Ella's Chicken Curry Pie

Amazingly tasty pie with crispy filo pastry and mango chutney, all the benefits of pie and none of the effort!

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Step 1

Set the oven to 180C. In a large pan (if you have an oven safe one, use that to make this a one pot wonder!) add a drizzle of oil & the sliced onions, carrot and season with a pinch of salt. Fry on a low heat until soft & translucent. Add the ginger, garlic and chicken and continue to fry until fragrant & the chicken has turned white but not cooked. Put Brocolli in a steamer or boil.

Step 2

Add the spices & coat the chicken and onions and fry for a couple more minutes being careful not to burn the spices. Add the chicken stock and scratch any sticky bits from the bottom of the pan. Then add 1 potato. Let it bubble for a few minutes mixing everything together. Bubble for 10-15 minutes until. the potato is cooked through, using the back of your spoon to smash a few of them to thicken the sauce. Add the mango chutney and the spinach, then pop a lid on to let it wilt. If you are using the same pan for the oven, keep in there to cool. If you are transferring to an oven dish, do this now so it cools in the dish that will go in the oven.

Step 3

Once cool, top with scrunched sheets of filo making sure you cover all of the top and to the edges of the pan. Brush with melted butter and top with nigella seeds. Bake in the oven for 30 minutes, or until the top is golden.