Coronation Chicken Pie

A classic coronation chicken pie with locally sourced Chicken Thighs from Audsley Butchers of Harrogate. Serves 6


  • 6 Chicken Thighs (skinless)
  • 2 Bay Leaves
  • 1 tsp Black Peppercorns
  • 2 Garlic Cloves (bashed)
  • 400ml Coconut Milk
  • 1 tbsp Olive Oil
  • 25g 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 Plain Flour
  • 2 tbsp Mango Chutney
  • 8 soft Apricots (chopped)
  • 1 Lemon (zest and juice)
  • 375g Puff Pastry
  • 1 Egg (beaten)



  1. Put the chicken in a large saucepan with the bay leaves, peppercorns, garlic and coconut milk, plus 300ml water. Bring to the boil, cover and simmer for 30 minutes. Take of the heat and allow to cool. Strain the cooking liquid and reserve, then shred the meat disgarding the bones.
  2. Heat the oil and butter in a large pan over a medium heat. Add the ginger, leek and onion, then fry for 8 - 10 mins, until soft but not coloured. Add the chilli, curry powder and flour, then cook for 1 minute.
  3. Gradually stir in the reserved chicken liquid, then bring to boil, stirring until thickened. Add the chutney, apricot, lemon zest and juice, plus the chicken. Transfer to a 20cm by 26cm pie dish and allow to cool completely.
  4. Preheat the oven to 200degrees/ Fan 180degrees/ Gas 6. Cut a lid to the same size as the pie dish out of the pastry. Wet the edge of the pie dish and lay the pastry on top, trimming any excess. Press the rim lighlty with a back of a fork to seal, then make a hole in the middle. Brush all over with egg and cook for 30 minutes until golden.