Description
This Curried Chicken Pie features tender chicken thighs simmered in a spiced, creamy curry sauce loaded with potatoes, carrots, and onions, all encased under golden, flaky shortcrust pastry. Infused with fragrant Indian flavors, the pie delivers a comforting meal with mild heat and hearty textures, making it a perfect main-course for family dinners or entertaining guests.
Ingredients
Scale
Main Filling
- 1 tbsp Olive Oil, plus more if needed
- 1x 200g/7oz Potato, diced into small cubes
- 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 or grated Ginger
- 1/2 tsp Salt, plus more to taste
- 1/4 tsp Black Pepper, plus more to taste
Seasonings & Spices
- 2 tbsp Curry Powder (medium spice recommended)
- 1 tsp Ground Cumin
- 1 tsp Turmeric
- 1/2 tsp Ground Coriander
- 1/2 tsp Garam Masala
Sauce Base
- 3 tbsp / 45g Butter
- 3 tbsp Flour
- 480ml / 2 cups Chicken Stock
- 120ml / 1/2 cup Double/Heavy Cream (at room temperature)
- 2 tbsp Tomato Puree (Tomato Paste in US)
Pie Crust & Topping
- 1x 320g/11oz sheet of Shortcrust Pastry
- 1 Egg, beaten (for egg wash)
- Nigella Seeds/Black Onion Seeds, to sprinkle on top (optional)
Instructions
- Prepare the Chicken: Dice the chicken thighs into bite-sized pieces and coat evenly with 1 tbsp curry powder, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside to marinate briefly.
- Fry the Potatoes: Heat olive oil in a large pan over medium-high heat. Add the diced potatoes and fry until golden and crisp on the outside. Season with a pinch of salt and pepper, then remove from the pan and set aside. Potatoes do not need to be fully soft at this point.
- Brown the Chicken: Add more oil if needed, then spread the chicken pieces in the pan. Fry undisturbed until they develop a golden crust, then flip and cook until golden on the other side and just cooked through. Remove and set aside. Lower the heat to medium.
- Sauté Vegetables: Add additional oil if necessary, then sauté the carrot and onion until soft and golden. Add the garlic and ginger, frying for another 30 seconds for full aroma.
- Add Spices & Make Roux: Melt the butter into the pan, then stir in cumin, garam masala, turmeric, ground coriander, and the remaining tablespoon of curry powder. Sprinkle in the flour, mixing until absorbed, then gradually pour in chicken stock while whisking to avoid lumps. The sauce will thicken initially but smooth as more stock is added.
- Stir in Cream and Tomato Puree: Add the double cream and tomato puree to the thickened sauce. Season with extra salt and pepper (about 1/4 tsp each is typical). Return the chicken (with its juices) to the pan and simmer for 8-10 minutes, until the mixture is thick. Stir the potatoes back in at the end.
- Preheat & Prepare for Baking: Spoon the filling into a baking dish and let it rest for about 15 minutes to form a skin. Meanwhile, preheat oven to 200°C/400°F.
- Assemble the Pie: Cover the filling with the shortcrust pastry sheet, trimming to fit the dish. Brush the top with beaten egg and cut a few small steam holes. Sprinkle with nigella or black onion seeds for extra flavor and appearance.
- Bake: Bake for approximately 20 minutes, or until the pastry is deep golden and flaky and the filling bubbles around the edges.
- Cool and Serve: Allow the pie to cool for about 5 minutes before slicing and serving. Enjoy warm for best flavor and texture!
Notes
- Chicken: Chicken thigh is recommended over breast for juiciness. Breast may become dry due to multiple cooking stages.
- Seasoning/Spice: Adjust curry powder to taste; ‘medium’ gives a gentle kick. Check seasoning to enhance the flavors.
- Nigella Seeds: Also known as black onion seeds, they add authentic flavor and improve visual appeal; optional, but recommended.
- Serving Suggestions: Great with sides like oven chips or steamed green beans. Stretches to 6 servings with sides, or 4-5 on its own.
- Make Ahead: Filling can be prepped ahead, refrigerated, and topped with pastry just before baking for convenience.
Nutrition
- Serving Size: 1/5th of pie
- Calories: 572
- Sugar: 5g
- Sodium: 797mg
- Fat: 33g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0.6g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 175mg
