Curry Chicken Hand Pies

By Becky Hardin

Updated May 17, 2025

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These Curry Chicken Hand Pies are as easy to prepare as they are delicious! Made with sliced chicken breast, frozen puff pastry dough, and a simple creamy chicken and vegetable curry filling, your game day spread has never been better. Trust me, these chicken curry pies will please even the pickiest guests.

Curry Chicken Hand Pies

This easy Indian-inspired appetizer features delicious curry chicken stuffed inside flaky hand pies along with a blend of vegetables and curry spices. Curry Chicken is a typical (and incredibly delicious) Indian dish, and in this recipe, I’ve transformed it into an easy-to-eat hand pie recipe. You get all the amazing flavors of chicken curry inside a fresh, flaky pastry that you can eat with your hands. No need for a plate or utensils. Just pick up this curry chicken turnover and dig in.

Recipe Card

Easy Curry Chicken Hand Pies

4.43 from 35 votes

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Servings: 6

Author: Becky Hardin

Print Rate Pin

These Curry Chicken Hand Pies are as easy to prepare they are delicious! Made with sliced chicken breast, frozen puff pastry dough, and a simple creamy chicken and vegetable curry filling, your game day spread has never been better. Trust me, these chicken curry pies will please even the pickiest guests.

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Ingredients 

1x2x3x

• ▢ 2 teaspoons salted butter
• ▢ 1/4 cup celery diced
• ▢ 1/4 cup onion diced
• ▢ 1/4 cup carrots diced
• ▢ 1 tablespoon all purpose flour
• ▢ 1 teaspoon curry powder
• ▢ 1/2 cup chicken broth
• ▢ 1/2 cup light sour cream
• ▢ 1 cup sliced curry chicken diced (I used Boar’s Head Curry Chicken, but you can use any flavor you prefer or even cooked rotisserie chicken)
• ▢ 2 sheets frozen puff pastry thawed
• ▢ 1 egg whisked
• ▢ 2 tablespoons water
• ▢ flaky sea salt

Instructions 

• Preheat oven to 350°F.
• Add butter to a skillet over medium high heat. Toss in celery, onion, and carrots and stir to coat in the butter. Cook for approximately 5 minutes or until veggies are tender and fragrant.
  2 teaspoons salted butter, 1/4 cup celery, 1/4 cup onion, 1/4 cup carrots
  
• Mix in the flour and curry powder and stir to coat. Once the veggies are coated and a paste forms, stir in the chicken broth. Bring to a boil, reduce heat to low, and allow to thicken for about 1-2 minutes, then remove from the heat.
  1 tablespoon all purpose flour, 1 teaspoon curry powder, 1/2 cup chicken broth
  
• Stir in the sour cream and the sliced chicken breast. Set aside.
  1/2 cup light sour cream, 1 cup sliced curry chicken
  
• Lightly flour a work surface and roll out the puff pastry sheets. Use the bottom of a glass or a 3″ round cookie cutter to cut out circles in the dough. The two sheets should yield about 18 circles total.
  2 sheets frozen puff pastry
  
• Add 1 tablespoon of the chicken mixture to one-half of each circle. Moisten the edge of each circle with a small amount of water, and then fold over the dough to cover the mixture and press to close. Use a fork to seal each pie, and lay on a greased baking sheet, about 1" apart. Repeat with the remaining dough.
  
• In a small bowl, combine whisked egg and water. Brush each hand pie with egg mixture and then sprinkle lightly with flaky sea salt.
  1 egg, 2 tablespoons water, flaky sea salt
  
• Bake for 18-20 minutes or until crisp and golden. Serve warm and enjoy!
  

Serving: 3hand piesCalories: 539kcalCarbohydrates: 40gProtein: 13gFat: 35gSaturated Fat: 10gCholesterol: 53mgSodium: 347mgPotassium: 246mgFiber: 1gSugar: 1gVitamin A: 1055IUVitamin C: 2.6mgCalcium: 43mgIron: 2.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Curry Chicken Hand Pies Step by Step

Get the oven going: Preheat oven to 350°F.

Cook the aromatics: Add 2 teaspoons of salted butter to a skillet over medium-high heat. Toss in 1/4 cup celery, 1/4 cup onion, and 1/4 cup carrots and stir to coat in the butter. Cook for approximately 5 minutes or until veggies are tender and fragrant.

Mix in the flour, curry powder, and broth: Stir in 1 tablespoon of flour and 1 teaspoon of curry powder and stir to coat. Once the veggies are all coated and a paste forms, stir in the 1/2 cup of the chicken broth. Bring to a boil and then reduce heat to low. Allow to thicken for about 1-2 minutes, then remove from the heat.

Mix in sour cream and chicken: Stir in the 1/2 cup light sour cream and 1 cup sliced chicken breast. Set aside.

Prepare the dough: Lightly flour a work surface and roll out the 2 puff pastry sheets. Use the bottom of a glass or a 3″ round cookie cutter to cut out circles in the dough. The two sheets should yield about 18 circles total.

Add the chicken: Add 1 tablespoon of the chicken mixture to one half of each circle. Moisten the edge of each circle with a small amount of water, and then fold over the dough to cover the mixture and press to close. Use a fork to close each hand pie. Lay each completed hand pie on a greased baking sheet, about 1″ apart. Repeat with remaining dough.

Seal the hand pies: In a small bowl, combine the whisked egg and 2 tablespoons of water. Brush each pie with egg mixture and then sprinkle lightly with flaky sea salt.

Bake the pies: Bake for 18-20 minutes or until crisp and golden. Serve warm and enjoy.

Serving Suggestions

These hand pies are perfect to be devoured on their own, or you can serve them with your favorite dipping sauce. A creamy Mustard Cream Sauce would taste great, as would a sweet and spicy Bang Bang Sauce. Even a tangy Yum Yum Sauce would be delicious.

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