Creamy Curry Chicken Pot Pie — Chicken Tikka Masala Pot Pie
A British-Indian comfort showpiece, the nation's most loved adopted dish encased in a golden shortcrust shell so the tandoor-spiced tomato and cream filling and the flaky British pastry tradition meet in one deeply satisfying family centrepiece.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice onion finely, grate garlic and ginger. Cut chicken thighs into 3cm pieces. Measure all spices. Grate cucumber, squeeze dry. Chop mint. Mix yogurt, cucumber, cumin, mint, salt for raita. Remove pastry from fridge.
Bloom
Melt 20g butter in a medium saucepan over medium heat. Add onion, cook 6–7 minutes until deep golden. Stir in garlic and ginger, cook 1 minute until fragrant and no raw smell remains.
Build 1
Add tomato paste and all spices (garam masala, cumin, paprika, coriander, turmeric, chilli powder). Stir constantly 2 minutes until paste darkens and spices release their aroma.
Sear
Add chicken pieces, stir to coat thoroughly in the spice base. Cook 4–5 minutes over medium-high heat until chicken is sealed on all sides and no longer pink outside.
Simmer
Add canned tomatoes, salt, and sugar. Simmer uncovered 12–14 minutes until sauce thickens and chicken is just cooked through. Stir in double cream, simmer 3 minutes. Remove from heat, cool 10–12 minutes until filling is warm but not piping hot.
Bake
Preheat oven to 200°C. Line a 20cm pie dish with pastry sheet, pressing into corners. Spoon cooled filling into case, cover with remaining pastry sheet, crimp edges firmly, cut 2 steam vents. Brush with egg wash, scatter nigella seeds. Bake 25–30 minutes until pastry is deep golden and filling bubbles at vents.
Rest and plate
Let pie rest 5 minutes before cutting. Transfer to the table whole. Serve with cucumber raita and mango chutney alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.