Peel and chop the onion. Rinse and chop the celery into slices. Chop up the chicken into bite-sized pieces.

Preheat your oven to 400°F. Prick the bottom of your Wick’s pie shells with a fork and bake them for 10 minutes.

While the crusts are baking, heat the oil in a large pan over medium heat. Add the chopped red onion and celery. Sauté for about 8 minutes until soft and translucent, then transfer them to a separate plate or bowl and set aside.

In the same pan, add the bite-sized chicken pieces and harissa. Stir well so chicken is coated. Sauté over high heat for 5 minutes until the chicken is mostly cooked through. The chicken will be baked in the oven so it will be fully cooked then.

Return the cooked onion and celery to the pan with the chicken. Pour in the coconut milk and add the frozen peas. Stir everything together well. Add the garam masala and stir well. Then, add salt and black pepper to taste. Let this mixture cool a bit.

Divide the slightly cooled chicken curry evenly among the par-baked Wick’s pie shells. Cut the Wick’s pie tops into strips, and braid them to create a lattice top over each pie.

Brush the tops of the pies with egg wash. Place them into the oven at 400°F and bake for 25 minutes until the lattice is golden brown and the curry is bubbling.