Curried Chicken Pie Recipe - LittleSpoonBites

Name: Curried Chicken Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: British-Indian Fusion
Ingredients: 1 tbsp Olive Oil, plus more if needed; 1x 200g/7oz Potato, diced into small cubes; 2 tbsp Curry Powder (medium spice recommended); 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 Garlic, finely diced; 2 tsp finely diced/grated Ginger; 3 tbsp / 45g Butter; 3 tbsp Flour; 1 tsp Ground Cumin; 1 tsp Turmeric; 1/2 tsp Ground Coriander; 1/2 tsp Garam Masala; 480ml / 2 cups Chicken Stock; 120ml / 1/2 cup Double/Heavy Cream, at room temperature; 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 (optional but recommended)

Get ready to fall for your new weeknight obsession: Curried Chicken Pie. This savory pie is pure comfort with a bold, aromatic twist. Juicy pieces of chicken and crispy-edged potatoes are simmered in a creamy, spiced curry sauce and tucked under a blanket of golden, flaky pastry. It’s cozy, fragrant, incredibly satisfying—and shockingly easy to put together, even on a busy evening. If you crave something different from your everyday casserole, this curried pie will quickly become your favorite go-to. Every bite brings you that riot of gentle spice, luscious sauce, and irresistible pastry that makes you wonder why you haven’t been making it for years.

Why You’ll Love This Recipe

Fast Yet Impressive: You won’t believe a pie this delicious comes together in barely over an hour, most of which is hands-off time. Yes, even after a long day, this pie is within reach.
Deep, Layered Flavors: Warming curry, ginger, cumin, and a pop of tang from tomato puree fuse with creamy sauce and tender chicken for something much more exciting than your average chicken pie.
Family-Friendly, Crowd-Pleasing: Serve it to spice lovers and skeptics alike—there’s just enough gentle heat to keep everyone happy.
A Blank Canvas: This pie is incredibly adaptable. Tinker with the vegetables, spice level, or even the pastry topping and you’re guaranteed a winner every time.

Ingredients You’ll Need

Gather these ingredients for a pie night you’ll want to repeat weekly:

Olive Oil: For frying and adding flavor to the base of the pie. Add more as needed as you cook different elements.
Potato: Diced finely—they get crispy edges in the pan for texture and absorb all the curry goodness.
Curry Powder: The backbone of flavor. Medium works for a gentle kick, but mild or hot can fit your preference.
Salt and Black Pepper: Essential for building flavor at every stage—taste as you go and add more if you need.
Boneless Skinless Chicken Thighs: Thighs keep their juiciness, even after frying and baking. Breast can be used, but be vigilant: it dries out more easily.
Carrot and White Onion: For natural sweetness and aromatic undertones—dice finely so they melt into the sauce.
Garlic & Fresh Ginger: Big flavor boosters. Grate or mince them finely for the best results.
Butter: For richness in the roux (the sauce’s thickener) and a beautiful glossy finish.
Flour: Helps thicken the sauce to just the right creamy consistency.
Ground Cumin, Turmeric, Garam Masala, Ground Coriander: These spices bring warmth, complexity, and that authentic curry aroma.
Chicken Stock: The base of the sauce. Go for good quality for a richer result.
Double/Heavy Cream: Stirred in at the end for a luscious, silky texture.
Tomato Puree (Tomato Paste): Adds depth, color, and a hint of tang.
Shortcrust Pastry Sheet: Store-bought is a total lifesaver, but homemade is welcome if you’re up for it.
Egg (for egg wash): Gives gloss and shine to that gorgeous golden pastry top.
Nigella/Black Onion Seeds: Sprinkled on for subtle crunch and an authentic touch—don’t skip if you can help it!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Don’t be afraid to riff on this recipe. Here are some easy swaps and additions:

Protein Swap: Try leftover turkey or rotisserie chicken to make things even quicker. Lamb adds a luxurious twist.
Veggie-Loaded: Add peas, sweet corn, or spinach to boost the veggie content; just stir in at the end.
Mild or Fiery: Use mild curry powder for a gentle warmth or spice things up with a dash of chili flakes.
Dairy-Free: Swap the cream for coconut cream and use plant-based butter for a dairy-free version.
Pastry Switch: Puff pastry makes a lighter, more delicate topping; for a rustic feel, crown the pie with mashed sweet potato instead.

