Pies are so versatile…you can always make an extra dish or two and freeze them for a later date when you can’t be bothered to cook or just had a busy day in general. Pies also for me is like a comfort food. This chicken and gravy pie is a family fave, easy to rustle up and like I mentioned easy to freeze. The angel spaghetti used in this is exactly that…super thin and doesn’t get in the way of all the other lovely ingredients.
INGREDIENTS:
1 chicken fillet (cubed small pieces)
1 medium chopped onion
2 tbsp butter
1 tspn Salt
1 tspn coarse black pepper
Handful of coriander
2 green chillies
1 tspn ginger
3 tbsp tomato purée
Bisto gravy granules (red container)
Capelli d’angelo (angel hair spaghetti)
Ready rolled puff pastry
METHOD:
In a medium sized pot melt the butter and add the chopped onions, cook on medium heat until the onions have softened.
Add the cubed chicken pieces with the tomato purée, salt and pepper.
Blend the coriander, green chillies and ginger in a food processor and add to the chicken mixture and stir until well combined.
Let all this cook together until moisture has evaporated and chicken is cooked.
Separately boil a quarter packet of the capelli d’angelo spaghetti (according to instruction on pack) and then add this to the chicken mixture.
Make up around a litre of gravy (according to instructions) and also add this to the chicken mix and stir well until all the mixture is mixed properly. If the mixture looks dry make up some more gravy and add.
Pour the mix into a rectangle Pyrex dish and layer with puff pastry. Poke holes into the puff pastry with a fork and brush with egg.
Bake in oven gas mark 4/5 or electric oven 160 until the puff pastry is golden.
Roast potatoes are great as a side with this pie.
Enjoy 😊
Chicken cooked with the coriander, chilli, ginger and tomato purée
The pie filling with the angel spaghetti and gravy mixed in
Pour the Mix into an ovenproof dish
Top the filling with Ready rolled Puff Pastry and brush with the beaten egg
Sprinkle some sesame seeds and it’s ready to be baked
Bake in oven at gas mark 4/5 or electric 160
Chicken cooked with the coriander, chilli, ginger and tomato purée
The pie filling with the angel spaghetti and gravy mixed in 
Pour the Mix into an ovenproof dish
Top the filling with Ready rolled Puff Pastry and brush with the beaten egg 
Sprinkle some sesame seeds and it’s ready to be baked 
Bake in oven at gas mark 4/5 or electric 160
Hajra's Kitchen 
this is a great recipe too
LikeLiked by 1 person
Salaams! I tried this and it was absolutely delicious! My husband who isnt too fond of pies LOVED it too! Thank you soooo much for sharing recipes, i always used to drool over your insta pics but was too shy to ask for recipes LOL
LikeLiked by 1 person
Walaykumsalam…thank you for your lovely comments..this is my husbands fave too…aww you should’ve asked and I would’ve happily sent them…what’s your insta name?
LikeLike
I made it and it was really nice. My family loved it so much!!!
LikeLiked by 1 person
Salams Sumiyya oh I’m so glad you liked the pie jazakallah x
LikeLike
Salaams sis. All your recipes look lush MA. I got one question about the pastry…u know when u put pastry ontop and it touches the filling, does it cook properly coz when my pastry drops in the middle it stays abit raw 😊 xx
LikeLiked by 1 person
Waslams Jazakallah…id say cook on low heat first to endure the pastry is Cooked through, then u can turn up heat to brown the top
LikeLike
one of my fav recipe by my talented sister all her recipes are so easy to make with instructions
LikeLike