Curried Chicken-and-Potato Pie

Photo: Johnny Miller
Prep Time:
25 mins
Total Time:
50 mins

This is a delicious and filling dinner pie; use mild curry powder if you're afraid of too much heat.


  • 2 tablespoons unsalted butter, plus ½ stick melted

  • 2 tablespoons minced peeled fresh ginger

  • 2 teaspoons curry powder

  • 4 cups frozen hash browns (1 pound)

  • ½ pound ground chicken

  • 1 cup frozen peas

  • ½ cup fresh cilantro, chopped

  • Salt and pepper

  • 6 sheets frozen phyllo dough, thawed


  1. Preheat oven to 400 degrees. In a large nonstick skillet, melt 2 tablespoons butter. Add ginger and curry powder and cook 2 minutes. Add hash browns, chicken, and 2 tablespoons water and cook, breaking up meat with a wooden spoon, until chicken is cooked through and hash browns are tender, 15 minutes. Stir in peas and cilantro; season with salt and pepper. Let cool slightly.

  2. Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with butter. Gently transfer stack to a buttered 9-inch glass pie plate. Fill with chicken mixture, then fold edges over top. Bake until golden brown, 20 to 25 minutes.

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