It’s As Easy As Curry Chicken Pie
This Curry Chicken Pie puts an Island twist onto a Classic British dish with traditional Caribbean flavors filled into a homemade buttery pastry.
When I think of winter comfort foods, meat pies always come to mind. The fragrant and flavorful curried chicken compliments the subtle sweetness of the buttery pastry.
Curry chicken pies are another popular dish in Bermuda. You can find them in almost every take away shop and bakery.
They are usually eaten all year round however with the change of temperatures its very fitting to have this meaty delight in colder months.
Making the Filling
When making the filling I use chicken breasts or thighs. They are a no fuss cut and actually stew down really well creating a moist bite of chicken.
The Onions, Carrots, potato, spring onion and fresh herbs are all staple ingredients in Caribbean cooking but also go great in a meat pie.
The addition of curry and spices adds that island touch, creating a rich curry sauce you will definitely enjoy.
Making the Pastry
The pastry is the easiest part of the dish. I use my Quick and Easy Pie Crust recipe which usually calls for shortening, and substitute with butter for more flavor. The food processor is my method of choice because it take only a few minutes, however mixing by hand also works.
If making homemade pastry is not your thing, cut the time in half by purchasing a pre-made pastry dough.
Tips for Making Curry Chicken Pie
- Make the curry chicken a day in advance. The filling needs to be cold before adding to the raw dough or you will end up with mushy pie.
- The less handling of the dough the better. It creates a nice flakiness when dough is cold.
- Make sure to chill the dough before rolling it out so it holds shape better.
Last but not least, whether you decide to make it a pie or patty/ pastie, this is one dish you must add to your list.
Recommendations
If you love curry dishes, here are a few of my other dishes to try:
- The Best Caribbean Seafood Curry
- Insanely Delicious Chickpea Curry made with Spinach
- Curry Chicken wings for a Quick Caribbean Meal
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
How to make Curry Chicken Pie
AuthorsefordCategoryChicken, pastry, pie, Savory Pies & PastryDifficultyBeginnerThis irresistible Curry Chicken pie has the best of both worlds with Caribbean curry chicken inside a delicious butter pastry shell.
In a large bowl, add the chicken and seasonings except 1 tsp of curry powder and the 2 tbsp of oil. Coat chicken with the seasonings and allow to marinate for at least 30 minutes to 1 hour.
Put a large pot on Medium heat adding the 2 tbsp of oil then the 1 tsp of curry powder and begin to brown the curry. Once the curry has darkened, add the marinated chicken and cook until golden on every side.
Next, add in the remaining vegetables, herbs, seasonings and just enough water to skim the top. Bring to a boil then turn the pot down to a medium low to allow to simmer.
Here, the sauce should start to thicken and the vegetables begin to tenderize. When the veg has softened and chicken is tender remove from the heat. Let the mixture cool completely then place in a sealed container overnight.
Finally, Fill your pastry with the curry mixture just below level to the lip of the dish. Use cream or water then take your finger and apply to the rim of the pastry, cover with the top layer of pastry and using a fork, seal by pressing down onto the two ends. Cut away any access and poke holes around the top to create air pockets. Bake in a 350F/150C oven for 35 Minutes or until pastry is nice and golden brown.
I use my Pie Crust recipe which is linked in the POST, however you can use a pre-made dough from any grocery as well.
Roll dough out to at least 1/4 inch thick. Enough for the pastry to hold the filling or else it will fall apart.
Use a 8 1/2 to10 inch pie dish. I used a 8 1/2 with 2 inch deep dish.
To get that golden brushed look, use evaporated milk and a pastry brush to lightly coat the pastry before baking.
Ingredients
Directions
In a large bowl, add the chicken and seasonings except 1 tsp of curry powder and the 2 tbsp of oil. Coat chicken with the seasonings and allow to marinate for at least 30 minutes to 1 hour.
Put a large pot on Medium heat adding the 2 tbsp of oil then the 1 tsp of curry powder and begin to brown the curry. Once the curry has darkened, add the marinated chicken and cook until golden on every side.
Next, add in the remaining vegetables, herbs, seasonings and just enough water to skim the top. Bring to a boil then turn the pot down to a medium low to allow to simmer.
Here, the sauce should start to thicken and the vegetables begin to tenderize. When the veg has softened and chicken is tender remove from the heat. Let the mixture cool completely then place in a sealed container overnight.
Finally, Fill your pastry with the curry mixture just below level to the lip of the dish. Use cream or water then take your finger and apply to the rim of the pastry, cover with the top layer of pastry and using a fork, seal by pressing down onto the two ends. Cut away any access and poke holes around the top to create air pockets. Bake in a 350F/150C oven for 35 Minutes or until pastry is nice and golden brown.
I use my Pie Crust recipe which is linked in the POST, however you can use a pre-made dough from any grocery as well.
Roll dough out to at least 1/4 inch thick. Enough for the pastry to hold the filling or else it will fall apart.
Use a 8 1/2 to10 inch pie dish. I used a 8 1/2 with 2 inch deep dish.
To get that golden brushed look, use evaporated milk and a pastry brush to lightly coat the pastry before baking.
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