Curried Chicken Hand Pies
Updated: Oct 5
Flaky, golden pastry wrapped around tender chicken in a creamy, gently spiced coconut curry: comfort food you can hold in your hand.
Why You Will Love This Recipe
A shortcut filling: rotisserie chicken works perfectly
Creamy and warmly spiced: coconut milk, garam masala, cumin, ginger and garlic
Crisp bottoms: baked on a preheated sheet in a very hot oven
Make-ahead friendly: the filling keeps for 2 days and the pies freeze well
At a Glance
Makes 8 pies | Prep: 45 minutes, plus cooling | Bake: 20 to 25 minutes
Why These Pies Work
The filling starts like a good curry: onion softened in butter until golden, then garlic, ginger and warm spices. A little flour turns the chicken stock and coconut milk into a creamy, clingy sauce that won’t run out of the pastry.
The filling must be completely cool before it meets the pastry, or the butter in the dough melts and the pies turn soggy. A preheated baking sheet and a very hot start to the oven give the bottoms the jolt of heat they need to crisp.
Curried Chicken Hand Pies
Makes 8 pies | Prep: 45 minutes, plus cooling | Bake: 20 to 25 minutes
Ingredients
For the Filling
4 tablespoons butter
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon finely chopped fresh ginger
1 tablespoon garam masala, or more to taste
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 (13.5-ounce) can coconut milk
2 pounds cooked chicken, shredded (a rotisserie chicken works well)
For the Pies
Pastry for 3 double-crust pies (homemade, or 3 boxes / 6 sheets store-bought pie dough)
1 large egg beaten with 1 tablespoon water, for egg wash
8 (4½-inch) mini pie tins
Instructions
Make the Filling
Melt the butter in a large, deep frying pan over medium heat. Add the onion and cook, stirring occasionally, until golden, 4 to 5 minutes.
Add the garlic and ginger and cook until fragrant, 1 to 2 minutes. Stir in the salt, pepper, garam masala and cumin, then the flour, and cook for 1 minute.
Gradually whisk in the chicken stock and coconut milk until smooth. Simmer gently for 10 minutes, stirring occasionally.
Stir in the chicken until well coated, then taste and adjust the seasoning. Let the filling cool completely.
Assemble
Place a rimmed baking sheet on the lowest oven rack and preheat the oven to 500°F (260°C).
Roll out the pastry and line the pie tins. Fill each with the cooled filling, about ¾ cup per pie.
Cut pastry lids, cut a small vent in each, and place them on top. Tuck the overhang under and crimp to seal. Brush with egg wash.
Bake
Set the pies on the preheated baking sheet and reduce the oven to 425°F (220°C).
Bake until deep golden brown, 20 to 25 minutes. Cool for a few minutes before serving.
Tips for Success
Cool the Filling Completely
Warm filling melts the pastry butter and makes soggy pies. Make it a day ahead if you like.
Preheat the Baking Sheet
It gives the pie bottoms an instant blast of heat so they crisp.
Vent the Lids
A small cut lets steam escape so the pies don’t burst.
Season Boldly
Pastry mutes flavor, so the filling should taste slightly more seasoned than you’d serve on its own.
Common Mistakes to Avoid
Filling the pies while the filling is warm: soggy pastry
Overfilling: the lids won’t seal and the filling leaks
Skipping the egg wash: the pies bake up pale
Baking on a cold sheet: pale, soft bottoms
What to Serve with Curried Chicken Hand Pies
Mango chutney or a cooling yogurt raita
A crisp green salad
Pickled red onions
A cold lager
How to Store
Fridge: refrigerate baked pies for up to 3 days; reheat in a 350°F oven until hot through.
Freeze: freeze unbaked pies for up to 3 months and bake from frozen at 425°F, adding about 10 minutes.
Make ahead: the filling keeps in the fridge for up to 2 days.
Frequently Asked Questions
Can I use raw chicken?
Yes. Poach or roast about 2½ pounds of boneless chicken until cooked through, then shred it.
Can I make one large pie instead?
Yes. Use a 9-inch deep-dish pie plate and bake for 35 to 45 minutes, until deep golden.
Is it spicy?
It’s warmly spiced rather than hot. Add a pinch of cayenne or chopped green chile if you like heat.
Can I use store-bought pastry?
Absolutely. Refrigerated pie dough or puff pastry both work.
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Recommended Equipment
Make this recipe easier with the right tools: Saute Pan, Rimmed Baking Sheet, Chef's Knife, Precut Parchment.
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