Coconut Milk Chicken Pie

• 2 chicken breast
• 1/2 cup potatoes, cut into cubes
• 1/2 cup carrots, cut into cubes
• 1/2 cup mushroom, sliced
• 1/2 cup peas ( in can)
• 2 clove garlic, chopped
• 1 onion, chopped
• 2 tbsp butter
• 1 tsp turmeric powder
• 1 paprika (optional)
• 1 1/2 cup coconut milk
• 1 chicken bouillon cubes (optional)
• 1 salt
• 1 pepper
• 1 tbsp flour, dissolved in 1/2 cup water
• 1 egg, beaten
• 1 puff pastry ( i used the low fat but you can also use the normal one if you want to)

1. Mix the chicken and turmeric power well and sprinkle a little paprika.
2. (set aside)
3. Heat the butter in the saucepan over medium high heat.
4. Saute the garlic and onion.
5. Add the chicken.
6. Stirring often until the chicken loses its raw look.
7. Add the potatoes and carrots.
8. Stirring constantly for 1 minute.
9. Then add the mushroom, continue stirring for about 30 seconds.
10. Stir in the coconut milk, add the chicken bouillon and bring to boil.
11. Turn down to a simmer, cover.
12. Cook for about 10 minutes or until the potatoes are cooked.
13. Add the peas, stir.
14. Add salt and pepper to taste.Then add the flour, dissolved in 1/2 cup water.
15. Cook until the sauce has thicken.
16. Turn off the heat.
17. Place the puff pastry in the pan.
18. Put the chicken filling.
19. Cover with puff pastry, then seal the edges.
20. Brush the top with beaten egg.
21. Preheat the oven 180F celsius.
22. Then bake for 45 minutes or until the top becomes brown.

chicken breast, potatoes, carrots, mushroom, peas, clove garlic, onion, butter, turmeric, paprika, coconut milk, chicken bouillon cubes, salt, pepper, flour, egg, pastry

Taken from cookpad.com/us/recipes/335174-coconut-milk-chicken-pie (may not work)