Curry Chicken Pie

Hubby is working really hard these days ... so make his favourite curry but in pie form ... what! pie again! ... hahaha

Hubby ate half of the pie, less the eggs :(( He hates it.





Ingredient (Filling):

2 Chicken Breast
1.5 cup of Potatoe
1.5 cup of mixed frozen vegetables
1 big brown onion
1 Pkt of Rendang ( Instant Sauce I bought from Malacca )
250ml of coconut milk ( can buy from NTUC, instant pack at the fridge section )
200 ml of water
4 hard boiled eggs ( optional )



Method:

• Cut the chicken breast into small dice, marinate with salt & pepper, set aside
• Cut the Potatoes and Onion into dice
• Heat frying pan, add olive oil and brown the chicken breast. Dish up.
• Same frying pan, add few dots of butter, fry onion for a few mins
• Add in Rendang Instant Sauce, fry for another 2 min
• Stir in coconut milk & water
• Add in potatoes, mix frozen vegetables, bring to a boil
• Reduce to low heat, simmer for 20mins till sauce is thicken. Set aside to cool.
• Add the cooled fillings into the pie crust, place the eggs on top of the fillings follow by top crust, crimp the sides
• Bake in a preheated oven at 190 degree celsius, 45 mins till top crust is brown.
• Let it cool for 10 mins, serve warm. Enjoy:)
  
  

NOTE: For Pie Crust recipes, please refer to my apple pie recipe.