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Chicken Curry Pie Recipe

Chicken Curry Pie

iamwinfred
This Chicken Curry Pie Recipe takes everything you love about a classic chicken pot pie and gives it a bold curry twist. Tender chicken, soft vegetables, and a rich, spiced gravy are tucked inside a flaky golden crust for the ultimate comfort food. It's easy enough for a weeknight, impressive enough for company, and forgiving if you swap in whatever vegetables you have on hand.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 420 kcal

Equipment

  • Large skillet or sauté pan
  • 9-inch pie dish Glass or ceramic recommended to check bottom browning
  • Rolling Pin French rolling pin preferred for better control
  • Pastry brush
  • Mixing bowls
  • Sharp knife and cutting board
  • Wire cooling rack
  • Rimmed baking sheet To catch drips while baking

Ingredients
  

  • 2 unbaked 9-inch pie crusts homemade or store-bought
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons curry powder Madras style recommended
  • 1 teaspoon ground turmeric
  • 0.5 teaspoon ground cumin
  • 1.5 pounds boneless, skinless chicken thighs about 680g, cut into bite-size pieces
  • 2 medium carrots diced
  • 1 large russet potato peeled and diced, about 1½ cups
  • 1 cup frozen peas
  • 3 tablespoons all-purpose flour
  • 1.5 cups chicken broth about 355ml
  • 1 cup full-fat coconut milk about 240ml
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • 1 large egg beaten, for the egg wash
  • Fresh cilantro chopped, for garnish (optional)

Instructions
 

  • Remove homemade dough from fridge 10 minutes before rolling. Roll one disc into a 12-inch circle and fit into a 9-inch pie dish. Roll out the second disc for the top crust and set aside. Chill the lined dish while making the filling.
  • Melt butter in a large skillet over medium heat. Add diced onion and cook 4-5 minutes until soft and translucent. Stir in minced garlic and grated ginger and cook 1 more minute until fragrant.
  • Sprinkle curry powder, turmeric, and cumin into the skillet and stir constantly for 30-45 seconds to toast the spices in the butter.
  • Add diced chicken in a single layer, season with salt and pepper, and cook 5-6 minutes until lightly browned on the outside. The chicken does not need to be fully cooked yet.
  • Stir in diced carrots and potato. Sprinkle flour evenly over everything and stir to coat. Slowly pour in chicken broth while stirring to prevent lumps. Bring to a simmer, reduce heat, and cook 10-12 minutes until vegetables are just tender.
  • Pour in coconut milk and simmer 3-4 minutes until the gravy thickens. Stir in frozen peas and lemon juice. Taste and adjust seasoning. Remove from heat and cool 10 minutes before assembling.
  • Preheat oven to 400°F. Pour cooled filling into the chilled bottom crust. Drape the top crust over and trim excess dough. Crimp edges to seal, then cut 3-4 slits in the top for steam to escape.
  • Brush top crust with beaten egg. Place on a rimmed baking sheet and bake 35-40 minutes until deep golden brown and filling is bubbling. Cover edges with foil if they brown too quickly.
  • Remove from oven and let rest on a wire rack for at least 15 minutes before slicing. Garnish with fresh cilantro if desired.

Notes

  • Keep your butter and dough cold throughout the process for the flakiest crust possible.
  • Never skip blooming the curry powder in fat — this step is what unlocks its full flavor.
  • Let the filling cool before adding it to the crust to prevent a soggy bottom.
  • Use a glass or ceramic pie dish so you can check the bottom crust for browning.
  • Taste the filling before assembling and adjust the salt, since potatoes and chicken both need it.
  • Use rotisserie chicken instead of raw thighs, adding it during the simmer step to just heat through.
  • Swap the pie crust for puff pastry on top only for a lighter, flakier finish.
  • Add a can of drained chickpeas along with the chicken for extra texture and protein.
  • Refrigerate leftover pie, covered, for up to 4 days. Reheat individual slices in a 350°F oven for 12-15 minutes.
  • Freeze the fully baked and cooled pie, wrapped tightly, for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 32gProtein: 22gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 65mgSodium: 480mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 45IUVitamin C: 18mgCalcium: 6mgIron: 15mg
Keyword chicken curry pie, chicken pot pie with curry, curry chicken pie, curry pot pie, spiced chicken pie
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