There’s just something so inviting about a homemade chicken pie. Enjoy this healthy Asian-inspired version of deconstructed chicken pies with peanut butter.
SERVES 4 // COOKING TIME 1 hour 30 min
4 chicken breasts
1 onion, finely chopped
2 garlic cloves, grated
2 cm ginger, peeled and chopped
1 tbsp curry powder
3 tbsp peanut butter
1 tsp honey
1 tin coconut milk
1 cup chicken stock
1 cup coriander, chopped
3 sheets phyllo
1. Heat some oil in a pan over high heat. Fry the chicken on both sides until golden. Remove from the pan.
2. Heat some olive oil in a pot over medium. Fry the onion until slightly translucent. Add the garlic, ginger and curry powder and fry until fragrant.
3. Add the peanut butter, honey, coconut milk and chicken stock. Whisk until combined.
4. Add the chicken breasts, reduce the heat to low and simmer gently for 30–35 minutes.
5. Remove the chicken from the sauce and shred.
6. Simmer the sauce over medium for 10 minutes, until slightly reduced.
7. Remove the sauce from the heat and add the chicken and coriander.
8. Preheat oven to 180°C. Cut each phyllo sheet into quarters.
9. Lay the 12 squares on a lined baking sheet and brush with olive oil. Bake until golden and crisp, watching to ensure they don’t burn.
10. Place a phyllo sheet on each place and top with chicken filling. Continue until you have 2 layers of filling and 3 layers of phyllo for each stack of deconstructed chicken pies.
Recipe & styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za
If you like this flavour combo, you’ll love this peanut chicken noodles recipe too!