Calum Franklin’s coronation chicken pie brings together tender chicken, a gently spiced curry-and-mayonnaise filling, and crisp puff pastry. This home-cook version captures the pie’s creamy, fruity character while using cooked chicken and straightforward ingredients for a reliable, generous meal.
Ingredients
- 1 lb 5 oz (600 g) boneless, skinless chicken thighs
- 1 tbsp (15 ml) neutral oil
- 1 tsp fine salt, divided
- ½ tsp black pepper
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 1 tbsp (15 g) unsalted butter
- 1 tbsp (8 g) all-purpose flour, plus extra for rolling
- 2 tsp mild curry powder (choose a blend with no added salt if possible)
- ½ tsp ground turmeric
- ½ cup (120 ml) chicken stock
- ½ cup (120 g) mayonnaise
- ¼ cup (60 g) plain Greek yogurt or crème fraîche
- 2 tbsp (30 g) mango chutney
- 1 tbsp (15 ml) lemon juice
- ⅓ cup (50 g) sultanas or golden raisins
- 1 sheet all-butter puff pastry, about 10 oz (280 g), thawed if frozen
- 1 large egg (about 50 g), beaten with 1 tsp (5 ml) water, for glazing
- 1 tbsp (10 g) sliced almonds, optional
Instructions
- Cook the chicken. Heat the oven to 400°F (200°C). Pat the chicken dry and season with half the salt and the pepper. Heat the oil in an oven-safe skillet over medium-high heat. Brown the thighs for about 3 minutes per side, then transfer the skillet to the oven and roast for 12–18 minutes, depending on thickness. Check the thickest part with a food thermometer: USDA FSIS safe minimum for poultry is 165°F (74°C). Transfer the chicken to a plate and let it cool while you make the sauce. If your skillet is not oven-safe, move the chicken to a small baking dish.
- Make the spiced onion base. Lower the oven to 400°F (200°C) if it has been turned off. Set the skillet over medium heat and melt the butter. Add the onion and cook for 5–7 minutes, stirring, until soft but not browned. Stir in the flour, curry powder, turmeric, and remaining salt; cook for 1 minute so the spices lose their raw taste.
- Build the filling. Gradually stir in the stock until smooth. Simmer for 2–3 minutes, stirring, until lightly thickened. Remove from the heat and cool for 10 minutes. Meanwhile, cut the cooked chicken into bite-size pieces. Stir the mayonnaise, yogurt, chutney, lemon juice, and sultanas into the cooled sauce, then fold in the chicken. Taste and adjust the seasoning. The mixture should be thick, not runny; chill it for 10 minutes if it still feels warm.
- Assemble the pie. Spoon the filling into a 9-inch (23 cm) pie dish and level the surface. On a lightly floured counter, roll the pastry just enough to cover the dish with a little overhang. Lay it over the filling, trim excess, and press the edges against the rim to seal. Crimp the edge with a fork or your fingers. Cut a small steam vent in the center. Brush the pastry with beaten egg and scatter the almonds over it, if using.
- Bake and rest. Bake at 400°F (200°C) for 25–30 minutes, until the pastry is risen, deeply golden, and crisp. If the top browns too quickly, loosely cover it with foil for the last few minutes. Leave the pie to stand for 10 minutes before serving so the filling settles and is easier to portion.
Tips
- Keep pastry cold while assembling. Warm pastry can become soft and greasy before it has a chance to puff; return it to the refrigerator for 10 minutes if it gets floppy.
- Use a thermometer for the chicken rather than judging by color. If using leftover cooked chicken, use chicken that was refrigerated promptly and is within its safe storage window.
- Let the sauce cool before mixing in the mayonnaise and yogurt. Adding them to a very hot pan can make the filling oily or loose.
- No mango chutney? Use 1 tbsp (15 g) apricot jam plus an extra 1 tsp (5 ml) lemon juice. It gives a similar sweet-tart note, though with less chutney spice.
Serving Suggestions
Serve the pie warm with a crisp green salad dressed in lemon vinaigrette, or pair it with steamed green beans, peas, or lightly dressed cabbage. A simple cucumber salad also balances the creamy, warmly spiced filling. Because the pie is rich and substantial, keep side dishes fresh and lightly seasoned rather than adding another heavy sauce.
Variations
For a quicker version, use 1 lb 5 oz (600 g) of plain cooked chicken, diced, and skip the roasting step; fold it into the cooled sauce and bake as directed. You can replace the thighs with cooked breast meat, though the filling will be a little leaner. For a more traditional fruity note, use chopped dried apricots in place of sultanas. If Greek yogurt is unavailable, crème fraîche makes the filling richer; sour cream works too, with a slightly sharper taste. For a vegetarian pie, replace the chicken with 12 oz (340 g) roasted cauliflower and 1 cup (150 g) cooked chickpeas, and use vegetable stock.
Storage and Reheating
Cool leftovers promptly and refrigerate within 2 hours, covered, for 3–4 days. Reheat individual portions in a 350°F (175°C) oven until piping hot throughout; leftovers should reach 165°F (74°C), checked with a food thermometer. A microwave is convenient, but it softens the pastry, so re-crisp a portion in the oven or toaster oven if desired. Freeze the baked pie, well wrapped, for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); avoid repeatedly cooling and reheating the same portion.
Frequently Asked Questions
Can I make coronation chicken pie ahead?
Yes. Prepare the chicken and filling up to 1 day ahead, cover, and refrigerate. Assemble with cold filling shortly before baking; the pastry rises best when it has not been sitting on a warm filling. Add a few minutes to the bake if the pie is very cold, and check that it is hot in the center.
Can I use ready-cooked chicken?
Yes. Use plain cooked chicken, such as leftovers from a roast, and cut it into bite-size pieces. Measure 1 lb 5 oz (600 g) after cooking. Keep it refrigerated until you mix it into the cooled sauce, and do not use chicken that has been at room temperature for more than 2 hours.
Why is my pie filling runny?
The sauce may not have simmered long enough, or the filling may have gone into the pastry while warm. Simmer the stock-and-flour mixture until it coats a spoon, cool it before adding the creamy ingredients, and chill the finished filling briefly if needed. A small steam vent also helps excess moisture escape.
Can I use shortcrust pastry instead?
Yes. Shortcrust gives a firmer, less flaky top and is a good choice if you prefer a traditional pie crust. Use a sheet of similar size, seal the edges, cut a vent, and follow the package directions if its recommended baking temperature differs.
Is this the exact original Calum Franklin recipe?
No. This is a practical home-style adaptation inspired by the named dish, not a claim to reproduce a chef’s original formula. Coronation chicken fillings vary, and this version uses accessible ingredients and a single pastry lid.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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