Indian Pot Pie

With the temperature finally dropping, I’m feeling the urge to use my oven again!

Which is why this recipe for Spinach Pie at Budget Bytes caught my eye. Spinach, cheese and pastry? Yum!

So when I was left with a sheet of thawed puff pastry, my mind was filled with ideas of what else I could make… a quick browse of my spice cupboard and I was struck with a serious craving for curry!

And thus was born Indian Pot Pie. It’s like a giant samosa, without the deep frying!

Indian Pot Pie

Prep Time: 15 minutes

Cook Time: 45 minutes

This curried chicken pie is deliciously belly-warming, and adaptable to your taste and the contents of your fridge.


  • 1 sheet puff pastry
  • 10 oz frozen spinach
  • 2 chicken breasts, cooked and cubed
  • 1 onion
  • 2 cloves garlic
  • 1 tsp vegetable oil
  • 1/4 tsp cumin
  • 1/2 tsp coriander powder
  • 1/4 tsp turmeric
  • 1/4 tsp garam masala
  • 1/2 tsp salt
  • 3 eggs


  1. Defrost puff pastry and spinach overnight. Drain the liquid from the thawed spinach, pressing in a strainer to remove as much as possible.
  2. Preheat oven to 375 degrees.
  3. Heat the oil on medium heat, then add the onion and garlic. Saute until onions are soft, about five minutes. Add spices and stir to toast for about one minute.
  4. Mix drained spinach, onion and spice mixture with chicken and two eggs until combined.
  5. Roll out puff pastry to a 12” square on a lightly floured surface. Carefully roll the pastry around a rolling pin, then place over 9” pie plate.
  6. Pour filling into puff pastry, then fold corners of pastry over the top to cover. You can seal the top by moistening the edges where they meet. Break and whisk the third egg in a small bowl then brush over the pastry.
  7. Bake pie on center oven rack for 45 minutes. Allow to sit 10 minutes before cutting and serving.

This pie didn’t last long in our house! And of course I’m already dreaming of what else would be delicious in this filling. Potatoes, peas, paneer, carrots, or sweet potatoes would all be perfect additions.

If you don’t have any of the spices, you can use a good premixed curry powder to season the filling. If you are looking for some heat, adding cayenne or red pepper flakes would spice it up nicely. There’s lots of room to play with the filling ingredients!

Goodness knows I love food stuffed into other foods – so this came out of the oven looking like heaven!

Enjoy this beautiful fall weather, and welcome back to baking season!

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4 Responses to Indian Pot Pie

  1. It’s so lucky for me to find your blog! So great! Just one suggestion: It will be better and easier to follow if your blog can offer rrs subscription service.

  2. Nicole says:

    Mmm, I am making this so soon with some paneer or tofu in place of the chicken. Looks so delicious!

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