Green chicken curry pie

Green chicken curry pie combines aromatic green curry flavors with tender chicken, creamy coconut milk, and pumpkin encased in flaky puff pastry. This dish is perfect for family dinners or special occasions.

15 Nov 2025
Cook time 35 min
Prep time 15 min

Ingredients:

1 tbsp peanut oil
1 tbsp curry paste
1.50 cups coconut milk
1.50 lb chicken breasts
6 cups pumpkin
1 package frozen spinach
1 tbsp lime juice
2 tsp brown sugar
1 tsp fish sauce
1 egg
4 sheets puff pastry

Green chicken curry pie merges the vibrant, aromatic essence of green curry with the flaky, buttery delight of a pie. It's an excellent dish for those who enjoy rich flavors, combining succulent chicken, creamy coconut milk, and fresh vegetables encased in golden puff pastry. Perfect for a family dinner or a special occasion, this pie is sure to impress and satisfy.

Instructions:

1. Prepare Ingredients:
- Thaw the spinach and drain any excess water.
- Peel and chop the pumpkin into small chunks.
- Dice the chicken breasts into bite-sized pieces.
- Preheat your oven to 400°F (200°C).

2. Cook the Filling:
- In a large pan or skillet, heat the peanut oil over medium heat.
- Add the green curry paste and cook for 1-2 minutes, stirring occasionally, until fragrant.
- Stir in the coconut milk and bring the mixture to a simmer.
- Add the diced chicken breasts and cook for about 5-7 minutes, or until the chicken is cooked through.
- Add the chopped pumpkin to the pan and cook for an additional 10-12 minutes, or until the pumpkin is tender.
- Stir in the thawed spinach, lime juice, brown sugar, and fish sauce. Cook for another 2-3 minutes, mixing well to combine all flavors.
- Remove from heat and let the filling cool slightly.

3. Prepare the Pastry:
- Lightly flour your work surface and roll out the puff pastry sheets to fit your pie dish or dishes.
- Line the pie dish with one layer of puff pastry, trimming the excess if necessary.
- Spoon the cooled chicken curry filling into the pie dish, spreading it evenly.

4. Top the Pie:
- Place another sheet of puff pastry over the filling to cover the pie.
- Press the edges of the pastry together to seal, and trim any excess.
- Use a fork to crimp the edges for a decorative touch.
- Cut a few small slits in the top pastry to allow steam to escape.

5. Egg Wash:
- Brush the top of the pie with the beaten egg to give it a golden, shiny finish.

6. Bake:
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and fully cooked.

7. Serve:
- Remove from the oven and let cool slightly before serving. This pie can be enjoyed warm on its own or with a side salad.

Your green chicken curry pie is now ready to be enjoyed! The harmonious blend of rich green curry, tender chicken, and hearty vegetables encased in a crisp puff pastry makes for a dish that is both comforting and captivating. Serve it hot, and watch as your family or guests savor every bite. Cooking this dish not only brings a dash of exotic flavors to your kitchen but also creates a memorable dining experience.

Green chicken curry pie FAQ:

What is the baking time for the Green Chicken Curry Pie?

Bake the Green Chicken Curry Pie in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the puff pastry is golden brown and fully cooked.

How can I tell when the chicken is cooked through?

The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. After adding it to the filling, cook it for about 5-7 minutes before adding the pumpkin.

What can I substitute for coconut milk in this recipe?

If you need a substitute for coconut milk, you can use unsweetened almond milk or cashew milk combined with a bit of coconut extract for flavor. However, the consistency and flavor may differ slightly.

How should I store any leftovers of the Green Chicken Curry Pie?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in an oven at 350°F (175°C) until warmed through.

Can I use fresh pumpkin instead of frozen?

Yes, you can use fresh pumpkin. Just make sure to peel and chop it into small chunks and adjust the cooking time slightly if necessary, until it's tender.

Tips:

- Preheat your oven to ensure that the pie cooks evenly and the pastry turns out perfectly golden and flaky.

- Cut the chicken and pumpkin into uniform pieces to ensure even cooking.

- Using pre-cooked or leftover chicken can save you time and add an extra depth of flavor to the pie.

- Thaw the frozen spinach thoroughly and squeeze out any excess water to prevent a soggy filling.

- Brush the puff pastry with a beaten egg to get a shiny and golden crust on top.

- Allow the pie to cool slightly before cutting into it to let the filling set and make slicing easier.

Nutrition per serving

14 Servings
Calories 550kcal
Protein 18g
Carbohydrates 40g
Fiber 2.27g
Sugar 3.29g
Fat 36g

Green chicken curry pie