British · PANTRYHOP RECIPE
Chicken Tikka Pie
65 minutes · 4 servings · omnivore
A modern British family pie inspired by the country’s popular curry-house flavours.
Ingredients
Check you have the quantities below.
- 500 g cooked chicken, diced
- 320 g ready-made puff pastry
- 150 g plain yogurt
- 2 tbsp tikka curry paste
- 1 onion, chopped
- 100 g peas
- 1 tbsp plain flour
- 150 ml milk
- 1/2 tsp salt
- 1 egg, beaten
Let’s make it
- Preheat the oven to 200 C/400 F. Cook the onion in a little oil for 5 minutes until soft.
- Stir in the flour, then the milk and cook until thick. Mix in the yogurt, tikka paste, chicken, peas and salt.
- Tip into a pie dish and cover with pastry. Brush with egg and cut a few steam holes.
- Bake for 30-35 minutes until the pastry is golden and the filling is hot.
- Rest 10 minutes before serving.
Use a mild tikka paste and serve with plain rice or vegetables.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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