Description
This Curried Chicken Pie features tender chicken thighs, fresh vegetables, and warming spices in a rich, creamy sauce, all encased in golden, flaky shortcrust pastry. Perfect as a hearty main course, this twist on classic chicken pie brings comforting flavors with a gentle curry kick and a beautiful finish of nigella seeds.
Ingredients
Scale
For the Filling
- 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)
For the Pastry
- 1x 320g/11oz sheet of Shortcrust Pastry
For Assembly
- 1 Egg, beaten (for egg wash)
- Nigella Seeds/Black Onion Seeds, to sprinkle on top (optional but recommended)
Instructions
- Prepare the Chicken: Dice the chicken thighs into bite-sized pieces. Coat them evenly with 1 tbsp curry powder, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside to marinate.
- Fry the Potatoes: Heat olive oil in a large pan over medium-high heat. Add the diced potato and fry until golden and crisp on the outside. Season with a pinch of salt and pepper, then transfer to a bowl. The potatoes do not need to be fully cooked through at this stage, as they will continue cooking later.
- Brown the Chicken: If necessary, add a bit more oil to the pan. Place the chicken pieces into the pan, spacing them out, and fry until a golden crust forms. Flip and cook until the other side is golden and the chicken is just cooked through. Remove the chicken and set aside; reduce the heat to medium.
- Sauté Vegetables & Aromatics: Add more oil if needed, then add the carrot and onion. Fry until softened and golden. Add the garlic and ginger, cooking for an additional 30 seconds until fragrant.
- Add Spices & Make Roux: Melt the butter into the pan. Stir in cumin, garam masala, turmeric, ground coriander, and the remaining 1 tbsp curry powder. Mix in the flour, stirring well, then gradually whisk in the chicken stock to avoid lumps. The mixture will be thick at first but will loosen as more stock is added.
- Add Cream & Tomato Puree: Stir in the double/heavy cream and tomato puree. Season with additional salt and pepper to taste (about 1/4 tsp each).
- Simmer the Filling: Return the chicken and any juices to the pan. Simmer for 8–10 minutes until the mixture thickens nicely. Add the fried potato and stir to combine.
- Prepare for Baking: Pour the filling into a baking dish. Allow it to rest for about 15 minutes, forming a skin on top. Meanwhile, preheat your oven to 200°C/400°F.
- Add Pastry & Finish: Drape the sheet of shortcrust pastry over the filling, trimming the edges to fit the dish. Brush the pastry with beaten egg and cut a few steam holes. Sprinkle nigella (black onion) seeds over the top for added flavor and appearance.
- Bake: Bake in the preheated oven for about 20 minutes, or until the pastry is deep golden and flaky and the filling is bubbling at the edges.
- Serve: Let the pie cool for approximately 5 minutes, then serve and enjoy!
Notes
- Chicken thigh is preferred over breast for juiciness and to avoid dryness after multiple cooking steps.
- Adjust curry powder heat level based on preference; ‘medium’ provides a gentle kick.
- Properly season the sauce to enhance spice flavors.
- Nigella seeds (‘black onion seeds’) offer great flavor and appearance but are optional.
- Yields 5 servings as a main, or up to 6 with sides like oven chips or green beans.
- Nutrition facts are based on the pie divided by 5 servings.
Nutrition
- Serving Size: 1/5 of pie
- Calories: 779 kcal
- Sugar: 4.94 g
- Sodium: 723 mg
- Fat: 49.44 g
- Saturated Fat: 18.12 g
- Unsaturated Fat: 28.2 g
- Trans Fat: 0.305 g
- Carbohydrates: 50.41 g
- Fiber: 4.4 g
- Protein: 33.6 g
- Cholesterol: 167 mg
