Thai Chicken Pie 

Thank you Paul Hollywood, King of pies, for this recipe! I’ve changed it to suit a budget and a toddler’s taste buds. I have made my own short crust pastry to save money but you can buy ready made pastry to save time.

Serves 4


Short crust pastry

2 chicken breasts, cut into small chunks 


1 onion, finely chopped 

2 garlic cloves, finely chopped 

1cm finely grated ginger or 1 tsp ground 

2 tsp Thai green curry paste 

300ml coconut milk

150ml chicken stock

2 small sweet potatoes, diced 

2 tbsp plain flour 

Black pepper 

  1. Preheat oven to 200C. Fry the chicken, onion, garlic and  ginger in a little oil. When chicken starts to go white, stir in the paste and pepper.
  2. Add stock, coconut milk and sweet potato. Gradually stir in flour and cook for 15-20 minutes, or until potato begins to soften.
  3. Transfer into an oven proof dish. Roll out the pastry large enough to cover the top of the dish. Make two slits in the top to let steam escape. Brush the top with milk or even water. Cook in a preheated oven for 30 minutes.

Top Tip: 

We used the left over pastry dough as play doh. It’s a great way of getting little ones involved with cooking and it keeps them occupied whilst the food is in the oven. You can even cook and eat your creations. 


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