Here I’ll show you how to make the most irresistible curried chicken pie!
There’s few things in life more comforting than a pie, and there are few pies more comforting than a curried chicken pie. My question for you today – are you ready for some darn good comfort? Okay good. Follow me…
Curried Chicken Pie Filling
Strictly speaking this is a curried chicken and potato pie, but the bulk of the filling is the chicken. I just couldn’t help sneaking in some potatoes; we all know how well they pair with curry! We’re actually going to start by frying the potato until crisp. It doesn’t need to be fully cooked as it’ll carry on cooking later. From there we go on to the chicken.
Chicken Thigh Pie
I actually don’t think I have a pie on the blog that uses chicken breast. It just doesn’t have the stamina to stay tender after being fried, simmered and baked. Each of those stages are important to develop flavour, exchange it with the sauce and obviously bake under the pastry. Thigh is much fattier and stays tender after all of those cooking stages. As such, ditch the breast and use the thigh!
Once you’ve seasoned and fried the chicken you can remove it and head on to the carrot, onion, garlic and ginger to create a strong flavour base for the sauce.
Process shots: add diced potato (photo 1), fry then remove (photo 2), add diced & seasoned chicken (photo 3), fry then remove (photo 4), fry onion & carrot (photo 5), fry garlic & ginger (photo 6).
The sauce is really simple to make and consists of chicken stock and cream, thickened up with a roux (flour + butter). I also add in some tomato puree too, just for some depth of flavour. This is essential so don’t skip it!
Simmering the sauce
This is a crucial step not only to thicken the sauce but also to marry the flavours together. You can also add the resting juices from the chicken in at this point for some bonus flavour. I keep the potatoes out at the simmering stage otherwise they end up too soft.
Process shots: melt butter (photo 7), stir in spices (photo 8), stir in flour (photo 9), stir in stock, cream and tomato puree (photo 10), add chicken and simmer (photo 11), stir in potato (photo 12).
Curried Chicken Pie
Pie purists, I confess. There is no base to my pie. However, you can blind-bake a sheet underneath beforehand underneath if your heart so desires! I love using shortcrust pastry on top, but I imagine puff pastry would work great too.
Cooling the filling
Once you add this filling to the dish you’ll want to let it cool. This will allow a skin to form across, giving you a good base to lay over the pastry. Cold pastry crisps up better, so it’s important you don’t lay it on steaming hot filling.
Once the pastry is on top you’ll want to finish with some egg wash and nigella seeds. These are also known as black onion seeds, which can be found in most supermarkets. These give a nice presentation and offer a pop of authentic Indian flavour.
Process shots: cool filling (photo 13), add pastry (photo 14), brush with egg wash then add seeds (photo 5), bake (photo 6).
Curried Chicken Pie FAQ
How spicy is this pie?
It’s completely in your control. I use ‘medium’ curry powder which gives it a gentle kick, but you can use ‘mild’ if you’d prefer.
What is the difference between this and regular curry?
The filling is much thicker than most curries. I’ve also tried to match that classic flavour you get from curry chicken pies and pasties from bakeries!
Can I prepare it ahead of time?
You can make then filling then pour into the dish and leave to completely cool. Then tightly store in the fridge for up to a couple of days. Bring back to room temp then add on the pastry and continue as needed.
Serving Curried Chicken Pie
Once the pie is out of the oven I like to let it sit for 5 minutes, just so help the filling retain its shape a little. Plus it’ll take the roof of your mouth off if you eat it right away!
You can enjoy it by itself, but I’ve added some chips and green beans. Peas would also go amazingly (although you know my feelings about peas). You can check out my Side Dishes for more inspo though!
Alrighty, let’s tuck into the full recipe for this curried chicken pie shall we?!
How to make a Curried Chicken Pie (Full Recipe & Video)
Curried Chicken Pie
Equipment
- Sharp Knife & Chopping Board
- Large Pan & Wooden Spoon
- Tongs
- Jug (for stock)
- 25cm x 17cm / 10" x 6.5" Baking Dish (or similar size)
Ingredients
- 1 tbsp Olive Oil, plus more if needed
- 1x 200g/7oz Potato, diced into small cubes
- 2 tbsp Curry Powder (I use medium spice)
- 1/2 tsp Salt, plus more to taste
- 1/4 tsp Black Pepper, plus more to taste
- 600g / 1.3lb boneless skinless Chicken Thighs
- 1 medium Carrot, finely diced (approx 75g/2.6oz)
- 1 medium White Onion, finely diced
- 2 cloves of Garlic, finely diced
- 2 tsp finely diced/grated Ginger
- 3 tbsp / 45g Butter
- 3 tbsp Flour
- 1 tsp EACH: Ground Cumin, Turmeric
- 1/2 tsp EACH: Ground Coriander, Garam Masala
- 480ml / 2 cups Chicken Stock
- 120ml / 1/2 cup Double/Heavy Cream, leave at room temp
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 1x 320g/11oz sheet of Shortcrust Pastry
- 1 Egg, beaten for egg wash
- Nigella Seeds/Black Onion Seeds, to sprinkle on top (see notes)
Instructions
- Dice the chicken into bite-sized pieces then coat in 1 tbsp curry powder, 1/2 tsp salt and 1/4 tsp black pepper. Place to one side.
- Heat the oil in a large pan over medium-high heat then add the diced potato. Fry until golden/crisp on the outside, season with a pinch of salt and pepper then remove and place in a bowl to one side. The potatoes don't need to be completely soft all the way through, as they'll continue to cook as they rest and when baked in the pie.
- Top the pan up with oil if needed then space out the chicken. Leave to fry until it builds up a golden crust, then flip and continue frying until golden on the other side and just about cooked through the centre. Remove and place in a bowl to one side, then lower the heat to medium.
- Top up with oil if needed, then add the carrot and onion. Fry until soft and golden then add the garlic and ginger and fry for another 30 seconds or so. Melt in the butter then stir in the cumin, garam masala, turmeric, ground coriander and remaining tbsp of curry powder. Stir in the flour then gradually pour in the stock, whisking as you go to smooth out any lumps. It'll be very thick/clumpy at the start but will smooth out as you stir in the stock.
- Stir in the cream then stir in the tomato puree. Season with salt and pepper (I typically do 1/4 tsp each) then stir in the chicken alongside all the resting juices. Simmer for 8-10 minutes until it's nice and thick, then stir in the potato.
- Pour into the baking dish and leave for around 15 minutes to form a skin over the top. Preheat the oven to 200C/400F.
- Top the filling with pastry then slice around the edges so it fits. Brush with egg wash then slice in a few steam holes. Finish with a sprinkle of black onion seeds then place in the oven for around 20 minutes or until the pastry is deep golden and flaky with the filling bubbling around the edges.
- Leave to cool for 5 or so minutes then tuck in and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
For more delicious curry recipes check out my Chicken Curry in a Hurry and my Slow Cooker Chicken Curry!
For more similar recipes check out these beauties:
Delicious Pie Recipes
- Chicken and Ham Pie
- Chicken Leek and Mushroom Pie
- Steak and Guiness Pie
- Sausage and Mash Pie
- Cottage Pie
