This Curried Chicken Pie is a great way to use up leftover chicken and vegetables from a roast dinner. With just a shortcrust pastry lid, this pie is a tasty dinner for a mid week family meal.
With it being pie week on the Great British Bake Off this week, it was a great excuse to make a pie for tea and eat some homemade pastry! I do not eat pastry very often because, while blooming’ delicious, ultimately it is not very low in fat/calories and also because my two boys do not eat it. However, I was quite excited to bake a pie this week, and decided to be a bit different and make a Curried Chicken Pie in the hopes that it might make it more interesting for my fussy eaters. The great thing about making a pie, is that it is a clever way of using up any leftover meat and or vegetables from say a roast dinner. This is what my pie filling consisted off: the remnants from our Sunday roast chicken at the weekend, which included unicorn carrots, broccoli, peas and chicken, plus some sweetcorn and onions which I had in my fridge. To these ingredients I added some passata, mango chutney, medium curry powder and spices to make my curry sauce.
The pastry was just a basic shortcrust recipe , and I let the filling have all of the flavour. I had toyed with the idea of adding some coriander and garlic to the pastry mix, to make for a pastry that would remind us of the flavour of naan bread. However, in the end I decided to keep it plain so as not to put the boys off trying it incase the flavour’s would be too strong for them.
A simple egg wash later and it was ready for the oven. Ta daaaaaa!!! Of course typically, I could not manage to remove a complete piece of pie – it crumbled and looks a bit messy once served. However, it did taste very good which is what counts after all. I served my Curried Chicken Pie alongside some green beans, roasted curried flavoured new potatoes and some mango chutney. My fussy eaters did eat most of it – with some help…… and well feeding them basically! However, I will take that because I didn’t think they would even try it, let alone actually eat it. It was a very tasty pie and no soggy bottom in sight!
Now I appreciate if you have watched tonight’s GBBO episode, that the contestants made a proper pie with a pastry lid, bottom and sides, whereas I made this version so that my kids would eat it. This filling would work in that type of pie of course, should you decide to make it at home. Equally, it would be great served inside individual pies.
Here is the recipe for my Curried Chicken Pie
- *for the shortcrust pastry*
- 225g plain flour
- 100g salted butter diced
- water - enough to bind the ingredients together
- *for the pie filling*
- 1 tsp butter
- 1 onion, finely diced
- approx 250g cooked chicken
- leftover cooked veg including broccoli, carrots, peas and sweetcorn
- 2 tsp medium curry powder
- 1 tsp garlic granules
- 500ml passatta
- 1 tsp tomato puree
- 2 tsp minced garlic
- 1½ tsp minced ginger
- ½ tsp tumeric
- 2 tsp paprika
- 1 tsp ground coriander
- 1 tbsp mago chutney
- flour for dusting
- 1 egg, beaten
- *to make the pastry*
- I used a food processor but of course you can make this by hand using the rubbing in method
- Sift the flour into the food processor, add the butter and about 2 tbsp cold water . turn on the food processor and watch the mixture bind and come together, away from the sides, to make a dough. If you need more water add 1 tbsp at a time.
- Wrap the dough in cling film and chill in the fridge for at least 30 mins while preparing the filling.
- *to make the curried chicken filling*
- Put the oil into a deep saucepan and add the onions and stir fry on a medium heat for about 5 minutes
- Then add the garlic and ginger and continue to fry for a minute
- Add all the spices and cook for another minute
- Pour in the tomatoes and puree, stir and and simmer uncovered for 10 minutes on a low heat so that the tomato sauce thickens
- Add the chicken and the vegetables and give it a good mix.
- *assembling the pie*
- Pre heat the oven to 180oC / 160oC (fan)
- Remove the pastry from the fridge and roll out into a large square on a lightly floured kitchen surface
- Take a 20 inch pie dish and pour in your filling
- Take a pastry brush, and paint egg onto the rim of your pie dish
- Now carefully drape the pastry over the top of the pie dish and filing and push it down onto the outer pie dish rim, and pinch the pastry to the dish.
- Give the pastry an egg wash
- Any leftover pastry can be used to make a decoration I made PIE (remember to egg wash the decorations too)
- Finally, using a knife, make a small hole in the centre of the pastry (to let the steam out)
- Bake in the pie in the oven for about 30-35 minutes until golden brown.
The #GBBOBloggers2017 Linky
Of course you are welcome to bake along with me and some other long standing GBBOBloggers, the more the merrier in fact. You can read the rules here which are not strict really, but they just explains my twitter accounts and all that jazz! All I ask is that you please add my badge, a link to my blog and share the GBBO love by sharing or commenting on some of the bakes that link up.
The linky will open every Tuesday after the new episode has aired on TV.
Thank you to everyone who linked up their delicious puddings last week, there were some fabulous creations. In the end I am choosing this scrumptious Caramel Apple Steamed Sponge as my Star Bake just because I adore these flavours in a steamed pudding (although Chocolate And Orange comes a close second, and these mini puds are a very close second place !)
Therefore, if you would likely bake along this week the the categories are:
Signature: Savoury Pies
Technical: Portuguese Tarts
I cannot wait to see what you come up with
Hosted by Monica
Linking to Corina’s