Can I make these hand pies in advance?

Yes! Prepare the filling ahead and store in the refrigerator for up to 2 days. Assemble and bake the pies on the day you want to serve them for the best texture.

Can I freeze curried chicken hand pies?

Absolutely! Freeze unbaked assembled pies on a baking sheet, then transfer to freezer bags. Bake from frozen, adding 5–10 minutes to the baking time.

What spices can I substitute?

You can customize the spices to your taste. Try curry powder instead of garam masala, or add coriander and turmeric for more depth.

Can I use store-bought pie dough?

Absolutely! Store-bought pie dough works perfectly and saves time. Simply thaw according to package directions before use.

Curried Chicken Hand Pies

Feb 3, 2025
2 min read

Updated: Mar 5

Ingredients:

For the Filling:

4 tablespoons butter

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, finely chopped

1 tablespoon garam masala (or more to taste)

1 tablespoon ground cumin

2 tablespoons flour

1 cup chicken stock

1 can coconut milk

2 pounds cooked chicken, shredded (or use a rotisserie chicken)

PREPARE THE FILLING:

In a large, deep frying pan, melt the butter over medium heat. Add the chopped onion and sauté for 4–5 minutes, stirring occasionally, until golden brown.
Add the garlic and ginger, cooking for an additional 1–2 minutes until fragrant. Stir in 1 teaspoon of salt, 1 teaspoon of pepper, and the spices, followed by the flour. Mix well to coat the onions.
Increase the heat slightly and cook for 1 minute to enhance the flavors. Gradually add the chicken stock and coconut milk, whisking until smooth and free of lumps. Let the mixture simmer gently for 10 minutes, stirring occasionally.
Add the shredded chicken, stirring until fully coated in the creamy spice mixture. Taste and adjust the seasoning with more salt, pepper, or spices as needed.
Allow the filling to cool completely before assembling the pies.

ASSEMBLE & BAKE

Preheat your oven to 500°F (260°C). Place a rimmed baking sheet on the lowest rack to preheat.
Roll out the pie dough and line your mini pie tins or desired baking vessels. Fill each pie with the cooled chicken mixture.
Cut out dough circles for the pie lids, ensuring each lid has a small vent hole for steam. Place the lids on top of the filled pies, tucking any overhang under itself. Crimp the edges neatly with your fingers to seal.
Brush the tops with a light egg wash for a golden finish.
Place the pies on the preheated baking sheet, then reduce the oven temperature to 425°F (220°C). Bake for 20–25 minutes, or until the crusts are beautifully golden brown.
Allow the pies to cool for a few minutes before serving. Enjoy!