- Put the new potatoes in a pan and cover with cold water. Bring to the boil, then turn down the heat and simmer for 15-20 mins, until tender.
- Heat 1 tbsp oil in a frying pan and brown half the chicken. Repeat with another 1 tbsp oil, or cook in another pan simultaneously. Once browned, transfer to a plate and set aside.
- Heat another 1 tbsp oil in the frying pan, add the onion and cook for 5 mins. Stir in the curry powder and mango chutney and cook for 1 min. Add the chicken, stirring to coat in the onion mixture. Add 100ml wine and 200ml water, mix well, then stir in the yogurt or crème fraîche. Cook for 5 mins more, until the chicken is cooked through, with no pink flesh showing. Drain the potatoes and stir into the sauce with most of the parsley.
- Heat the grill to medium-high. Divide the mixture between 4 ovenproof pie dishes. Mix together the breadcrumbs, Parmesan and the remaining parsley and sprinkle on top of the chicken. Grill for 5 mins, until the tops are browned.
- Meanwhile, heat the butter and remaining oil in a wok or large pan and sauté the cabbage. After 1 min, add the remaining 100ml wine and cook for a further 2-3 mins until tender. Serve with the pies.
Top tip: Minimise washing up by ditching the individual pie dishes and using one large ovenproof dish instead.
Freezing and defrosting guidelines
Freeze pie only – cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
See more Stews, pies and one-pot recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.