Chicken Curry Pie
A delicious and savory pie filled with chicken curry, wrapped in a homemade pastry crust.
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- •340 g Plain flouror all-purpose flour
- •Salt
- •85 g Buttercold
- •85 g Lardor shortening, cold
- •60 ml Water
- •1 count Egglarge, well-beaten
- •2 tbsp Olive oil
- •2 count Onionsdiced
- •2 cloves Garlicchopped
- •Black pepper
- •Salt
- •500 g Chickendiced
- •1 tsp Hot chili powder
- •1 tsp Turmeric
- •1 tsp Garam masala
- •200 ml Water
- •100 ml Cream
- •1 bunch Coriander(optional)chopped
- •2 tbsp Cornflourdissolved in cold water
- •1 count Eggfor egg wash
- •1 dash Milkfor egg wash
- 1
Make the pastry by combining flour, salt, butter, and lard in a food processor until it resembles breadcrumbs. Add water and egg to form a dough.
5 min
- 2
Divide the dough into two portions, wrap in cling film, and refrigerate for at least 30 minutes.
30 min
- 3
Grease a 23 cm pie tin with lard or butter and set aside.
2 min
- 4
Prepare the filling by heating olive oil in a pan, adding onions, and cooking until translucent. Add garlic, black pepper, and salt.
10 min
- 5
Add diced chicken and spices (chili powder, turmeric, garam masala) to the pan and cook until chicken releases juices.
4 min
- 6
Add water and cream mixture, bring to a boil, then simmer. Add coriander if using.
5 min
- 7
Thicken the mixture with cornflour dissolved in cold water, then cool completely.
30 min
- 8
Roll out the pastry for the base and line the pie tin. Fill with cooled chicken mixture.
10 min
- 9
Roll out the top pastry, cover the pie, and seal edges. Brush with egg wash and make vent holes.
10 min
- 10
Bake in a preheated oven at 170°C (340°F) for 35 minutes until golden brown.
35 min
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