How to Make Curried Chicken Pie

Step 1: Prep the Chicken and Potatoes

Cut your chicken into bite-sized pieces, toss with some curry powder, salt, and pepper, and set aside. Dice your potato small, so it crisps up quickly.

Step 2: Pan-Fry the Potatoes

Heat olive oil in a large pan and fry the potatoes until golden and just starting to soften—season well, then transfer them out.

Step 3: Sear the Chicken

Add more oil if needed, then space out the chicken in the pan. Don’t crowd it! Fry until both sides are golden and just cooked through, then set aside.

Step 4: Sauté Aromatics

With the pan on medium, add oil if needed, then cook carrot and onion until soft and golden. Stir in garlic and ginger, cooking for just 30 seconds—don’t let them burn.

Step 5: Build the Sauce

Melt in butter, then stir in cumin, garam masala, turmeric, coriander, and another hit of curry powder. Stir in the flour, then slowly whisk in stock, making the sauce smooth.

Step 6: Creamy Finish

Add the cream (make sure it’s room temp) and tomato puree, season well, then add the cooked chicken (plus any gathered juices). Simmer 8-10 minutes until thickened, then stir back in the potatoes.

Step 7: Assemble the Pie

Pour the filling into your baking dish and let it sit for 15 minutes (this helps the pastry stay flaky). Preheat oven to 200°C/400°F.

Step 8: Top with Pastry & Bake

Lay the pastry over the filling, trim edges, brush with egg wash, and make a few steam holes. Scatter with nigella/black onion seeds, then bake about 20 minutes until the crust is a glorious deep gold.

Step 9: Rest and Enjoy

Let the pie rest for five minutes, then dig in—the filling will be bubbling hot and the pastry fully set!

Pro Tips for Making the Recipe

Don’t skip the browning: Browning the chicken and potatoes builds layers of flavor and texture—worth the extra few minutes!
Room temperature cream: Cold cream can split the sauce; take it out before you start cooking.
Let the filling ‘skin’ over: Giving the filling a few minutes to cool before topping with pastry keeps the crust crisp, not soggy.
Customize the spice: Always taste and adjust the seasoning. Each curry powder brand varies in strength, so make it yours!
Vent the pastry: Even a few small steam holes mean no soggy bottom and a crisp topping.

How to Serve

Serve big, hearty slices of this curried chicken pie with:

Crisp Oven Chips: For the ultimate comfort food pairing.
Steamed Green Beans or Peas: Their freshness cuts through the richness.
Simple Green Salad: Light vinaigrette balances the creamy filling.
Mango Chutney or Yogurt Raita: For a cooling, tangy edge.

This pie is a complete meal, but sides make it extra special if you’re feeding a crowd.

Make Ahead and Storage

Storing Leftovers

Let the pie cool completely before storing. Keep it in the fridge in an airtight container for up to 3 days. The flavors deepen overnight.

Freezing

The unbaked pie (with pastry on top but not egg-washed) freezes beautifully. Wrap tightly in foil and freeze up to 1 month. Bake from frozen at 180°C/350°F for about 45-50 minutes, or until piping hot.

Reheating

Individual slices reheat well in the oven at 180°C/350°F, loosely covered with foil to avoid drying out—about 20 minutes or until heated through. You can also microwave, but the crust loses its crispiness.

FAQs

Can I use chicken breast instead of thigh?

Absolutely; chicken breast works but will be less juicy compared to thigh. Just take care not to overcook it when searing, and watch closely while simmering so it doesn’t dry out.

Is this pie very spicy?

Not at all! Using medium curry powder gives a gentle warmth, not heat. If cooking for spice-shy eaters, mild curry powder works beautifully. You can always add more heat with chili flakes on individual portions.

Can I make this pie in advance?

Yes, you can make the filling a day ahead and store it in the fridge. When ready, just top with pastry and bake as usual. This is a fantastic way to prep for dinner parties or Sunday lunch.

What if I don’t have nigella/black onion seeds?

The pie will still turn out delicious without them, but they do add a lovely authentic flavor and a bit of crunch. A sprinkle of sesame seeds or a pinch of cumin seeds makes a fine substitute.

Final Thoughts

Indulgent, aromatic, and so easy to make—Curried Chicken Pie is everything a home-cooked comfort dish should be. It’s a brilliant way to shake up weeknight dinners or impress at family gatherings. Gather your ingredients, make it your own, and prepare to watch every last crumb disappear. Try it once, and it’s sure to earn a permanent place in your recipe rotation!