Curried Chicken Pie

1. 1

   Preheat oven to 400u00b0F. Grease a 9 1/2 inch springform pan.

2. 2

   Heat 1 tbsp oil in a large saucepan. Saute chicken, in batches, until browned. Set aside. Add remaining oil and cook sweet potato until browned. Return chicken to pan. Add curry and cream. Bring to a boil, reduce heat and simmer, partially covered, for 15 mins, or until sauce thickens and chicken and sweet potato are cooked through. Add cilantro and season. Let cool.

3. 3

   Meanwhile, layer 3 sheets of filo dough, brushing each with melted butter. Fold in 1/2 lengthwise and use to line base and sides of prepared pan. Repeat with another 9 sheets, overlapping strips clockwise around pan, until covered.

4. 4

   Fill with chicken mixture and trim pastry. Layer remaining 3 pastry sheets, brushing each with butter. Fold in 1/2 crosswise then use to cover filling, tucking in edges. Brush top with butter. Transfer to a baking tray and bake for 45 mins. Let cool for 15 mins then slice. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.