Tropical chicken pot pie. On its way to Shane’s heart. Via his stomach.
Well this was a success! I was inspired by yesterday’s Daily Dose of Fresh chicken pie to cook pot pies last night. I sought a way to make the pies gluten and dairy free, so I mashed up the method with my tropical chicken curry. I used coconut milk instead of dairy milk, and mango instead of ham and mushrooms. In the end this is a slimmed down version of my tropical chicken curry encased in a pie. And it was deeeeeelicious.
As we were about to serve up we heard our next door neighbour arrive home. He had been at the hospital for the past 24 hours with his wife as they gave birth to their first child. We invited our neighbour in and shared our pot pies and German beer and laughed and told stories and toasted to baby Blake.
2 chicken breast fillets, cut into cubes
2 tsp lime juice
1 large brown onion, diced
1 tbsp red curry paste (I used 2 tsp)
1/2 cup green capsicum, diced
1/2 cup pumpkin, cubed
1 mango diced
400 ml coconut milk
1 tbsp ginger, chopped
2 tbsp lemon grass, finely chopped
3 garlic cloves, chopped
1 tbsp coriander, chopped
1 tbsp macadamia nut oil
3 sheets gluten free puff pastry
1 free range egg, beaten
Pre-heat oven to 180 degrees Celcius.
Heat oil in a pot or deep pan (I used my big retro cooking pot).
Cook onion and garlic on medium heat until the onion turns translucent.
Add chicken and cook on medium heat until chicken is 3/4 cooked.
Add all other ingredients except mango and coriander. Mix thoroughly and cook for 10 minutes until all vegetables are cooked.
Remove from heat. Add the mango and coriander to the pie mixture and mix through. Immediately divide the mixture into 4 pie ramekins. Cover each ramekin with a cut square of pastry and lightly brush with the beaten egg.
Bake in the oven for 10-15 minutes or until the pastry is golden.