Curry Chicken Pie

AuthorsefordCategory, , , DifficultyBeginner

This irresistible Curry Chicken pie has the best of both worlds with Caribbean curry chicken inside a delicious butter pastry shell.

curry chicken pie

 

Yields6 Servings
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
 3 Chicken Breasts cubed
 4 medium sized potatoes cubed
 2 Carrots sliced into rounds
 1 Medium onion chopped
 2 Spring onions chopped
 5 Fresh thyme sprigs finely chopped
 2 tsp Curry powder
 3 tsp All purpose seasoning
 ½ tsp Salt
 1 tsp Black pepper
 ¼ tsp Pepper sauce or half a scotch bonnet pepper
 ½ cup Fresh pumpkin cubed
 1 tsp Curry Powder ( for browning)
 2 tbsp Oil
 1 Good Pastry (See Notes)
 9 inch pie round
How to Make the Chicken Filling
1

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.

2

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.

Finally, Roll out the pastry into a 9 inch round. Crease your top with a fork or your fingers and cut away any access. Roll out the lid and place to the side.

Fill the pastry with the chicken 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 25 - 30 Minutes or until pastry turns golden brown.

Notes on Pastry
3

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

 3 Chicken Breasts cubed
 4 medium sized potatoes cubed
 2 Carrots sliced into rounds
 1 Medium onion chopped
 2 Spring onions chopped
 5 Fresh thyme sprigs finely chopped
 2 tsp Curry powder
 3 tsp All purpose seasoning
 ½ tsp Salt
 1 tsp Black pepper
 ¼ tsp Pepper sauce or half a scotch bonnet pepper
 ½ cup Fresh pumpkin cubed
 1 tsp Curry Powder ( for browning)
 2 tbsp Oil
 1 Good Pastry (See Notes)
 9 inch pie round

Directions

How to Make the Chicken Filling
1

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.

2

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.

Finally, Roll out the pastry into a 9 inch round. Crease your top with a fork or your fingers and cut away any access. Roll out the lid and place to the side.

Fill the pastry with the chicken 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 25 - 30 Minutes or until pastry turns golden brown.

Notes on Pastry
3

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.

Curry Chicken Pie