Chicken and Rice Curry Pies - Everyday Delicious Kitchen


Chicken and Rice Curry Pies

Chicken and Rice Curry Pies
Prep time
Total time
serves 6
This is one the whole family will love!

What you need

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 500 g skinless chicken thigh fillets, cut into 2cm cubes
  • 3 cups hot chicken stock
  • 1/3 cup flour
  •  1-2 tablespoons curry powder
  • 125 g block PHILADELPHIA Cream Cheese, cubed and softened
  • 1/4 cup currants
  • 200 g green beans, trimmed and cut in half
  • 4 cups cooked rice
  • 2 sheets puff pastry, each sheet cut into 4 squares or other shapes
  •  oil spray

How to make it

Heat 1 tablespoon oil in a large non stick frying pan over medium-high. Cook onion and garlic for 2-3 minutes, until softened. Remove. Heat remaining oil in frying pan and cook chicken for 3-4 minutes, until browned.

Gradually whisk the stock into the Philly* until smooth. Return onion mixture to the pan along with the flour and curry powder. Heat over medium heat, stirring, for 1-2 minutes until fragrant. Add Philly* mixture, currants and beans and simmer for 8 minutes. Remove from heat. Add rice and stir to combine.

Spoon mixture into 6 x 1 cup capacity ovenproof ceramic dishes. Top with a pastry square or pasty shapes. Spray pastry with oil spray and bake at 200°C for 25 minutes or until pastry is golden and pie is hot.