Sri Lankan Chicken Pie
with a spicy carrot sambol

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Sri Lankan Chicken Pie

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Adjust Servings:
1kg [roasted and pulled apart] Whole Chicken
250g Filo Pastry
400g Coconut Milk
1/2 [sliced] White Cabbage
3 large [finely chopped] Shallots
3 cloves [sliced] Garlic
2 tbsp Flour
1 inches [small pieces] Ginger
1 [sliced] Red Chilli
3 tsp Coconut Oil
1 tsp Cumin
1 tsp Turmeric
1 tsp [remove shell] Cardamon Pods
1/2 Cinnamon
2 tbsp [chopped] Coriander
1 [juiced and zest] Lime

    £2.35 per portion

    • 60 minutes
    • Serves 4
    • Medium




    Sri Lankan Chicken Pie

    Wait, you haven’t heard of a Sri Lankan Chicken Pie? Well, that’s because I invented it!

    I love combining British Classics with a twist from my travels. Here, I have combined my Grandma Wendy’s Filo Chicken Pie recipe and infused it with Sri Lanka spices with a simple and refreshing carrot symbol.

    Now, I know you might be thinking “it’s got so many ingredients!” Don’t panic. You can easily purchase all the ingredients from any big supermarket and when you think about, it’s only chicken, cabbage, spices, coconut milk and filo pastry. SIMPLE!

    Give it a try this weekend and leave a Facebook comment below on what you think of it.


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    1. Pre-heat the oven at 200c, place the whole chicken, coconut oil and seasoning in an oven dish and cook for around 35-40 minutes, until cooked through.

    2. While the chicken cooks, place a large saucepan over a medium heat with 2 tsp of coconut oil. Add the shallots, cabbage and cook for 5 minutes, until soft on a medium heat. Then, throw in all the spices, garlic, flour and cook for 2 minutes on the same heat.

    3. Add a 1/4 tin coconut milk and stir until thick, repeat until all coconut milk is used. Wash the tin out with a splash of water and add to the mixture. You will be left with a slightly thick Sri Lankan sauce, leave to simmer on a low heat, stirring occasionally. The longer you simmer, the thicker it becomes.

    4. Grease up your pie dish with coconut oil and carefully place 3+ layers of filo pastry around the base and saving 2-3 sheets for the top. This should look rustic, so don't worry about making it look perfect.

    5. Once the chicken is cooked, take out the oven and roughly slice to help quickly cool down the meat down to a temperature you can pull the bird apart. I recommend adding the chicken bones to a saucepan with water and boil off for around 20 minutes to make a beautiful stock for another day!

    6. Add the pulled chicken and stir in well with the sauce. Turn off the heat and add the mixture to your pie dished, topped with filo sheets, a brush of oil to crispen the top and a sprinkle of turmeric.

    7. Cook in the oven for 20-25 minutes, until golden and crispy. Serve hot or cold with my carrot sambol recipe. Enjoy!


    Biffen's Kitchen

    My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.

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