Best Chicken Curry Pies Recipes

Curry Chicken Pot Pies image

Provided by Kardea Brown

Time 1h25m

Yield 4 pies

Number Of Ingredients 14

1 tablespoon vegetable oil
8 tablespoons (1 stick) unsalted butter
1 stalk celery, diced
1/2 large yellow onion, diced
1 teaspoon curry powder, preferably Madras curry powder
Kosher salt and freshly ground black pepper
1 clove garlic, minced
1 cup frozen peas and carrots, thawed
1/4 cup all-purpose flour, plus more for the pie crust
1 1/2 cups chicken broth
1/2 cup whole milk
2 1/2 cups diced cooked chicken
1 refrigerated pie crust
1 egg, lightly beaten with 1 tablespoon water

Steps:

Preheat the oven to 400 degrees F.
Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.

Chicken Curry Pies image

Provided by Elaniemay

Time 25m

Yield 8 mini pies, 8 serving(s)

Number Of Ingredients 11

2 pie crusts, cut into 1/4 's
2 tablespoons oil
2 lbs ground chicken
2 teaspoons minced garlic
2 teaspoons grated fresh ginger
2 teaspoons salt
1 1/2 teaspoons turmeric
1/2 teaspoon coriander
1 1/2 teaspoons cumin
1 diced onion
14 1/2 ounces chopped tomatoes

Steps:

Easy Curry Chicken Hand Pies image

Provided by @MakeItYours

Number Of Ingredients 13

2 teaspoons salted butter
1/4 cup celery (diced)
1/4 cup onion (diced)
1/4 cup carrots (diced)
1 tablespoon all purpose flour
1 teaspoon curry powder
1/2 cup chicken broth
1/2 cup light sour cream
1 cup sliced Curry Chicken (diced (I used Boar's Head Curry Chicken, but you can use any flavor you prefer or even cooked rotisserie chicken))
2 sheets frozen puff pastry (thawed)
1 egg (whisked)
2 tablespoons water
flake sea salt

Steps:

Add butter to a skillet over medium high heat. Toss in celery, onion, and carrots and stir to coat in the butter.
Cook for approximately 5 minutes or until veggies are tender and fragrant.
Stir in the flour and curry powder and stir to coat. Once the veggies are all coated and a paste forms, stir in the chicken broth. Bring to a boil and then reduce heat to low. Allow to thicken for about 1-2 minutes, then remove from the heat.
Stir in the sour cream and the sliced chicken breast. Set aside.
Lightly flour a work surface and roll out the puff pastry sheets. Use the bottom of a glass or a 3" round cookie cutter to cut out circles in the dough. The two sheets should yield about 18 circles total.
Add 1 tablespoon of the chicken mixture to one half of each circle. Moisten the edge of each circle with a small amount of water, and then fold over the dough to cover the mixture
and press to close. Use a fork to close each hand pie. Lay each completed hand pie on a greased baking sheet, about 1" apart.
Repeat with remaining dough.
In a small bowl, combine whisked egg and water. Brush each hand pie with egg mixture and then sprinkle lightly with flake sea salt.
Bake for 18-20 minutes or until crisped and golden. Serve warm.
Enjoy!