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Coronation chicken pie

Coronation chicken pie

https://www.coop.co.uk/recipes/coronation-chicken-pie

A London cookery school created coronation chicken for Queen Elizabeth II in 1953. Our take is crowned with a flaky, golden puff pastry topping for a tasty pie

  • Feeds 6 Feeds 6
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    29%
    2439kj 585kcal
  • Fat
    High 59%
    37g
  • Saturates
    High 98%
    19.7g
  • Sugar
    Low 15%
    13.8g
  • Salt
    Low 13%
    0.8g

% of adult’s reference intake | Carbohydrates per serving : 39g

Ingredients

  • 1kg (about 6 medium) Co-op British chicken thighs, skin removed
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 2 garlic cloves, bashed
  • 400ml Co-op coconut milk
  • 1 tbsp Co-op olive oil
  • 25g Co-op unsalted butter
  • 3cm ginger, grated
  • 1 large leek, sliced
  • 1 large onion, roughly chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp mild curry powder
  • 4 tbsp Co-op plain flour
  • 2 tbsp Co-op mango chutney
  • 8 Co-op soft apricots, chopped
  • Zest and juice of 1 lemon
  • 375g pack Co-op ready rolled puff pastry
  • 1 Co-op British free range egg, beaten
  • Steamed greens, to serve (optional)

Method

  1. Put the chicken in a large saucepan with the bay leaves, peppercorns, garlic and coconut milk, plus 300ml water
  2. Bring to the boil, cover and simmer for 30 mins
  3. Take off the heat and allow to cool
  4. Strain the cooking liquid and reserve, then shred the meat, discarding the bones
  5. Heat the oil and butter in a large pan over a medium heat
  6. Add the ginger, leek and onion, then fry for 8-10 mins, until soft but not coloured
  7. Add the chilli, curry powder and flour, then cook for 1 minute
  8. Gradually stir in the reserved chicken liquid, then bring to the boil, stirring until thickened
  9. Add the chutney, apricot, lemon zest and juice, and the chicken
  10. Transfer to a 20cm x 26cm pie dish and allow to cool completely
  11. Preheat the oven to 200°C/fan 180°C/gas 6
  12. Cut a lid roughly the size of the pie dish out of the pastry sheet and reserve the scraps
  13. Wet the edge of the pie dish and lay the pastry on it, trimming any excess
  14. Press the rim lightly with the back of a fork to seal, then make a hole in the middle
  15. Decorate with the scraps, brush all over with the egg and cook for 30 mins, until golden
  16. Serve with steamed mixed greens, if you like

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