Curried chicken and Zucchini Pie

This savory chicken and zucchini pie with curry seasoning, is a tasty savory pie that can be enjoyed for lunch or dinner! This chicken curry pie was inspired by the Great British Baking show and is one of our favorite ways to use up zucchini in the summer when the garden gives us an abundance of fresh veggies to use up. If you love all things pie, you may also enjoy Amish coconut cream pie, Amish chicken pot pie, or Amish pumpkin custard pie. If you are in need of some great tasting zucchini recipes to use up an abundance of garden fresh zucchini, be sure to scroll on down below the recipe card to a list of our family favorite zucchini recipes.

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Curried chicken zucchini pie

Curried chicken and Zucchini pie

A fun take on savory pie with curry powder, chicken and zucchini!
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 9 inch pie


  • 9 inch pie plate (linked below)
  • sauce pan (linked below)
  • basting brush (linked below)
  • Spatula (linked below)


  • 2 9 inch pie crusts for top and bottom layer of the pie
  • 1/3 cup onion diced
  • 1/2 cup bell pepper diced
  • 2 garlic cloves minced
  • 4 cups shredded chicken (we prefer dark meat)
  • 3 cups chunked and peeled zucchini (with seeds removed)
  • 4 oz. canned mushrooms drained
  • 1/2 cup tomato sauce *see note below
  • 1 1/2 tablespoon curry powder
  • 1/2 tablespoon chili powder *see notes
  • 1/2 teaspoon ground mustard
  • salt and/or garlic salt to taste
  • 1 tablespoon Italian seasoning (optional)


  • 1 egg beaten for egg wash


Preheat oven to 325.

  • In a large saucepan, saute vegetables in 1-2 tablespoons olive oil until tender. Add chicken, mushrooms, marinara sauce, and seasonings. Stir well and cook over medium heat for 5 minutes, or until all vegetables are slightly softened (they will also continue to soften in the oven). *see note below.
  • Roll out pie crusts and place one into a 9 inch glass pie plate. Set the remaining pie crust aside for now.
  • Dump the chicken mixture into the pie crust, filling to the top (you may have some chicken mixture left over) and top with second pie crust. Flute the edges together, ensuring there are no cracks.
  • Brush on some of the beaten egg, then bake for 50 minutes to an hour, until the bottom and the top of the pie crust is golden and the filling is hot. Cool slightly and enjoy!


Seasonings can be added to the filling to taste. 
The filling in this recipe should look somewhat dry as the zucchini will continue to cook in the oven and become more watery. Add tomato sauce to the filling sparingly or as needed to moisten the filling. 
See below for notes on baking this chicken curry pie with zucchini. 
Keyword Savory pie, curried chicken, zucchini, Recipe
Tried this recipe?Let us know how it was!

Equipment needed for this curried chicken and zucchini pie:

  • 9 inch pie plate I prefer to use glass pie plates for baking pies, glass makes it easier to check the bottoms of the pies for doneness.
  • Sauce pan You will need a larger sauce pan for cooking the chicken and veggie filling in.
  • Basting brush A basting brush is needed for brushing the egg wash over the pie crust. Egg wash seals the pie crust which helps to prevent leakage while the pie is baking.
  • Spatula A large spoon and/or spatula is needed to stir the filling while it is cooking and also for transferring the filling from the sauce pan to the pie plate.

Other Family Favorite Zucchini recipes you may enjoy:

How do you prevent this pie from having a soggy bottom?

I like to use thicker pie crusts for savory pies than I would for a sweet pie, I find it helps to prevent a soggy bottom. You can also chill the pie crust for 30 minutes to an hour before adding the filling. This solidifies the fats in the pie crusts and prevents them from loosening up in the oven as soon, acting as a stronger barrier to keep the liquid inside of the pie and not through the pie crust.
The filling in this recipe should also look somewhat dry as the zucchini will continue to cook in the oven and become more watery.

Remember summertime with endless zucchini? I was inspired to create this savory pie that is a cross between a British and Indian dish when I had an abundance of zucchini, and was watching the British baking show, which has some fun recipe ideas. I loved the first several seasons with Paul Hollywood and Mary Berry as hosts. After Mary Berry left the show, it just wasn’t the same (Imo)!

Feel free to pin for later and let me know what you think of this recipe in the comments below!

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