Description
Curried Chicken Pie brings warmth and comfort right to your dinner table with a flaky crust packed full of spicy, tender chicken goodness. Creamy curry flavors and golden pastry make this hearty meal a perfect way to gather friends and family around something deliciously satisfying.
Ingredients
Scale
Main Proteins:
- 3–4 boneless, skinless chicken breasts (about 1 lb / 454 g)
Aromatics and Seasonings:
- 2 tablespoons curry powder
- 2 cloves fresh garlic, minced
- 1 medium yellow onion, diced
- Salt and pepper to taste
Supporting Ingredients:
- 1 cup full-fat coconut milk
- 1 cup frozen peas and carrots
- 2 sheets puff pastry (thawed if frozen)
- Olive oil for sauteing
Instructions
- Preheat the oven to precisely 400°F (200°C), ensuring your rack sits in the center position for even baking.
- Cut 1 pound of boneless chicken breasts into uniform 1-inch bite-sized cubes for consistent cooking.
- Finely chop 1 medium yellow onion and mince 2 fresh garlic cloves into small, even pieces.
- Heat 2 tablespoons olive oil in a large skillet over medium heat for 1-2 minutes until shimmering.
- Sauté the onions for exactly 3-4 minutes until they become translucent and slightly soft.
- Add minced garlic and cook for an additional 45-60 seconds, stirring constantly to prevent burning.
- Introduce chicken cubes to the skillet, sprinkling 2 tablespoons curry powder, ½ teaspoon salt, and ¼ teaspoon black pepper over the meat.
- Cook chicken for 5-7 minutes, stirring occasionally, until each piece reaches a golden-brown exterior and internal temperature of 165°F.
- Pour 1 cup full-fat coconut milk into the skillet, stirring to combine with chicken and spices.
- Fold in 1 cup frozen peas and carrots, allowing mixture to simmer for 4-5 minutes until slightly thickened.
- Unroll one puff pastry sheet and carefully line a 9×13 inch baking dish, pressing into corners.
- Spread chicken filling evenly across the pastry, leaving a small border around edges.
- Cover with second puff pastry sheet, trimming excess and crimping edges with a fork to create a tight seal.
- Cut 4-5 small diagonal slits across the top pastry to allow steam escape.
- Bake for 25-30 minutes until pastry turns deep golden brown and filling bubbles around edges.
Notes
- Check chicken pieces are uniform in size to ensure even cooking and consistent flavor throughout the pie.
- Adjust curry powder amount based on personal spice preference, starting with less and adding more to taste.
- Consider swapping puff pastry for gluten-free puff pastry or a homemade pie crust to accommodate dietary restrictions.
- Let the pie rest for 10 minutes after baking to help filling set and make slicing easier without losing moisture.
- Prep Time: 10-12 minutes
- Cook Time: 35-42 minutes
- Category: Chicken
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 3 to 4
- Calories: 511 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg