Curried Chicken Pie

• 2 tbsp olive oil
• 1 1/2 lb chicken thighs, cut into 1/2 inch pieces
• 1 lb sweet potato, peeled, finely chopped
• 1 cup mild chicken curry
• 1/2 cup heavy cream
• 1/2 cup fresh cilantro leaves, coarsely chopped
• 15 sheets filo dough
• 7 tbsp butter, melted

1. Preheat oven to 400u0b0F. Grease a 9 1/2 inch springform pan.
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. 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. 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.

olive oil, chicken thighs, sweet potato, chicken curry, heavy cream, fresh cilantro, dough, butter

Taken from recipes-plus.com/api/v2.0/recipes/25660 (may not work)