Dinner

Curried Chicken Pot Pies is for Dinner.

Curried Chicken Pot Pies takes 20 minutes to prepare.

Curried Chicken Pot Pies takes 35 minutes to cook.

Curried Chicken Pot Pies makes 4 servings.

The ingredients for Curried Chicken Pot Pies are:

2 tsp Olive Oil
500g Chicken thigh fillet, fat trimmed
1 Medium brown onion, finely chopped
2 Garlic cloves, crushed
3 tsp Curry powder
400g Can diced tomatoes
1/2 cup (125mL) light coconut milk
300g Mixed frozen vegetables (such as carrots, peas and green beans)
2 cups (60g) baby spinach leaves
2 sheets reduced-fat puff pastry, just thawed
1 egg, lightly beaten

Here is how you make Curried Chicken Pot Pies:

1) Preheat oven to 200C of 180C for fan forced ovens. Then lightly spray four 1-cup (250mL) ovenproof dishes with oil.2) Heat the oil in a large frying pan over high heat. Cook the chicken, in batches, for 5 minutes or until browned. Transfer the cooked chicken to a plate.3) Add onion to the frying pan and cook, stirring, for 3-5 minutes or until softened. Then add garlic and curry powder and cook, stirring, for 30 seconds.4) Return the chicken to the pan with the tomatoes, coconut milk and frozen vegetables and bring to the boil. Cook, stirring, for 5 minutes. Add the spinach and cook for 1-2 minutes or until wilted. Take off the heat and allow to cool for 15 minutes.5) Spoon mixture into the prepared dishes. Using and saucer as a guide, cut four 14cm circles from the pastry. Top the chicken mixture with the pastry and press the edges to seal. Brush pastry with the egg. Bake for 20 minutes until golden.6) Serve and enjoy!!Serves 4x1 cup dishesNumber of Servings: 4Recipe submitted by SparkPeople user LOZZ251.

The nutritional information for Curried Chicken Pot Pies is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 982.4

• Total Fat: 59.3 g
• Cholesterol: 150.5 mg
• Sodium: 610.1 mg
• Total Carbs: 74.8 g
• Dietary Fiber: 7.1 g
• Protein: 39.6 g

The dietary needs meet for Curried Chicken Pot Pies is Low Fat