Chicken and Vegetable Curry Pie
Indulge in the ultimate comfort food with this Chicken and Vegetable Curry Pie—a mouthwatering fusion of creamy curry flavors and golden, flaky shortcrust pastry. Packed with tender chicken, hearty chunks of carrots and potatoes, vibrant peas, and an aromatic blend of curry powder and garlic, this dish delivers a warm and satisfying meal perfect for the whole family. The rich coconut milk and chicken stock-based sauce infuse the filling with layers of irresistible flavor, while the crisp pastry adds the perfect finishing touch. Ideal for cozy dinners or special gatherings, this curry pie is a delightful way to bring a bit of spice and heartiness to your table. Ready in just over an hour, it’s a deliciously easy recipe you’ll want to make again and again!
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Recipe Information
Ingredients
- 500 g chicken breast
- 2 carrots
- 2 medium potatoes
- 150 g frozen peas
- 1 large onion
- 2 garlic cloves
- 2 tbsp curry powder
- 2 tbsp plain flour
- 500 ml chicken stock
- 200 ml coconut milk
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 500 g shortcrust pastry
- 1 egg
- 1 tbsp butter
Instructions
Preheat the oven to 200°C (400°F).
Dice the chicken breast into bite-sized pieces and finely chop the onion and garlic. Peel and dice the carrots and potatoes into small cubes.
Heat the vegetable oil in a large pan or skillet over medium heat. Add the chicken pieces and cook until lightly browned. Remove the chicken and set aside.
In the same pan, melt the butter. Add the chopped onion and garlic, cooking until translucent and fragrant.
Stir in the curry powder and plain flour, and cook for 1-2 minutes to create a rich, aromatic paste.
Gradually add the chicken stock and coconut milk, whisking to form a smooth sauce.
Add the carrots, potatoes, and browned chicken back into the pan. Season with salt and black pepper, then simmer for 15 minutes until the vegetables are tender and the sauce thickens. Stir in the frozen peas and cook for 2-3 more minutes.
Grease a pie dish lightly. Roll out half of the shortcrust pastry and line the base and sides of the dish.
Pour the chicken and vegetable curry filling into the pastry-lined dish.
Roll out the remaining pastry to form a lid. Place it over the filling and press the edges to seal. Trim any excess pastry.
Beat the egg and brush it over the pastry lid for a golden finish.
Cut a small slit or two in the pastry lid to allow steam to escape while baking.
Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is golden and crisp.
Remove the pie from the oven and let it rest for 5-10 minutes before serving.
Slice and serve warm. Enjoy your hearty Chicken and Vegetable Curry Pie!
Nutrition Facts
Calories |
4049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 21.5 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 10123 mg | 440% | |
| Total Carbohydrate | 426.0 g | 155% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 50.9 g | ||
| Protein | 218.8 g | 438% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 445 mg | 34% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 5321 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
