Flaky Chicken Curry Pie

• 1 None refrigerated pie crust
• 1 tbsp oil
• 1 lb boneless skinless chicken thighs, cubed
• 1 None onion, chopped
• 1 None carrot, chopped
• 1 cup frozen peas, thawed
• 1/4 cup curry simmer sauce
• 1 sheet frozen puff pastry, thawed
• 1 None egg yolk, beaten
• 1/4 cup sliced almonds

1. Preheat the oven to 400u0b0F. Lightly grease a 9-inch pie plate.
2. Line pie plate with pie crust. Line with parchment paper and fill with dried beans or rice. Bake for 10 mins. Remove paper and beans and bake for a further 5 mins, until golden.
3. Meanwhile, heat oil in a large skillet on high heat. Saute chicken for 5-8 mins, until browned. Add onion and carrot and continue to cook, stirring, for 5-10 mins, until carrot is tender. Remove from heat. Stir in peas and sauce.
4. Pour chicken mixture into pie crust. Cover with puff pastry, trimming edges. Brush with egg yolk and sprinkle with almonds.
5. Bake for 20-25 mins, until puffed and golden.

crust, oil, chicken, onion, carrot, frozen peas, curry simmer sauce, pastry, egg yolk, almonds

Taken from recipes-plus.com/api/v2.0/recipes/30775 (may not work)