Tikka Chicken and Potato Pie with Shortcrust Lid
A British pub style pie of tender tikka spiced chicken, potato and peas in a thick gravy under crisp shortcrust pastry.
Made with Tikka marinade and Shortcrust pastry. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelMedium
- Costabout £2.67 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your ready made tikka marinade and shortcrust pastry first (see the base recipes). Stir the chicken through 150 g of the marinade and chill for at least 1 hour.
- 2
Heat the oil in a large pan and fry the onion for 5 minutes. Add the chicken and brown for 5 minutes.
10 min - 3
Stir in the flour, then the stock and potatoes. Simmer for 15 minutes until the potato is just tender and the sauce is thick. Stir in the peas and cool completely.
15 min - 4
Heat the oven to 200°C (180°C fan). Roll out two thirds of the pastry and line a 23 cm pie dish. Spoon in the cooled filling.
- 5
Roll out the rest of the pastry for a lid. Brush the rim with water, press the lid on, crimp and cut a steam hole.
- 6
Bake for 35 to 40 minutes until deep golden and the filling bubbles. Rest 10 minutes before cutting.
40 min
Tips
- Cool the filling completely before topping so the pastry bakes crisp.
- Place a baking tray in the oven to heat first. It crisps the base.
- Use a whole egg wash or milk to brush the lid for a golden finish.
Storing and freezing
Keeps in the fridge for up to 3 days once cooled within 1 to 2 hours. Freeze the baked pie for 2 months and reheat in the oven until steaming hot all the way through.
Questions
Can I use puff pastry?
Yes, for a lid only. Use a ready rolled sheet, which makes a lighter, flakier pie. Skip the base crust to keep it simple.
Is it gluten free?
Not with ordinary shortcrust pastry. Make a gluten free pastry or use a gluten free ready made one, and a gluten free stock cube.
Can I make it in individual pies?
Yes. Use ramekins or a muffin tin and bake for 25 to 30 minutes.
More made with tikka marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
