One Pan Chicken Korma Pie

Prep: 25 minutes + cooling time

Cook: 50-55 minutes

Serves: 4-6

Difficulty:

Cuisine:

Saved:

Indian

104

Recipe by: Passage to India

Enjoy the creamy, comforting taste of One Pan Chicken Korma Pie, a budget-friendly recipe featuring pillows of puff pastry in a rich, flavourful sauce. This simple, one-pan meal is perfect for an easy and satisfying dinner, ready in no time!

Credit: Whisk Media Group

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One Pan Chicken Korma Pie

Ingredients:

1 tablespoon vegetable oil

1 brown onion, finely chopped

1 x 375g sachet Passage to India Korma Simmer Sauce

½ cup coconut cream

2 cups frozen carrots, peas and corn vegetable mix

4 cups roughly shredded barbecued chicken

1 ½ sheets frozen puff pastry, just thawed

1 egg, lightly beaten

Leafy green salad and Greek-style natural yoghurt, to serve

Method:

Preheat oven to 200°C fan-forced. Heat oil in a 25cm x 5cm deep ovenproof frying pan over medium heat. Add onion and cook, stirring often, for 4-5 minutes until tender.
Add Passage to India Korma Simmer Sauce and coconut cream. Stir to combine and bring just to the boil.
Stir in frozen vegetables and chicken. Remove from heat. Set aside for 15 minutes to cool slightly.
Cut pastry into 28 x 4.5cm squares. Arrange pastry, overlapping each square slightly, over the chicken mixture. Using a fork, press pastry around the edges of the pan. Lightly brush pastry with egg.
Bake for 30-35 minutes or until pastry is golden and puffed. Serve with a leafy green salad and yoghurt.

Tips & Hints:

Use any combination of frozen mixed veggies.
If you don’t have an ovenproof pan, cook the filling in a frying pan and transfer to a greased baking dish then top with the pastry and bake.