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Golden Chicken and Potato Curry Pie

Golden pastry gives way to a creamy, spiced filling of chicken, potatoes and peas in this savoury twist on a classic pie.

Fragrant and hearty, it’s the kind of dish that feels right at home any night of the week.

Recipe and photos by Hetal Venmali

A comforting twist on a classic savoury pie, this curried chicken pie is filled with tender marinated chicken, creamy potatoes, and sweet peas in a rich, spiced curry sauce.

Encased in a buttery golden pastry, each bite is a perfect blend of warmth, flavour and heartiness. Whether served on a chilly evening or as a weekend treat, this pie brings bold flavour and home style comfort to the table.

Golden Chicken and Potato Curry Pie
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Golden Chicken and Potato Curry Pie

A savoury pie filled with tender chicken, creamy potatoes and sweet peas in a spiced curry sauce, all wrapped in buttery golden pastry. Comforting, aromatic and perfect for a cozy dinner.
Servings 4
Author Hetal Venmali

Ingredients

Chicken Marinade

  • 1 tsp rice vinegar
  • 1 tsp garlic, crushed
  • 1 tsp ginger, crushed
  • 1 tsp soy sauce
  • 1 tsp baking powder
  • 1 chicken breast, cut into 2-5 cm (1 inch) cubes

Pie Filling

  • 1 tbsp oil
  • 1/2 cup onions, chopped
  • 1 1/2 cups russet potatoes, boiled until soft and cut into 1-inch cubes
  • 1 cup frozen green peas
  • 2 tbsp curry powder
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups water
  • 1 cup milk
  • 1 chicken or vegetable bullion cube
  • salt

Pie Shell

  • 1 large pie shell
  • 1 sheet butter pastry or puff pastry
  • 1 egg, beaten

Instructions

  • In a bowl, mix together the marinade ingredients. Add chicken andet aside to marinate for 20 minutes.
  • Heat oil in a wok or deep pan over medium heat. Add chopped onions and sauté until translucent, about 6–7 minutes.
  • Add the marinated chicken and sizzle, stirring often, until the chicken is just cooked through, about 5 minutes. Discard remaining marinade.
  • Stir in the potatoes, peas and curry powder. Sauté for 2–3 minutes to toast the spices and combine the ingredients.
  • Add butter and flour to the chicken mixture. Cook for 3–5 minutes, stirring constantly, until the flour is no longer pale and starts to turn golden.
  • Slowly stir in the water and milk, then crumble in the bouillon cube. Cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Add salt to taste.
  • Allow the filling to cool slightly. Transfer it into your pie shell.
  • Preheat the oven to 400 F. Roll out the butter pastry into a circle to fit the top of your pie plate (it’s easy when you place the pie over the pastry and cut the shape using a large pizza cutter, using the pie plate as a guide).
  • Lay it over the filling and seal the edges. Poke some holes over the top using a toothpick or the tip of a sharp knife. Use pastry scraps to cut shapes and place over pie for decorations if you wish. Brush with beaten egg.
  • Bake for 40–45 minutes, or until the pastry is golden and crisp.

Notes

If pie shell is frozen, remove from the refrigerator before baking.