Name: Thai Chicken Pies
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6
Cuisine: australian
Ingredients: 2 cups Real Thai Soup Base; 6 (fillets) chicken thighs cut into cubes; 2 tbs plain flour; 4 tbs olive oil; 1 bunch spring onions finely sliced; 1 cup frozen peas; 200 g portobello mushrooms cut into cubes; 270 ml coconut cream; 1/2 bunch fresh coriander roughly chopped; 1 tbs butter; 2 egg yolks beaten; 6 sheets puff pastry thawed; 1 tbs sesame seeds; 1 tbs poppy seeds; 1 pinch salt and pepper *to taste

by taram332 Last updated on 07/10/2019

To combine a Thai chicken curry and pie sounds a bit out there! But after you taste these delicious rich creamy Thai curry inspired pies with flaky crunchy pastry you won't be able to stop at just one! These Thai Chicken Pies are made with Campbell’s Real Thai Soup Base, so all the hard work is done in terms of the Thai flavours. The filling has very subtle Thai flavours and the coconut cream adds the rich creaminess. A simple easy to cook recipe! - taram332

Ingredients

2 cups Campbell's Real Thai Soup Base
6 (fillets) chicken thighs cut into cubes
2 tbs plain flour
4 tbs olive oil
1 bunch spring onions finely sliced
1 cup frozen peas
200 g portobello mushrooms cut into cubes
270 ml coconut cream
1/2 bunch fresh coriander roughly chopped
1 tbs butter
2 egg yolks beaten
6 sheets puff pastry thawed
1 tbs sesame seeds
1 tbs poppy seeds
1 pinch salt and pepper *to taste

Method

Step 1

Place the chicken into a plastic bag, add in the flour and season with salt and pepper. Shake the chicken pieces in the seasoned flour until well coated.
Step 2

Heat a tablespoon of oil in a stockpot, or a large frypan over high heat, then cook the chicken in batches for 3-4 minutes, or until golden brown on all sides. You can add more oil in between cooking the batches. When the chicken is cooked set aside.
Step 3

Add the remaining oil to the pan, then cook the spring onions, peas and mushrooms for a couple of minutes until the mushrooms begin to soften. Add the chicken back into the same pan, and then pour in the Thai stock and coconut cream, stir through well, bring the pot to the boil, then reduce the heat to a gentle simmer and cook for 20-30 minutes until the sauce is reduced.
Step 4

Once the sauce has thickened, remove from the heat, add in the coriander and then place into a bowl, or onto a tray then cool in the fridge or freezer until almost completely cold.
Step 5

Preheat the oven to 200°C. While the filling is cooling prepare the pastry pie cases.
Step 6

Grease a large 6 cup muffin tin with butter. Cut each sheet of pastry into 4 even squares. Place one square into each pie case pushing down, fold over the corners and press into the sides.
Step 7

Then fill the cases with the cooled filling, and cut out the round puff pastry tops either using a pastry cutter or a knife.
Step 8

Carefully place pastry lids on top of each pie and run your fingers around the edges pressing firmly to seal well. Brush pie tops with beaten egg, then sprinkle over the sesame and poppy seeds.
Step 9

Bake for 20 minutes or until puffed and golden. Once cooked, gently remove the pies form the oven and enjoy!

Equipment

1 large stock pot
1 6-hole muffin pan

Recipe Notes

from Australia’s Best Recipes team

This recipe makes enough for 6 large pies. When filling the pies, make sure you don't overfill with too much liquid. If the filling hasn't reduced just spoon the filling without all the excess liquid to avoid a soggy pie. You could also make 1 large pie, or smaller party style pies, depending on what muffin tins you have at home.