Filo chicken pie in dish

Creamy curried chicken pie

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(2 ratings)

Prep: 25 mins Cook: 1 hr, 25 mins plus cooling

Easy

Serves 6

Bake this pie for a family dinner, or simply batch cook the chicken curry base to freeze for later, then serve with rice or in jacket potatoes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal684
  • fat42g
  • saturates19g
  • carbs36g
  • sugars4g
  • fibre4g
  • protein38g
  • salt1.5g
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Ingredients

    For the filling

    • 1½ kg whole chicken
      Chicken

      Chicken

      chik-en

      Chicken's many plus points - its versatility, as well as the ease and speed with which it…

    • 2 onions, 1 quartered, 1 chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 carrots, 1 cut into 3-4 chunks, 1 finely chopped
    • 2 thick slices ginger
      Ginger

      Ginger

      jin-jer

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

    • 2 garlic cloves, crushed
    • small bunch parsley or coriander, leaves picked and chopped, stalks left whole
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • vegetable oil or rapeseed oil, for frying
    • 50g flour
      Flour

      Flour

      fl-ow-er

      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    • 2-3 tbsp mild curry paste, such as korma or tikka
    • ½ tsp ground turmeric
    • 1 chicken stock cube
    • 150ml double cream

    For the filo topping

    • 6 sheets filo pastry
    • A little melted butter or oil
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    To serve

    • Tenderstem broccoli, if you like

    Method

    1. Put the chicken, quartered onion, carrot chunks, ginger, garlic and herb stalks in a large stock pot. Cover the chicken completely with water, bring to a simmer, then turn down the heat, cover and cook gently for 1 hr. Turn the chicken over halfway through cooking and top up the water if you need to. After 1 hr the chicken should be tender – try pulling a leg away from the breast with some tongs. If there’s much resistance, keep cooking, checking every 10 mins or so. Carefully remove the chicken from the cooking liquid and leave to cool on a plate for about 10 mins.

    2. Shred the chicken meat and discard the fat and bones. Strain the cooking liquid (this is your stock) and discard the onions, carrots and other bits (or keep them to make soup). Measure out 500ml of the stock.

    3. Melt the butter in a pan (use the stock pan if it’s empty – you don’t need to wash it). Add a drizzle of oil and the chopped onion and carrot. Cook until the veg is soft, for about 8-10 mins. Stir in the flour, curry paste and turmeric, then crumble in the stock cube. As you stir, the ingredients will clump together. Keep cooking for a min or so, then add a ladleful of the chicken cooking liquid. Stir well until smooth, then add another ladleful. Continue until all of the stock has been used up and you have a smooth sauce.

    4. Stir the chicken, cream and chopped herbs into the sauce, then season well and remove from the heat. If freezing portions at this stage, transfer to a sealable container or bag, cool, then freeze for up to two months. Defrost thoroughly in the fridge before reheating in a pan or the microwave. See tips below for serving suggestions. 

    5. Heat oven to 180C/160C fan/ gas 4. Transfer the creamy curried chicken to a pie dish, about 25 x 5cm. Brush 6 sheets filo pastry with a little melted butter or oil and scrunch the sheets on top of the pie, covering the filling. Bake the pie for about 45-50 mins, until the top is crisp and the curried chicken is bubbling and hot. Serve with Tenderstem broccoli, if you like.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Wongie8
    18th Jul, 2019
    5.05
    Not just for pies! This is so good and loved by all in my family - not easy! When featured in the Good Food Magazine it focused more on being a batch cooking item. I double the ingredients and make a huge batch which feeds my large family with rice, pitta, jacket or occasionally as a pie. Stripping the chicken is the only tiresome bit for me but I freeze loads. I add other veggies like peas, sweetcorn or chick peas sometimes.
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