Curried Chicken Hand Pies
Updated: 2 days ago
By Chef Jon Ashton | Published February 3, 2025
Why you'll love it: a shortcut filling · creamy and warmly spiced · crisp bottoms · make-ahead friendly.
Flaky, golden pastry wrapped around tender chicken in a creamy, gently spiced coconut curry: comfort food you can hold in your hand.
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon →
Curried Chicken Hand Pies
Makes 8 pies
Prep: 45 minutes, plus cooling
Bake: 20 to 25 minutes
Level: Medium
Equipment: Saute Pan, Rimmed Baking Sheet, Chef's Knife, Precut Parchment.
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
Method
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. You'll know it's right when the sauce is creamy and thick enough to cling to the chicken instead of running off the spoon. Season the filling a little more boldly than you would serve it on its own. Pastry mutes flavor.
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. You'll know it's right when the filling feels completely cool to the touch before it goes into the pastry. If a lid won't seal, the pie is overfilled. Spoon a little filling out, then press and crimp the edges again.
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. You'll know it's right when the tops are deep golden brown and the bottoms are crisp when you lift a pie from its tin.
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.
Key Ingredients
Rotisserie Chicken: A brilliant shortcut: tender, already-cooked chicken that soaks up the creamy curry sauce.
Coconut Milk: Gives the filling its creamy body and a gentle, rounded sweetness.
Garam Masala: The warm spice blend at the heart of the curry; add a little more to taste if you like.
Ground Cumin: Adds an earthy warmth that sits beautifully alongside the garam masala.
Fresh Ginger and Garlic: Cooked until fragrant, they bring brightness and aroma to the filling.
Butter and Onion: The onion is softened in butter until golden, building a sweet, savoury base like any good curry.
All-Purpose Flour: A little cooked with the spices thickens the stock and coconut milk into a sauce that clings to the chicken and won't leak from the pastry.
Pie Pastry and Egg Wash: Homemade or store-bought, the pastry gives a flaky case, and the egg wash turns it deep golden brown.
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.
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
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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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.
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