Chicken Curry Pie

Growing up  we had take-out when my mother got paid at the end of the month, that was the only time she could afford it. That meal was special and me and my siblings would look forward to it. It was either fish and chicken or pies. I liked pies from Pie City especially when it was hot with a cold soda.Good times.

I don’t do it often but I like to bake pies. I use what is probably the easiest pastry recipe ever. Four ingredients and only takes a couple of minutes and you are done. You use two parts flour to one part butter, rub them in add a pinch of salt and some water and form into a ball. Place in a plastic bad and refrigerate for at least one hour.

To make the filling, fry onion and garlic on low for about 8 minutes. Add 2 teaspoons of curry powder and then add the rest of the vegetables.

Add a quarter cup of flour and coat the vegetables. Add 2 cups of chicken broth and simmer until thickened.

Add cooked chicken. Season with salt and pepper.

Let the filling cool completely. Pre-heat oven to 350F.

Roll out the dough and cut out into rectangles. Place about two tablespoons of the filling on the dough. Fold over and use a fork to close the pie. Place on buttered baking tray.

Brush the pie with egg wash.

Bake for 35 – 40 minutes

Serve immediately.

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Chicken Curry Pie

Prep Time 2 hours

Cook Time 1 hour

Total Time 3 hours

Servings 6

Author Princess Tafadzwa

Ingredients

• For pastry:
• 2 cups flour
• Pinch of salt
• 1 cup cold butter
• For Filling:
• 2 tablespoons butter
• 1 chopped onion
• 2 crushed garlic cloves
• 2 teaspoons curry powder
• 1 chopped carrot
• 4 chopped mushroom
• 1/2 cup peas
• 1/4 cup flour
• 2 cups chicken broth
• 2 cooked and chopped chicken breasts
• salt and pepper to taste.

Instructions

1. Pastry:
2. Add a pinch of salt to flour and rub in the butter until it resemble a course meal. Add a table spoon of freezing water and form into a ball. Place in a plastic bad and refrigerate for one hour.
3. Filling:
5. Melt butter and fry onion and garlic on low for about 8 minutes. Add 2 teaspoons of curry powder and then add the rest of the vegetables.
6. Add a quarter cup of flour and coat the vegetables. Add 2 cups of chicken broth and simmer until thickened.
7. Add cooked chicken. Season with salt and pepper.
8. Let the filling cool completely. Preheat oven to 350F.
9. Roll out the dough and cut out into rectangles. Place about two tablespoons of the filling on the dough. Fold over and use a fork to close the pie. Place on buttered baking tray
10. Brush the pie with egg wash.
11. Bake for 35 - 40 minutes
12. Serve immediately.