Coconut Chicken & Pumpkin Pot Pie

A easy chicken pot pie recipe that doesn’t sacrifice on flavour. Cook everything in one pan then top with store bought pastry. Bake in the oven for a golden flakey pastry top with a spiced creamy filling. Its a weeknight winter warmer.

Serves 4

Effort: Easy

Prep: 10 mins

Cook: 40 mins

Gluten free option

Ingredients

• 4 chicken thighs

• 300g pumpkin, diced

• 1 small red onion, diced

• 2 garlic cloves, minced

• 2 tbsp sweet coconut curry spice kit

• 1 tsp chilli flakes - optional

• 1/2 cup chicken stock

• 1/2 cup coconut milk

• 1/2 tsp chilli flakes - optional

• 60g spinach

• 1/2 cup fresh coriander, chopped

• 2 tsp cornflour

• 2 sheets of frozen puff pastry

• 1 egg

• 1 tsp cumin seeds

Instructions

1. Preheat oven to 220°C. Take two sheets of pastry from the freezer to thaw out.

2. In a large oven proof pan, heat 2 tbsp of coconut oil over medium heat and cook onion until soft about 3-4 mins. Add minced garlic and cook until fragrant about 1 minute more.

3. Add the chicken and cook for 5 minutes until browned before adding the sweet coconut curry spice kit, stir through and cook for 1 minute.

4. Then add pumpkin, chicken stock, coconut milk and chilli flakes - if using. Bring mixture to the boil and reduce the heat.

5. In a small bowl, combine cornflour with a little of the coconut sauce to form a slurry, add to the pan. Simmer for 10 minutes on low, until sauce has thickened and chicken is cooked through.

6. At this point add the spinach and coriander leaves, stir through until the spinach has wilted. Season to taste.

7. Remove from heat and set aside to cool for 5 mins.

8. Place pastry on top of the pie filling, roll down the edges so they don’t stick to the side. Using a sharp knife, score the top of the pastry. Brush with egg and sprinkle with cumin seeds.

9. Bake pie for 20 - 25 minutes or until pastry has puffed up and golden brown.

Hints & tips

Chicken - Chicken thighs are used in this recipe. Feel free to swap to chicken breast instead using 2-3 breasts depending on size.

Pastry - Using frozen pastry saves time to make this recipe easy and quick. Feel free to use your own homemade pastry if you prefer OR even shortcrust.

Another option if you don’t have any pastry to hand - make mash potato and use it as a replacement to pastry. Once the mash is made cover the pie filling and baking in the oven to crisp up the top of the potato.

Pie filling - The pie filling can be made in advance - up to 2 days before. Store in the fridge until you are ready to cook.

Easy swaps - Pumpkin can be swapped for sweet potato or even normal potato. Spinach can be swapped for kale, chard or any other leafy greens you have to hand.

Serving suggestion - Serve with mash potato and veg of choice. It would also be nice with just a big bowl of buttered veggies and nothing else.

Portion size - Serves 4 or 2 with leftovers.

Storage - Store in the fridge for 3 days. Suitable for freezing.