The Ultimate Winter Comfort Food: Chicken Curry Pie With A Twist


Winter is the season for comfort food. It’s the season where you can easily justify drinking three hot chocolates by telling yourself you’re just doing it to "warm yourself up”. One of my favourite things to make is a pie. Mmmm, pie. Previously I’ve posted my recipe of my favourite apple pie which you can view here.

I’m not one to toot my own horn but I created the best chicken pie today. I visited my sister the other day and as I walked into the house it smelt of delicious pie. That’s what inspired me to make one today. So hey, thanks Chloe if you’re reading this.

The combination of all the ingredients make it to die for. Seeing as I was the one creating it I knew I could add the things I liked. Plus..I thought i'd add in white wine for a twist. This is really delicious and i'll definitely be making this again. While making this I kept saying to myself "this better turn out really good otherwise there is no way i'll be blogging about it". It's passed the test and I hope it'll pass yours. Let me know if any of your make it and how it turns out :)

Holly xx

p.s whenener someone mentions "pie" does anyone think of this scene from the Simpsons? Haha.

Chicken Vegetable Curry Pie

Prep time: 45 minutes
Cook time: 30-40 minutes
Total time: 1hr 15 minutes

  • 350g Chicken breast, chopped
  • 1/2 cup White wine
  • Extra virgin olive oil
  • 200g Mushrooms, chopped
  • 100g Green beans, chopped
  • 50g Spring onions, chopped
  • 2 cloves Garlic, chopped
  • 250ml Peanut satay sauce
  • 270ml Coconut milk
  • Pinch of Cloves
  • Pinch of Cayenne pepper
  • 2 sheets Shortcrust pastry
  • Baking beads
  • Dash of milk
Cooking Directions
  1. Pre-heat oven to 180 degrees celsius
  2. Take short crust pastry out of the freezer so it's able to defrost to later be molded into the pie dish.
  3. Chop up all the ingredients. Because it's a pie remember it's okay for them to all be different sizes.
  4. In a pan add a few tbsps of olive oil, 1/4 cup of white wine and the chicken. Cook on medium heat until chicken is cooked through. This can take 10-15 minutes. Once cooked put chicken in separate bowl.
  5. In a pan on medium heat combine the mushrooms, green beans, spring onions and garlic. The vegetables only need to cook for about 5-7 minutes. Once vegetables are softened take them off the heat.
  6. If the shortcrust pastry has defrosted now is a good time to cook the pastry. Grab a pie dish (I used one a medium sized one) and give a quick spray of olive oil in the pan. Slowly lower the pastry into the pan, pressing in on the corners. If there is pastry hanging over the edges cut them off and add to the parts where the pastry is thinner. Line with baking paper and add baking beads to fill up majority of the pan. This will ensure pastry stays flat and will keep its shape while it's baking. Put pan into oven and leave for about 10-15 minutes, until it has turned a pale brown colour.
  7. While pastry is baking - in a saucepan on medium heat add the peanut satay sauce,coconut milk, 1/4 cup white wine, a pinch of cloves and a pinch of cayenne pepper. Mix and then leave until it has heated up (around 5 minutes).
  8. Once sauce is heated add the chicken and the vegetables in. Give it a good ol' mix.
  9. Check on how the pie is going in the oven. If it's turned a light golden brown colour then it's time to come out.
  10. Once pie is out of the oven remove baking beads and bake paper and put back in the oven for a further 5 minutes so the bottom of the pie is able to cook a little more (we want the bottom a light golden brown colour too)
  11.  Remove pie from the oven. Add the pie filling into pie. Use the last sheet of shortcrust pastry and slowly lower onto the pie. With your fingers gently press the uncooked pastry into sides of the pan/cooked pastry. Cut around the pastry edges that are out of the pie dish. Will the left over pastry feel free to add a garnish to the top. To quote Jamie Oliver, it doesn't have to look perfect - it will look more rustic if it's roughly done.
  12. Brush the top of the pie with a little bit of milk. This will make the top crisper once it has cooked.
  13. Pop the pie in the oven for 20 minutes or until the top is golden brown. Remove pie from the oven and let cool.
  14. Bon appetit!

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  1. That looks amazing!! And I love the crust design!

    Renee | Lose The Road (I'm currently running a giveaway!)

  2. Ooh wow that looks delicious!!
    We nominated you for the Versatile Blogger Award! Check out our post for more details -

  3. Nom nom nom. This looks incredible, Holly. I've never made a pot pie! I wonder if I could make this into a vegetarian version. :]

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    1. Yeah you could definitely make into a vegetarian version :) Maybe tofu instead of chicken? x

  4. wow, looks delicious. I love all those ingredients as well. I must make this once the weather cools and this heat wave ends!

    xx Falasha
    Bite My Fashion ll Instagram ll Bloglovin'

    1. Pies and heat waves don't really mix well do they haha x