Why You’ll Love Curry Chicken Hand Pies Recipe

I love this recipe because it’s incredibly versatile—sometimes I cook the filling fresh, and other times I use leftover curry to speed things along. The filling is thick, flavorful, and aromatic with just the right amount of spice, and the puff pastry bakes up beautifully golden and crisp. These pies freeze wonderfully, which means I can bake a batch and enjoy homemade comfort food anytime.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the filling
4 tablespoons unsalted butter
1 large onion, chopped
2 tablespoons curry powder (I use mild, but medium works too)
2 tablespoons all-purpose flour, plus more for dusting
2 cups low-sodium chicken broth
1/4 cup soy sauce
3 tablespoons cornstarch
Kosher salt
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces

For the hand pies
1 box frozen puff pastry, both sheets, thawed according to the package
1 large egg + 1 teaspoon milk, for the egg wash

Directions

1. I heat the butter in a large skillet or shallow braising pot over medium heat.

2. I cook the onion, stirring often, until very soft, about 8–10 minutes.

3. I sprinkle in the curry powder and 2 tablespoons of flour, cooking for about 1 minute to darken the spices.

4. I whisk together the broth, soy sauce, and cornstarch in a small bowl, then add this mixture to the pot.

5. I bring it to a simmer, stirring often, until the sauce becomes very thick. I season with salt if needed.

6. I stir in the chicken pieces and simmer for about 15 minutes, stirring frequently. The mixture will loosen as the chicken releases juices.

7. I remove the filling from the heat and allow it to cool completely (or chill it overnight).

8. I heat the oven to 400°F and line a sheet pan with parchment paper.

9. On a floured surface, I roll one puff pastry sheet into a 10×12-inch rectangle and cut it into 6 equal pieces. I repeat with the second sheet for a total of 12 rectangles.

10. I place 6 rectangles on the prepared sheet pan as bottoms and spoon the chicken filling onto the bottom half of each piece, leaving a 1/2-inch border.

11. I brush the borders with egg wash.

12. I roll the remaining rectangles slightly larger and place them on top of the filled bottoms.

13. I crimp the edges with a floured fork, brush the tops with egg wash, and cut a couple of vents in each pie.

14. I bake for 25–30 minutes, rotating the pan halfway through, until deep golden brown.

15. I let them cool for a few minutes before serving.

Servings and Timing

This recipe makes 6 hand pies.
Prep time is about 25–30 minutes, cook time for filling about 25 minutes, and baking time 25–30 minutes. Total time is roughly 1 hour 20 minutes (longer if chilling the filling overnight).

Variations

• I sometimes add diced potatoes or peas to the filling for extra heartiness.

• I like using leftover chicken curry or butter chicken for an even faster version.

• I occasionally add a splash of coconut milk for a creamier filling.

• I enjoy folding in chopped cilantro once the filling cools for added freshness.

Storage/Reheating

I store baked hand pies in the refrigerator for up to 3 days. To reheat, I warm them in a 350°F oven until crisp. These pies also freeze beautifully—I freeze unbaked or baked pies on a sheet pan until firm, then store them in a freezer bag for up to 3 months. I bake them straight from frozen, adding a few minutes to the baking time.

FAQs

Can I use store-bought curry?

Yes, I often use leftover curry to fill the pies—it’s fast and delicious.

Do I have to cool the filling?

Yes, warm filling will melt the pastry and cause leaks, so I cool it completely.

Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier and more tender.

Can I make these vegetarian?

I replace the chicken with potatoes, chickpeas, lentils, or mixed veggies.

Can I use homemade pastry?

Absolutely—any buttery, flaky pastry works well.

Why vent the pies?

Venting allows steam to escape and prevents bursting.

Can I make mini hand pies?

Yes, I cut the pastry into smaller squares and reduce the baking time slightly.

How do I prevent soggy bottoms?

I keep the filling thick and make sure it’s fully cooled before assembling.

Can I brush with milk instead of egg wash?

Yes, milk or cream works, though it gives a slightly paler finish.

Can I air-fry these?

Yes, I air-fry at 375°F until golden, usually 10–15 minutes depending on size.

Conclusion

I love making these curry chicken hand pies because they’re simple, flavorful, and incredibly satisfying. With a rich homemade curry filling tucked into flaky puff pastry, they’re perfect for lunch, dinner, or freezing for later. They’re comforting, portable, and always a treat straight from the oven.