Curry chicken pies 🍴

This was my sunday night..... What's for dinner Mum? Mmmm scrap together what ever is in the fridge dinner Kids! 

It scored 5 out of 5 👍It was so nice and because I made heaps we had it on Monday night also 🙊 the kids asked if we could have it again tonight Lol. I would make it but Im all pied out!

This recipe made approx 22 pies in my trusty pie maker

1kg chicken thigh fillet (cut in little chunks)

1 large red onion (finely diced)

3 celery stocks (finely diced)

3 Large carrots  (finely diced)

6 medium button mushrooms (sliced)

4 tblsp tapioca flour (you could use corn flour)

1 litre of liquid chicken stock

1/2 tsp dried rosemary 

1/2 tsp dried thyme

Salt to taste approx 1/2 tsp

1 tsp curry powder

2 packets of puff pastry

1. Fry off the chicken on a med to high heat until browned about 6 mins, add onion and cook for a few minutes then add mushrooms and cook for another few minutes until cooked.

2. Add most of the chicken stock leaving about 150 mls to make a paste with the flour for later on.

3. Add all the veggies and herbs, cover and simmer for about 15 mins.  

4. Once you have made a paste with the remaining stock and flour add it to the pan,  it will thicken as you stir. Leave to simmer for another 5 mins uncovered. 

All the hard work is done!

If your didn't have a pie maker like I have you can just use a pie dish and make 1 or 2 large pies.

My pie maker comes with circle cutters so it's really easy to use just cut the pastry out add the pie filling put another circle of pastry on top and close the lid!

 Presto all done!!