Curry Chicken Free-form Pie

Curry Chicken Free-form Pie

A great way to use left over chicken. Watch co-host on Channel 10’s The Cooks Pantry, Courtney Roulston show us a simple free form Chicken Curry Pie.

4 - 6 people


  • 500g BBQ chicken meat, roughly shredded
  • 1/2 cup Salt-Reduced Liquid Chicken Stock
  • 2 teaspoons curry powder
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 brown onion, diced
  • 2 cloves garlic, crushed
  • 300gm button mushrooms, sliced
  • 2 tablespoons plain flour
  • 1/2 cup coconut cream
  • 1 x 445g sheet of sour cream savoury shortcrust pastry, defrosted
  • 1 egg, beaten for glazing


  • 1 bunch flat leaf parsley, leaves picked
  • 2 Lebanese cucumbers, sliced
  • 1/2 bunch dill, chopped
  • 1 lemon to serve


  1. Preheat the oven 200C (fan-forced)
  2. Heat the oil in a large nonstick frying pan over medium heat. Add in the onion and cook for 2 minutes. Add in the garlic, mushrooms and a pinch of sea salt and cook for 3-4 minutes, or until mushrooms have softened. Sprinkle in the curry powder and cook for 1 minutes or until fragrant. Spoon in the flour and cook, stirring for 2-3 minutes to cook out the flour. Pour in the stock and coconut cream and stir until smooth. Gently simmer for 3-4 minutes, or until the sauce is thick and rich. Remove from the heat and stir in the chicken. Place the mixture into the fridge to cool completely.
  3. Line a large oven tray with baking paper and lay the sheet of pastry over the tray.
  4. Spoon the chicken curry mixture onto the pastry, leaving a 4cm border. Fold the pastry over to create a crust and brush with beaten egg.
  5. Bake in the oven for 25-35 minutes, or until the pastry is golden and cooked through. Cool for 5 minutes before slicing.
  6. Mix the parsley, cucumber, dill with some olive oil and a pinch of sea salt.
  7. Serve the pie with salad and lemon wedges .



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