This is a really delicious recipe. I used only one jalapeno instead of three serrano chilis, as my husband can't tolerate hot stuff, but it was very flavorful. I used half the curry paste, and froze the rest. The crumpled fillo dough top is wonderfully crispy and a perfect complement and contrast to the chicken filling. When I served this to my son-in-law when he came for dinner, he told me this was the best dish I had ever made. How can you beat a compliment like that?

This recipe has become a favorite in my house. The curry paste takes some time to make, but the fact that it keeps in the fridge for a couple weeks, and freezes well is a bonus. Once the paste is made, you can pull together a delicious pot pie in half an hour. I have added Yukon Gold potatoes and carrots to the recipe to thicken the sauce and add a bit of sweetness, and they work well with the base recipe. Highly recommend this recipe!

I made this without the pastry (served it over brown rice) and enjoyed it, although I enjoyed it more with shrimp. The real gem is that curry paste! It freezes beautifully and is useful in many other recipes...I even used it in a stir fry.