1Preheat the oven to 200 ° C. Meanwhile, spread a puff pastry in a pie plate and stick the bottom with a fork. Pre-cook for 20 min.
2Peel the carrots. Cut them into cubes and Zucchini/Courgettes.
3Cut Chicken breasts in diced form.
4Melt the butter in a casserole dish. Add the diced chicken. Brown for 5 min and add carrots and courgettes. Add salt and pepper, add curry, mix and cover. Let cook on medium heat while mixing regularly until the vegetables are cooked but still crunchy.
5While cooking the vegetables, detail the second circle of dough into strips.
6Arrange the chicken mixture in the pre-cooked tart bottom, draining the cooking water from the vegetables.
7Cover the pie with pasta strips. Push the edges well.
8Bake in an oven at 200 ° C for 20 minutes.