Green Chicken Curry Pie
Green Chicken Curry Pie Say it: green CHICK-en CURR-ee pie
Green Chicken Curry Pie is a beloved Australian fusion dish that combines the fragrant spices of Thai green curry with the comforting, flaky crust of a classic meat pie. Popular in bakeries and home kitchens across Australia, it is a hearty lunch or dinner favorite, especially during cooler months. The filling is rich and creamy with tender chicken, vibrant green vegetables, and aromatic herbs, all encased in golden, buttery pastry. Its special appeal lies in the perfect marriage of Southeast Asian flavors with quintessential Aussie pie culture.
Green Chicken Curry Pie
Green Chicken Curry Pie
Pronounced green CHICK-en CURR-ee pie
- Serves
- 4
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook until lightly browned on all sides, about 5 minutes. Remove and set aside.
In the same skillet, reduce heat to medium and add the chopped onion. Cook until softened and translucent, 4-5 minutes. Stir in the minced garlic and green curry paste and cook until fragrant, about 1 minute.
Return the chicken to the pan. Pour in the coconut milk, chicken stock, fish sauce, and sugar. Stir well and bring to a gentle simmer. Cook uncovered for 10 minutes until the chicken is cooked through and the sauce has thickened slightly.
Add the green beans and peas. Simmer for another 5 minutes until the vegetables are just tender but still bright green. Remove from heat, stir in the chopped cilantro, and season with salt and pepper. Allow the filling to cool completely.
Preheat oven to 400°F (200°C). Grease a 9-inch (23 cm) pie dish or use four individual 5-inch (12 cm) pie tins.
Line the bottom of the dish with one sheet of puff pastry, trimming to fit and pressing gently into the edges. Spoon the cooled filling inside.
Top with the second sheet of pastry. Trim excess, crimp the edges to seal, and cut a few small slits in the top to allow steam to escape.
Brush the top with egg wash. Bake for 25-30 minutes until the pastry is deep golden brown and crisp. Let stand 5 minutes before serving.
Regional variants
Some versions incorporate spinach or zucchini in the filling for added greens. Modern twists may use shortcrust pastry for the base and puff for the lid, or add a layer of mashed potato beneath the top crust in pub-style versions.
Cook's notes
- Cool the filling completely before assembling to prevent the pastry from becoming soggy.
- For extra flavor, add a handful of Thai basil leaves along with the cilantro.
- Use good-quality Thai green curry paste; brands vary in heat and salt levels so taste and adjust seasoning.
Serve with
Steamed jasmine rice, a simple green salad, or hot sauce on the side. Cold beer or a crisp white wine pairs well.
Make ahead and storage
The curry filling can be made up to 2 days ahead and refrigerated. Assemble and bake the pie just before serving for the crispiest crust. Baked pies reheat well in a 350°F (175°C) oven.
