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“Yummy and a little different, Light recipe. I have used ready made pie crust, which worked just fine. Next time I think I may try it with ready made phyllo dough. Prep time is for Chicken filling”

Ingredients Nutrition


  1. To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife.
  2. Combine 1/4 cup flour, water, and vinegar in a small bowl, and stir with a whisk until well-blended to create a slurry. Set aside.
  3. Combine 3/4 cup flour and salt in a large bowl, and cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
  4. Add slurry to flour mixture, and toss with a fork until moist.
  5. Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 15 minutes.
  6. Preheat oven to 400°.
  7. To prepare filling, heat oil in a large nonstick skillet over medium-high heat.
  8. Add curry; cook 2 minutes.
  9. Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes.
  10. Add broth and next 5 ingredients (broth through black pepper); bring to a boil.
  11. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
  12. Combine cornstarch and water in a small bowl.
  13. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.
  14. Spoon the filling into a round 2-quart casserole coated with cooking spray.
  15. Roll the crust into an 11-inch circle, and place over mixture.
  16. Cut 6 slits in top of the dough to allow steam to escape.
  17. Bake at 400° for 30 minutes or until golden brown and bubbly around the edges.
  18. Let stand 10 minutes.
  19. Note: You can also make this in an 11 x 7-inch baking dish. When you prepare the crust, press the dough into a 6 x 4-inch rectangle, and chill. Roll dough into an 11 x 7-inch rectangle and place over the filling.

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