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Individual Chicken Curry Pot Pie

This is a delicious recipe. The chicken curry goes very well with the shortcut pastry, as it gives it a nice flavor. The great thing about this recipe is that it bakes into individual portions, thus making serving it much easier.

Individual Chicken Curry Pot Pie


2 Pieces (about 420g) Chicken Breast (boneless & skinless), cut into small chunks

1 ½ Tbsp Curry Powder (store-bought)
½ Tbsp Chili Powder

4 Yellow Flesh Potatoes, boiled, peeled, and cut into small chunks
1 Large Yellow Onion, chopped
6 Tbsp Curry Powder (store-bought)
2 Tbsp Chili Powder
6 Tbsp of Water

400 ml Coconut Milk

1 ½ Cups Chicken Stock

 or Water
Sea Salt to taste
Peanut Oil for cooking

4 Hard-Boiled Eggs, peeled
& quartered

Pie Dough
1 ½ Cups All-Purpose Flour
1 tsp Sugar
½ tsp Sea Salt
1 ½ Sticks (12 Tbsp) Unsalted Butter, cut into small pieces
¼ Cup Cold Water

1 Large Egg, beaten (egg wash)
8 Mason Jars (3 & 4 inches in diameter)


To prepare the pie dough: Combine the flour, sugar, and sea salt in a large mixing bowl. Using a pastry blender or your fingertips, work in the butter until the mixture resembles coarse crumbs. Add the cold water a little at a time until the dough is sufficiently moist. Gather the dough lightly with your hand until it just smooth. Press the dough into a thick, flat disk, wrap it in plastic wrap, and chill for at least 30 minutes before rolling

Make the filling: Combine chicken chunks with 1 ½ Tbsp of curry powder, ½ Tbsp of chili powder, a big pinch of sea salt. Marinate for about 20 minutes. 

Mix the curry powder and chili powder with water to form a paste.

In a large wok or pot, heat about 5 to 6 Tbsp of oil over moderate heat. Then add the chopped yellow onion. Cook until the onions are lightly brown in color. Add the curry paste, and cook until they are fragrant. Mix in the marinated chicken and cook for about 10 minutes or until the chicken is almost cooked. Then add the water and coconut milk. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes. Then, add the potatoes and cook for about 15 to 20 minutes. Season the curry with sea salt and let cool for about 20 minutes.

Meanwhile, preheat the oven to 400˚F.

When ready to bake: Roll out the dough on a floured board with a rolling pin. Use one of the Mason jar or ramekins and cut out the size you need. Repeat the process and set the round dough aside.

Lightly oil the inside of the jar or ramekins. Spoon the cooled filling into the jar. Then place egg quarters, and top with additional filling to even it. Place the cut out dough on top of the jar and press it gently all around the rim, and making sure the dough completely covers the jar. Trim of any excess dough. Using the tip of the knife cut a few slits in the center of the pie dough. Brush the dough with beaten egg wash.

Bake the pie in the oven until the crust is golden brown and the filling beneath is bubbling hot, about 20 to 30 minutes.

Makes 4 (4 inches) & 4 (3 inches) individual pies


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