Looking for a delicious and comforting dinner recipe? Then you need to try this mouth-watering Butter Chicken Pot Pie! Imagine creamy butter chicken layered on top of fluffy basmati rice, all topped with a layer of crispy, flaky golden pastry. This dish will surely become a family favourite with its delicious aromas and satisfying textures.
MAKE AHEAD – Butter chicken pie filling can be made up to 3 days in advance and stored in the fridge until ready to use.
LEFTOVERS – If made fresh on the day, refrigerate leftovers 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 200°C oven until crisp and heated through. Not suitable to freeze.
Drop in your email for weekly recipes and updates!
Some of the links throughout this website are commissionable affiliate links. Read more…
3 Responses
So easy to make and the whole family loves it. Even our 1yr old loves it.
Had to use lactose free milk, but I think I’ll use coconut cream instead next time (hubby can’t have dairy ☹️) and the pastry we can only find in Canada is butter pastry…. Can’t for the life of me find puff pastry any where….
Still comes out beautiful ❤️. From a busy mum of 4 kiddos, I love your page…. Thankyou, thankyou, thankyou xo
★★★★★
This is such a beautiful message, thank you SO much for taking the time to write, means more to me than I can tell you! Nic x
So easy! Winner with the whole family. Feels like such a treat to have butter chicken in a pie but it really is so easy.