Chicken and Parsnip Curry Pie

I love making pies. This one was really yummy – a great winter warmer and a good excuse to eat more parsnips. Love a parsnip!

Anyway, sorry to be annoying, but you will need to find your own shortcrust recipe or use ready rolled, because I make mine by eye! It’s how the mother taught me and it always turns out nice enough but I’m sure most people prefer a proper list! (you will need butter, flour and cold water – I can tell you that much!) Here’s what you’ll need for the filling though – this will make a nice pie for two!


  • 3 chicken thighs sliced into strips
  • bay leaf
  • 1 chicken stock cube
  • boiling water
  • small tin coconut milk
  • 2tbsp mild curry powder (optional)
  • 1tbsp garam masala (optional)
  • 1/2 jar mild curry paste
  • 1 onion, chopped
  • 2 parsnips, cut into strips, roasted then cubed


Prepare your pastry and pop it in the fridge.

Peel, chop and then roast your parsnips until golden and soft (I coat mine in oil and roast them at 180 for 20-25 minutes) Leave your oven on for the pie.

Make a poaching liquid using the bayleaf, boiling water and stock cube in a pan. Bring it to the boil and put your chicken in, then bring it down to a simmer for about 15 mins.

Gently fry your onion until soft (use butter if you like), and then add in the curry paste. Check your chicken – if it’s cooked through, add it and stir (keep the stock!) Taste the mix, if it’s enough of a curry flavour for your liking add the coconut milk. If you want more of a hit, add the curry powder and garam masala for a deeper flavour before adding the milk.

Simmer down the mixture – try not to let it get too dry, if it does go too far use the stock to loosen it up. Add the chopped and roasted parsnips and mix though, then pop it in your pie dish.

Roll out your pastry and lay it over the pie. Press the sides down with a fork and do what ever fancypants designs you like with the leftover pastry, and don’t forget to poke two holes in the middle with a knife. I’ve never used one of those pie things that props up the pastry, just a simple hole always seems to work for me!

Bake for around 30 minutes, or until the pastry is lovely and golden. Enjoy!

Curried Chicken and Parsnip Pie

If you’d like to try this pie maybe you can pin it for later!

Curried Chicken and Parsnip Pie

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