South African Chicken Pie

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 500g boneless, skinless chicken breasts, diced 500g boneless, skinless chicken breasts, diced
• 2 teaspoons (10g) curry powder 2 teaspoons (10g) curry powder
• 1 teaspoon (5g) turmeric 1 teaspoon (5g) turmeric
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 2 carrots, diced 2 carrots, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 tablespoon (15g) butter 1 tablespoon (15g) butter
• 1 sheet of puff pastry, thawed 1 sheet of puff pastry, thawed

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 32g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced chicken to the skillet and cook until browned on all sides.
4. 4.
   Sprinkle the curry powder, turmeric, and paprika over the chicken, stirring well to coat.
5. 5.
   Add the diced carrots, frozen peas, and chicken broth to the skillet. Season with salt and pepper to taste. Simmer for 10 minutes, or until the vegetables are tender.
6. 6.
   In a separate small saucepan, melt the butter over medium heat. Stir in the flour to create a roux.
7. 7.
   Gradually whisk in the milk, stirring constantly until the mixture thickens.
8. 8.
   Pour the milk mixture into the skillet with the chicken and vegetables, stirring well to combine. Cook for an additional 2-3 minutes, until the filling has thickened.
9. 9.
   Transfer the chicken filling to a baking dish. Place the puff pastry sheet over the filling, trimming any excess pastry.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed before using it in the recipe. If it becomes too soft, refrigerate it for a few minutes to firm it up.

Tips & Tricks

• To add an extra layer of flavor, you can sauté the chicken with a teaspoon of ground cumin and coriander before adding the spices.
• If you prefer a spicier pie, you can increase the amount of curry powder or add a pinch of cayenne pepper.
• For a vegetarian version, you can substitute the chicken with tofu or a mix of your favorite vegetables.
• If you don't have puff pastry, you can use shortcrust pastry as a substitute.
• Leftover pie can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave before serving.

Serving advice

South African Chicken Pie is best served warm, straight from the oven. It can be enjoyed as a standalone dish or accompanied by a fresh green salad or steamed vegetables.

Presentation advice

To present the South African Chicken Pie, carefully cut it into individual portions and place them on serving plates. Garnish with a sprinkle of fresh herbs, such as parsley or cilantro, for a pop of color.