Korma chicken and vegetable pie recipe

Korma chicken and vegetable pie recipe


Impress the family with a pie that will rival even nannas. This korma chicken and vegetable pie is a hearty dish to serve up on cold weather days.

The ingredient of Korma chicken and vegetable pie recipe

  1. 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 3cm pieces
  2. 2 tbs plain flour
  3. 1 tbs sunflower oil
  4. 1 brown onion, finely chopped
  5. 500g Coles Frozen Australian Peas, Carrots & Cauliflower
  6. 420g jar korma simmer sauce
  7. 1 sheet frozen puff pastry, just thawed
  8. 1 Coles Australian Free Range Egg
  9. 120g pkt Coles Australian 4 Leaf Salad

The instruction how to make Korma chicken and vegetable pie recipe

  1. Preheat oven to 200u00b0C. Place the chicken and flour in a bowl and toss until the chicken is lightly coated. Heat the oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 mins or until the chicken is brown all over. Transfer to a plate. Repeat with the remaining chicken.
  2. Add the onion to the pan and cook, stirring, for 3 mins or until onion softens. Return the chicken to the pan with the vegetables and simmer sauce. Bring just to a simmer. Set aside to cool slightly.
  3. Transfer the chicken mixture to a 6-cup (1.5L) pie dish. Arrange the pastry over the mixture in the dish and use a small sharp knife to trim the edge. Cut 3 small slits in the pastry. Whisk the egg in a small bowl with a little water and brush over the pastry.
  4. Bake for 30 mins or until the pastry is golden and puffed. Serve with the salad leaves.

Nutritions of Korma chicken and vegetable pie recipe

calories: 474.893 calories
calories: 23 grams fat
calories: 7 grams saturated fat
calories: 30 grams carbohydrates
calories: 12 grams sugar
calories: 33 grams protein
calories: 532 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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