Butter Chicken Pot Pie

This aromatic Butter Chicken Pot Pie recipe features creamy butter chicken layered on top of fluffy basmati rice, topped with a layer of crispy, flaky golden pastry. It packs a lot of flavour, yet you’ll only have to spend 20 minutes preparing it before the oven does the rest. To make dinner even faster, you can prepare the filling up to 3 days in advance so all that’s left to do is assemble and bake the pies. This delicious and comforting dinner recipe is a favourite around here and I hope your family enjoys it just as much as mine!

Can you make Butter Chicken Pot Pie ahead of time?

The Butter Chicken Pot Pie filling can be made up to 3 days in advance and stored in the fridge in an airtight container until ready to use.

Is Butter Chicken Pot Pie suitble for leftovers?

If made fresh on the day, you can refrigerate Butter Chicken Pot Pie leftovers for up to 3 days in an airtight container. Reheat in the microwave. The pastry will soften. If preferred, remove the pastry and reheat it separately in a preheated 220°C (425°F) (200°C/400°F fan-forced) oven until crisp and heated through. Not suitable to freeze.

Butter Chicken Pot Pie

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5 from 1 review

• Total Time: 40 mins
• Yield: 4 1x

Ingredients

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• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 1 tbsp minced ginger
• 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp yellow mustard seeds
• 1 tsp turmeric
• 1 tsp sea salt flakes
• ¼ tsp cracked black pepper
• 2 tbsp tomato paste (concentrated puree)
• 1 cup (250 ml) thickened (heavy) cream
• 2 cups (370 g) cooked basmati rice
• 1 sheet puff pastry, slightly thawed
• 1 egg, whisked
• 1 tsp each black sesame seeds and salt, for pastry topping

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Instructions

1. Heat the olive oil and butter in a large, heavy-based frying pan over medium heat.
2. Add the onion, garlic and ginger and cook, stirring, for 1 minute until fragrant.
3. Add the chicken, garam masala, cumin, yellow mustard seeds, turmeric, salt and pepper. Cook, stirring, for 3–4 minutes until the chicken is slightly browned.
4. Add the tomato paste and cream, stir to combine, and cook for 8 minutes.
5. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Remove the pastry from the freezer and leave it on your bench to thaw.
6. Divide the rice evenly among four ovenproof ramekins (1/2 cup/125 ml each).
7. Top the rice with the butter chicken mixture.
8. Cut the puff pastry sheet into four even squares and top each ramekin with a square of pastry. Fold down the edges using your fingers.
9. Brush the pastry all over with the egg. Sprinkle each pie with sesame seeds and salt.
10. Bake for 20 minutes or until golden.

Notes

MAKE AHEAD

The Butter Chicken Pot Pie filling can be made up to 3 days in advance and stored in the fridge in an airtight container until ready to use. 

LEFTOVERS

If made fresh on the day, refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave. The pastry will soften. If preferred, remove the pastry and reheat it separately in a preheated 220°C (425°F) (200°C/400°F fan-forced) oven until crisp and heated through. Not suitable to freeze.

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 35 mins
• Category: pie, chicken, chicken pie
• Method: bake
• Cuisine: American