Coronation chicken pie served on a plate

Coronation chicken pie

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(19 ratings)

Prep: 45 mins Cook: 1 hr, 20 mins plus at least a few hrs marinating, cooling and chilling


Serves 8

Serve this gently spiced chicken pie warm or cold – it's delicious either way. While it looks impressive for a party or picnic, it's easy to make using ready-made puff pastry

Nutrition and extra info

Nutrition: Per serving

  • kcal474
  • fat31g
  • saturates16g
  • carbs30g
  • sugars10g
  • fibre3g
  • protein16g
  • salt0.9g


  • 6 boneless, skinless chicken thighs
  • 1 tsp ground turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • large piece ginger, peeled and finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp cumin seeds
  • 3 tbsp korma curry paste
  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 400g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 60g dried mango, chopped into chunks
  • 50g raisins
  • 500g block puff pastry
  • plain flour, for dusting
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • a mixture of black onion seeds, flaked almonds and cumin seeds, for sprinkling
  • small bunch of coriander, chopped
  • mango chutney, to serve (optional)

For the dressing

  • 100g Greek yogurt
  • 1 tsp mild curry powder
  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Tip the chicken into a bowl with the turmeric, ginger, cumin seeds, korma paste and pinch of salt. Mix well. Leave to marinate for a few hours, or overnight (if marinating overnight, cover and chill).

  2. Tip the marinated chicken into a medium saucepan and pour over the coconut milk. Stir, bring to a simmer over a low heat and cook for 40 mins until very tender (it should be falling apart). Leave to cool.

  3. Meanwhile, tip the spinach into a colander and pour over a kettleful of boiled water until wilted. Leave to cool, then squeeze out as much water as you can and roughly chop. Roughly shred the chicken into the sauce in the pan, then stir through the chopped spinach, dried mango and raisins to make a loose filling. Can be made a day ahead.

  4. Roughly halve the puff pastry, but make sure one half is slightly bigger. Roll the smaller half out onto a floured surface to a circle about 25cm in diameter, then transfer to a baking tray. Pile the filling into the middle of the pastry circle, leaving a border around the edge. Brush the border with a little of the beaten egg. Roll out the remaining pastry half to a circle about 30cm in diameter. Drape this over the filling, pressing or crimping the edges to seal. Chill for at least 20 mins. At this stage, the pie can be covered and kept chilled overnight.

  5. Heat the oven to 200C/180C fan/ gas 6. Gently score a criss-cross pattern over the top of the pie using a sharp knife, then brush all over with more of the beaten egg. Bake for 20 mins, then remove from the oven, brush with the rest of the egg, and sprinkle over the seed and almond mixture and a little sea salt. Bake for 20 mins more, or until the pie is deep golden and the almonds are toasted. While the pie bakes, combine the dressing ingredients. 

  6. Leave the pie to cool, then cut into wedges and serve with the yogurt dressing and some chutney, if using.

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Comments, questions and tips

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5th Aug, 2020
My husband and I made this recipe back in April, keeping us busy in the early days of lockdown. Like others, we made a square pie given the pastry shape. I also didn't check the weight of the bag of spinach I bought and it was only about half that in the recipe but it didn't seem to matter. We omitted raisins as hubby doesn't like them. Loved the dried mango and finished off the rest of the pack myself, snacking! Used a different type of curry paste (korma too mild for us and we had another open). Loved the recipe, great flavours and will make again now I've unearthed the recipe again!
Mark McCulloch's picture
Mark McCulloch
19th Jul, 2020
So easy and really delicious. I reduced the sauce quite a bit after cooking the chicken to avoid a soggy bottom!
21st Jun, 2020
Yummy pie. Like others I used ready rolled puff pastry sheets so I made a rectangular pie. Do make the dressing as the pie really needs it - I added fresh mint, fresh coriander and cucumber to mine so it became more like a raita but it was good and the herbs were a nice contrast to the richness of the pie. Only slight negative I had to cook the coconut milk and chicken for a bit longer to reduce it. Definitely worth leaving the raw chicken to marinate overnight.
18th May, 2020
What a lovely pie! Didn't have dried mango so used a big spoonful of mango chutney instead. Delicious and will definitely make again.
21st Jun, 2020
Thank you fo the tip re mango chutney. I didn't have dried mango either but chutney worked just as well.
17th May, 2020
Does anyone know where the small bunch of coriander comes in? I’ve read the recipe over and over but can’t see where it is used.
Mark McCulloch's picture
Mark McCulloch
19th Jul, 2020
Good spot! I put a small pot of leaves on the table and let those who like coriander to help themselves and sprinkle over the pie once served.
5th May, 2020
This is quite a lot of work but not difficult and worth it. Very tasty. I couldn't get dried mango so I used apricots and I used ready rolled puff pastry sheets which are oblong. We ate it lukewarm today and will try the rest cold tomorrow.
Slimmershady's picture
5th May, 2020
I made this at the weekend and it was a huge hit! I didn’t have any dried mango and used apricots instead. It’s filling tasty and nobody complained about having the leftovers for dinner the next day.
3rd May, 2020
Absolutely delicious hot or cold! Will certainly be making this again.


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