Curried Chicken Puff Pie
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Curried Chicken Puff Pie

Curried Chicken Puff Pie

with Roasted Sweet Potato, Onion and Lentils

This Curried Chicken Puff Pie is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time50 minutes
Cooking time35 minutes


serving amount

2 unit(s)

Sweet Potato

1 unit(s)


¾ pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

1 carton(s)


2 unit(s)

Garlic Clove

50 grams

Korma Curry Paste

(Contains Mustard)

1 sachet(s)

Curry Powder Mix

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Mango Chutney

240 grams

Diced British Chicken Breast

Not included in your delivery

150 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)6043 kJ
Energy (kcal)1444 kcal
Fat70.4 g
of which saturates37.5 g
Carbohydrate143.2 g
of which sugars42.6 g
Protein57.5 g
Salt5.77 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Frying Pan
Oven dish


Roast the Veg

Preheat your oven to 240°C/220°C fan/gas mark 9.

Peel the sweet potatoes and chop into 2cm chunks. Halve and peel the onion, then cut each half into 3 wedges.

Put the sweet potato chunks and onion wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

Finish the Prep

Meanwhile, remove the puff pastry from your fridge and allow to come up to room temperature.

Drain and rinse the lentils in a sieve.

Peel and grate the garlic (or use a garlic press).

Simmer the Sauce

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and fry, 2-3 mins.

Stir in the garlic, korma curry paste and curry powder mix. Stir fry for 1 min. Season with salt and pepper.

Stir in the creme fraiche, vegetable stock paste, lentils and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat slightly. Simmer until thickened, 5-7 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Make your Pie

When the veg have roasted, stir them into the frying pan. 

Stir in the mango chutney and butter (see pantry for amount). Taste and season with salt and pepper if needed. 

Once the chicken pie filling is cooked, transfer it to an appropriately sized ovenproof dish. 

Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.

Decorate and Bake

Using the excess pastry, cut out as many decorative shapes as you want.

Pop your pastry creations on the pie and make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. 

Stand and Serve

Once your chicken pie is out of the oven, allow it to stand for 2 mins.

When ready, share your curried pie between your plates.