    3 tsp Curry powder
    400g Can diced tomatoes
    1/2 cup (125mL) light coconut milk
    300g Mixed frozen vegetables (such as carrots, peas and green beans)
    2 cups (60g) baby spinach leaves
    2 sheets reduced-fat puff pastry, just thawed
    1 egg, lightly beaten

SparkPeople Sponsored Video


Directions

1) Preheat oven to 200C of 180C for fan forced ovens. Then lightly spray four 1-cup (250mL) ovenproof dishes with oil.

2) Heat the oil in a large frying pan over high heat. Cook the chicken, in batches, for 5 minutes or until browned. Transfer the cooked chicken to a plate.

3) Add onion to the frying pan and cook, stirring, for 3-5 minutes or until softened. Then add garlic and curry powder and cook, stirring, for 30 seconds.

4) Return the chicken to the pan with the tomatoes, coconut milk and frozen vegetables and bring to the boil. Cook, stirring, for 5 minutes. Add the spinach and cook for 1-2 minutes or until wilted. Take off the heat and allow to cool for 15 minutes.

5) Spoon mixture into the prepared dishes. Using and saucer as a guide, cut four 14cm circles from the pastry. Top the chicken mixture with the pastry and press the edges to seal. Brush pastry with the egg. Bake for 20 minutes until golden.

6) Serve and enjoy!!

Serves 4x1 cup dishes

Number of Servings: 4

Recipe submitted by SparkPeople user LOZZ251.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe