Chicken and Vegetable Pot Pie

Chicken and Vegetable Pot Pie

Made With Our Delicate Korma Curry -
2 SERVES
SERVES 4
prep
8 MINS PREP
20 MINS COOK
25 MINS COOK
This is one of those easy-meals-to-cook that are so packed with flavour. Simply cook up the filling, cover with pastry and let the oven do the work.
Anjum Signature

Ingredients
  • 1 tsp. vegetable oil
  • 1 packet The Spice Tailor Delicate Korma Curry
  • 5 thigh fillets, cut into chunks
  • Handful of cooked green peas
  • 200 gms of quartered chestnut mushrooms
  • Handful of asparagus tips
  • 1 large scallion (spring onion), finely sliced
  • 1 large tbsp sour cream
  • ½ cube/tub gel chicken stock
  • Salt and lots of freshly ground black pepper
  • 1 quantity ready rolled short crust pastry
  • 1 egg, whisked
Method
  1. Heat the oil in a non-stick frying pan. Add the chicken and brown on both sides. Add the asparagus, mushrooms and a little salt and stir fry for one minute.
  2. Add the two sauces from the packet along with the chicken stock and a small splash of water and simmer for 4-5 minutes or until the chicken is cooked through. Season well with black pepper, stir in the sour cream, peas and spring onion (scallion), take off the heat and leave to cool.
  3. Preheat the oven to 190C.
  4. Spoon the filling into 4 small pot pie dishes so they are filled to the top. Cut circles out of the pastry so they are larger than the pots. Layer over the top and seal the sides well, crimp or fork the edges as you like. Brush with the egg wash and cut 3 slits in the top.
  5. Place in the oven and bake for 25m or until cooked and golden.
  • 1 tsp. vegetable oil
  • 1 packet The Spice Tailor Delicate Korma Curry
  • 5 thigh fillets, cut into chunks
  • Handful of cooked green peas
  • 200 gms of quartered chestnut mushrooms
  • Handful of asparagus tips
  • 1 large scallion (spring onion), finely sliced
  • 1 large tbsp sour cream
  • ½ cube/tub gel chicken stock
  • Salt and lots of freshly ground black pepper
  • 1 quantity ready rolled short crust pastry
  • 1 egg, whisked
  1. Heat the oil in a non-stick frying pan. Add the chicken and brown on both sides. Add the asparagus, mushrooms and a little salt and stir fry for one minute.
  2. Add the two sauces from the packet along with the chicken stock and a small splash of water and simmer for 4-5 minutes or until the chicken is cooked through. Season well with black pepper, stir in the sour cream, peas and spring onion (scallion), take off the heat and leave to cool.
  3. Preheat the oven to 190C.
  4. Spoon the filling into 4 small pot pie dishes so they are filled to the top. Cut circles out of the pastry so they are larger than the pots. Layer over the top and seal the sides well, crimp or fork the edges as you like. Brush with the egg wash and cut 3 slits in the top.
  5. Place in the oven and bake for 25m or until cooked and golden.
MADE WITH OUR DELICIOUS
Delicate Korma Curry

The korma has had a wonderful life journey so far. It started out as a simple dish of meat braised in yoghurt. It then got the royal stamp in Mughul courts around Indian in the 16th Century, where cream and nuts were added to enrich this simple-man’s dish to be court worthy. It grew in popularity to become one of the most recognisable Indian curries outside of India!

Our Delicate Korma Curry looks back to those distant, regal meals and has a flavour complexity that we think stands out from other Western adaptations of this historic dish. It is deliciously mild and aromatic in taste, so it adapts itself well to almost all ingredients - the choice is yours.

£3.15
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100p per 100g
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