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.
