Chicken Curry Pot Pie

Ingredients

• 2 puff pastry sheets
• 1 Medium chicken
• 1 medium onion
• 2 medium carrots chopped into big chunks (3cm)
• 2 medium potatoes chopped into big chunks (3cm)
• 2 celery stalks chopped into big chunks (3cm)
• 2 garlic cloves, minced
• 2.5tbp curry powder
• 4 tbsp greek yogurt
• 1/2 cup chicken stock
• 1 egg

Directions

1. Skin, bone, cut chicken into chunk (600g yield, put extra aside)
2. Sautee 1 med onion in 2tbsp veg. oil. Add 2 cloves minced garlice, then..
3. Add & sautee chicken with 2.5 tbsp curry powder.
4. remove from skillet, put in a bowl
5. deglaze pan and add to bowl
6. add chopped veggies to bowl
7. add 4tbsp greek yogurt + salt to taste, add 1/4 cup chicken broth (more if necessary)
8. put in 9-inch pan, on puff pastry roll, cover with second pastry, brush with egg
9. bake at 210c for 1 hr, covered on middle shelf.
10. remove cover at end to brown.

Notes

• Make stock with bones. Add fresh herbs, etc.(1 lime rind is very nice, 2 bay leaves, 2-3 thyme stalks, handful of parcel, etc.). boil, 20min low, 20min very hight to reduce