Curried Chicken Skillet Pie



Prep Time

15 minutes

Cook Time

45 minutes


Calories 477, Carbs 33 grams, Fat 19 grams, Protein 40 grams



  • 4 boneless, skinless chicken breasts
  • 1 tablespoon garam masala, divided*
  • 2 teaspoons sea salt, divided
  • 2 tablespoons avocado or grapeseed oil, divided
  • 1 small yellow onion, diced
  • 1 large carrot, diced
  • 1 yellow potato, cubed
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon paprika*
  • 1/4 teaspoon ground cardamom*
  • 1/4 teaspoon ground cumin*
  • 1/4 teaspoon ground coriander*
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup white wine (or omit and use the juice of the whole lime)
  • 1 tablespoon all-purpose flour
  • 1 ½ cups low-sodium chicken broth
  • 3 cups fresh spinach
  • 1/2 cup peas (fresh or frozen)
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh mint
  • half lime, juiced
  • 1 sheet of pre-made pie dough (homemade or store-bought)
  • 1 egg
  • freshly ground black pepper, to taste
  • *may substitute a prepared curry powder


  1. Season the chicken breasts with half of the garam masala and half of the salt. Heat one tablespoon of ghee in a large, oven safe skillet over medium high heat. Cook for 5 to 6 minutes per side or until cooked through. Remove from the pan and, when slightly cool, dice into large chunks.
  2. Preheat the oven to 375°F.
  3. In the same skillet that the chicken was cooked in, add the remaining tablespoon of ghee and, once melted, saute all of the chopped vegetables. Add the rest of the garam masala, paprika, cardamom, cumin, coriander, chili and the remaining salt and fresh ground pepper. Add the white wine and allow to cook for 2 minutes then sprinkle in the flour. Continue to cook for a few minutes more then add the chicken stock. Stir in the fresh spinach, peas, fresh herbs and the lime juice.
  4. Add the chicken back into the skillet. Stir and taste for seasoning, adding pepper if needed.
  5. Lay out the pie dough over the top of the skillet and filling, tucking in the edges. Slit the top in a few places so the steam can escape while cooking.
  6. Crack the egg, discard the white or save for another use, and plop the egg yolk on top of the pastry. Use your fingers or a pastry brush to cover the pastry entirely with yolk.
  7. Place in the oven and bake for 25-30 minutes, or until the pastry is very golden brown.