Why You’ll Love This Recipe
Curried Chicken Pie is the perfect comfort food, combining the delicious warmth of curry with the satisfying crunch of a golden pastry crust. The creamy curry sauce, paired with tender shredded chicken, peas, and carrots, creates a flavorful filling that’s balanced and rich. This dish offers the perfect balance of savory spices and a buttery pastry that will leave everyone asking for more. Plus, it’s easy to make with ingredients you likely already have at home!
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 1/2 pounds cooked chicken, shredded
- 1 cup frozen peas
- 1/2 cup carrots, diced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
- Add the curry powder to the skillet and cook for 1 minute, allowing the flavors to release.
- Stir in the flour and cook for 2 minutes, stirring constantly to create a roux.
- Gradually whisk in the chicken broth and heavy cream, cooking until the sauce thickens, about 5 minutes.
- Add the shredded chicken, peas, and diced carrots. Season with salt and pepper to taste. Stir until well combined.
- Pour the mixture into a pie dish and spread it evenly.
- Roll out the puff pastry to fit over the pie dish. Place it on top of the filling, trimming any excess edges.
- Brush the top of the pastry with the beaten egg for a golden finish.
- Bake for 25–30 minutes or until the pastry is puffed and golden brown.
- Let the pie cool for 5 minutes before serving.
Servings and Timing
- Servings: 6 servings
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Variations
- Spicy Kick: Adjust the amount of curry powder to your taste. For more heat, add a pinch of cayenne pepper or chili powder.
- Vegetable Variations: You can add other vegetables such as peas, corn, or bell peppers to the filling for added color and flavor.
- Chicken Options: Use leftover cooked chicken, rotisserie chicken, or even turkey for a quick and easy meal.
- Lower-Fat Version: Swap the heavy cream for coconut milk for a lighter, dairy-free option with a slightly different flavor profile.
- Herb Addition: Add a teaspoon of fresh herbs like thyme or rosemary to enhance the savory flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This pie can be frozen before baking. Wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. When ready to bake, just pop it in the oven from frozen and add an extra 10 minutes to the baking time.
- Reheating: To reheat, place the pie in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. If reheating a frozen pie, bake at 375°F (190°C) for about 40 minutes.
FAQs
Can I use a different type of pastry?
Yes, you can use shortcrust pastry or phyllo dough instead of puff pastry, though puff pastry gives the best results for a flaky, golden crust.
Can I make this pie ahead of time?
Yes, you can make the filling in advance and store it in the fridge for up to 2 days. When ready, assemble the pie and bake it fresh.
Can I add more vegetables to the filling?
Absolutely! You can add vegetables like bell peppers, zucchini, or potatoes to the filling for extra texture and flavor.
Can I use store-bought curry sauce instead of curry powder?
You can use store-bought curry sauce, but homemade curry powder gives a fresher, more vibrant flavor. If using store-bought sauce, adjust the seasoning to your taste.
Can I freeze the pie before baking?
Yes, you can freeze the assembled pie before baking. Just be sure to wrap it tightly and bake from frozen when ready to serve, adding an extra 10-15 minutes to the bake time.
How can I make the crust extra crispy?
To ensure the crust is extra crispy, bake the pie on the lower rack of the oven and avoid opening the oven door too frequently while baking.
Can I use chicken breasts instead of shredded chicken?
Yes, you can use chicken breasts instead of shredded chicken. Just cook them first, shred them, and then add them to the sauce mixture.
What can I serve with Curried Chicken Pie?
This dish is great with a side of rice, salad, or steamed vegetables. You can also serve it with a simple yogurt or chutney dip.
Can I use other types of meat in this pie?
You can substitute the chicken with turkey or lamb for a different flavor profile. You can even make it vegetarian by using tofu or chickpeas in place of the chicken.
How do I know when the pie is done?
The pie is done when the puff pastry is golden brown and puffed up. You can also insert a knife into the filling to check if it’s hot and bubbling.
Conclusion
Curried Chicken Pie is a delicious fusion dish that combines the rich, creamy flavors of curry with tender chicken and vegetables, all wrapped in a flaky, golden pastry crust. Whether you’re cooking for a special occasion or a weeknight meal, this hearty pie will satisfy your craving for something comforting and flavorful. With endless variations and easy-to-follow steps, it’s a recipe you’ll want to make again and again.
Curried Chicken Pie – Rich, Creamy, and Full of Flavor
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Fusion, Indian
Description
Curried Chicken Pie is a comforting fusion dish featuring tender chicken pieces, a fragrant curry sauce, and a flaky golden pastry crust. The creamy, spiced filling wrapped in buttery puff pastry creates a hearty, satisfying meal perfect for family dinners or any occasion.
Ingredients
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 1/2 pounds cooked chicken, shredded
1 cup frozen peas
1/2 cup carrots, diced
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
- Add the curry powder to the skillet and cook for 1 minute, allowing the flavors to release.
- Stir in the flour and cook for 2 minutes, stirring constantly to create a roux.
- Gradually whisk in the chicken broth and heavy cream, cooking until the sauce thickens, about 5 minutes.
- Add the shredded chicken, peas, and diced carrots. Season with salt and pepper to taste. Stir until well combined.
- Pour the mixture into a pie dish and spread it evenly.
- Roll out the puff pastry to fit over the pie dish. Place it on top of the filling, trimming any excess edges.
- Brush the top of the pastry with the beaten egg for a golden finish.
- Bake for 25–30 minutes or until the pastry is puffed and golden brown.
- Let the pie cool for 5 minutes before serving.
Notes
For more heat, add a pinch of cayenne pepper or chili powder to the filling.
Feel free to add more vegetables like bell peppers, zucchini, or potatoes for extra flavor and texture.
Use leftover cooked chicken, rotisserie chicken, or turkey for a quicker version of this dish.
For a lighter, dairy-free option, swap heavy cream with coconut milk.
Herbs like thyme or rosemary can be added to enhance the savory flavor of the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg
