1 ½ boneless, skinless chicken breast poached and shredded into bite size pieces
3 T olive oil, divided
1 white onion, minced
2 cloves garlic, minced
1 T curry powder
2 T flour
2 ¼ C low-sodium chicken broth
1 ea cauliflower, cut into small florets
1 ea zucchini, diced
1 ea red bell pepper, diced
1 ea green bell pepper, diced
1 ea sweet potato, peeled and diced
3 T raisins
½ C coconut milk
Salt and black pepper
8 sheets filo dough
3 T cashews, chopped
1 T cilantro, minced
black nigella seeds
olive oil pan spray
1.) Prepare filling: Heat a large oven proof skillet over medium high heat with 2 T olive oil. Add onion and cook until softened but not browned. Add garlic and curry powder and remaining oil to pan. Sauté until fragrant.
2.) Add 2T flour, cook stirring constantly, until completely incorporated. Slowly whisk in chicken broth and bring to a simmer. Add diced sweet potatoes and cook until almost tender, 10-12 minutes. Add cauliflower florets, peppers, zucchini and raisins. Simmer until vegetables are tender and cooked through. Stir in coconut milk and shredded chicken. Simmer until heated through, about 3 minutes. Adjust salt and pepper to taste. 3.) Remove from heat and allow to cool while you prepare topping.
4.) Prepare filo topping: Place filo sheets on a clean, dry surface. Carefully cover with plastic film and a damp towel. Remove 1 sheet from filo stack and spray lightly with olive oil spray. Sprinkle with chopped cashews and cilantro.
5.)Top with second piece of filo and spray lightly with olive oil spray. Carefully bunch up the filo and place it on top of the curried chicken mixture. Repeat with remaining filo until top of skillet is covered. 6.) Sprinkle top of casserole with nigella seeds. Bake 8-10 minutes until filling is bubbly and filo is nicely browned.
7.) Take care to keep filo sheets that you are not working with covered to prevent them from drying out.
Curried Chicken Pot Pie with Filo Crust