Chicken And Vegetable Curry Pie

• 250 g chicken breasts, diced
• 125 g brush potatoes
• 125 g sweet potatoes
• 125 g Japanese pumpkin
• 125 g carrots
• 3/4 cup peas
• 1/2 liter chicken stock
• 1/2 brown onion, diced
• 2 tablespoons keens curry powder
• 1/4 cup peanut oil
• 1/4 cup plain flour, plus
• 2 tablespoons flour
• 1 sheet puff pastry
• 1 pie shell

1. Peel and dice all vegeatbles.
2. Using a large saucepan, bring potatoes, sweet potatoes, pumpkin, carrots, onions and peas to boil in stock.
3. Simmer until potatoes are tender.
4. In a fry pan heat the oil. Add onions and cook until tender. Add flour and curry powder to onions and stir through.
5. Add the onion mixture to the pot of vegetables and stir through. Mixture will start to thicken. Add chicken to pot and mix well.
6. Place mixture into pie case and cover with puff pastry. Glaze with milk and egg mixture to make it brown and crispy.
7. Cook for 15-20 minutes until golden brown.

chicken breasts, brush potatoes, sweet potatoes, carrots, peas, chicken stock, brown onion, curry powder, peanut oil, flour, flour, pastry, pie shell

Taken from www.food.com/recipe/chicken-and-vegetable-curry-pie-296679 (may not work)