Chicken curry pie

Taking chicken pie to the next level, this version has a spiced up filling with lots of veg, too. It looks fantastic but is surprisingly simple to make.

Ingredients

Serves: 6
Ready in: 45 mins

• 2 tbsp sunflower oil
• 2 x 300g packs Co-op British Chicken Breast Fillets, chopped into chunks
• 2 onions, finely diced
• 2 carrots, diced
• 2 garlic cloves, crushed
• thumb-sized piece ginger, finely chopped
• 1 tbsp medium or mild curry powder
• ½ tsp ground turmeric
• 1 tsp ground cumin
• 400g tin Co-op chopped tomatoes
• 250mls chicken stock (made with half a chicken stock cube)
• 100g frozen peas
• 1 tbsp mango chutney
• 200g Greek yogurt
• 375g pack ready rolled Co-op puff pastry
• 1 egg, beaten

Method

1. Heat half the oil in a 30cm flameproof pan then add the chicken and fry on all sides until browned. Remove and set aside.
2. Preheat the oven to 200C/180C fan.
3. Add the remaining oil to the pan and heat. Add the onion and carrot and fry for 5 mins, then add the garlic, ginger and spices and fry for a minute more.
4. Add the chicken back to the pan along with a tin of chopped tomatoes, the stock and mango chutney, season and stir to combine. Simmer for 10 mins until reduced and thickened, then stir in the peas and yogurt.
5. Roll out the puff pastry into a rough square that covers the pan, then lay over the top. Roughly trim into a circle leaving pastry overhanging the edge. Using a wooden spoon, gently push the pastry down around the edges of the pan to enclose the filling. Cut a cross in the centre with a sharp knife, then glaze with the beaten egg.
6. Bake in the oven for 18-22 mins until golden and bubbling. Serve with the veg of your choice.