Chicken, Spinach and Chickpea Masala Pie
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken, Spinach and Chickpea Masala Pie

Chicken, Spinach and Chickpea Masala Pie

with Cheesy Potato Top

This Chicken, Spinach and Chickpea Masala Pie is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

50 grams


(Contains Cereals containing gluten)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

2 unit(s)

Garlic Clove

1 carton(s)


450 grams


50 grams

Korma Curry Paste

(Contains Mustard)

1 sachet(s)

North Indian Style Spice Mix

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Mango Chutney

150 grams

Creme Fraiche

(Contains Milk)

100 grams

Baby Spinach

240 grams

Diced British Chicken Breast

Not included in your delivery

2 tbsp

Olive Oil for the Crumb

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4546 kJ
Energy (kcal)1086 kcal
Fat49.3 g
of which saturates21.7 g
Carbohydrate101.2 g
of which sugars18.6 g
Protein57.5 g
Salt4.37 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Small Bowl
Large Saucepan
Large Frying Pan
Oven dish


Start the Prep

Bring a large saucepan of water to the boil with 0.5 tsp salt.

Meanwhile, in a small bowl, combine the breadcrumbs, hard Italian style cheese and the oil for the crumb (see pantry for amount). Season with salt and pepper and set aside. 

Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve.

Boil the Potatoes

Slice the potatoes into 1cm thick rounds (no need to peel). 

Once boiling, add the potato slices to the water and simmer until you can easily slip a knife through, 8-12 mins. Drain in a colander.

Start the Pie Filling

Heat a drizzle of oil in a large frying pan on medium heat. 

Once hot, add the diced chicken to the pan. Cook until browned all over, 5-6 mins. Turn occasionally. Once browned, add the korma curry paste, North Indian style spice mix and garlic. Stir-fry for 30 secs. 

Stir in the water for the sauce (see pantry for amount), vegetable stock paste and chickpeas.

Bring to the boil, then reduce the heat and simmer until the liquid has slightly reduced, 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the Spinach

Once the sauce is reduced slightly, stir in the mango chutney and creme fraiche. Mix well to combine.

Add the spinach to the pan a handful at a time until it's wilted and piping hot and the chicken is cooked through, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Taste and season with salt and pepper if needed, then remove from the heat. 

Meanwhile, preheat your grill to high.

Assemble and Grill

Once the potatoes are ready, transfer the chickpea mixture to an appropriately sized ovenproof dish. 

Lay the potato slices evenly on top of the chickpeas, then sprinkle over the cheesy crumb.

Pop under the grill until golden on top, 3-4 mins. 


Once the chicken masala pie is ready, share it out between your serving plates and tuck in.