This is a true crowd pleaser, a chicken pie packed with goodness and flavour! The recipe is quick and easy enough for a delicious weeknight dinner, but also impressive enough to add a touch of flair to any dinner party. To make things as easy and quick as possible, use a pre-cooked rotisserie chicken. This chicken pie pairs perfectly with our Fleur du Cap Series Privée Chardonnay.
1 rotisserie chicken
400g sweet potato chunks, steamed until just tender
1 tin chickpeas
400g Butter Chicken curry cook-in-sauce
60ml melted butter
1 teaspoon of cumin seeds
1 teaspoon fennel seeds
Salt and Pepper
Pre-heat oven to 180C.
Remove the meat from chicken bones and shred. Add the sweet potato, chickpeas and sauce. Season to taste.
Brush phyllo sheets with butter and scrunch them on top of the chicken filling. Sprinkle with the fennel and cumin seeds. Bake for 25 minutes or until golden brown.
Serve with Fleur Du Cap Series Priveé Chardonnay.