Curry Chicken Pie

Ingredients

• 500 g chicken breasts
• cut into cubes
• 1 onion
• diced
• 125 g frozen spinach
• 150 g button mushrooms
• sliced
• 12 cup evaporated milk
• 12 cup cream
• 1 tablespoon curry paste
• 2 sheets puff pastry
• 1 teaspoon oil
• 2 tablespoons cornflour
• 13 cup water
• 1 egg white

Instructions

1. Cut chicken breast into cubes and brown in pan with oil.
2. Place spinach in a microwave proof bowl, cover and heat for 3 minutes.
3. Spinach should now be defrosted.
4. Dice Onion.
5. Slice mushrooms.
6. Place spinach, onion and mushrooms in pan with chicken and heat through until these are soft.
7. Add curry paste and stir through
8. Add evaporated milk and cream and allow to simmer for approximately 5 minutes.
9. Combine cornflour and water and then add to pan to help thicken up the gravy.
10. Grease pie dish with baking spray and place 1 sheet of pastry into dish.
11. Pour in the pie filling and then cover with the remaining pastry sheet.
12. Baste top of pastry with egg white to assist in browning.
13. Place in oven at 180 degrees.