Curry Chicken Pie

750g chicken

1 tablespoon oil

1 clove galic

1 stalk celery

1 onion

1 carrot

50 g flour

250ml milk

chicken stock powder to taste

parsley

4 sheets puff / shortcrust pastry

2 teaspoons curry powder

Heat oil in frying pan. Fry onion, galic and curry powder together.  Add chopped chicken. Cook. Sprinkle flour over, mix well. 

Add 250ml milk.  Add spices. Grate carrot, chop celery, add to mixture.  Simmer till cooked.  Line two 20cm pie plates with pastry.  Pre-cook in oven approx 10 min.

Divide mixture.  Top with sheet of pastry.  Brush with mild or beaten egg. Bake in 200C oven for 15-20min or until golden brown.