Butter Chicken Pot Pie

butter chicken pot pie
Creamy butter chicken layered on top of basmati rice and topped with crispy, flaky golden pastry. It is a simple dinner with so much flavour, the perfect way to end your day.
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp ginger, minced
  • 500g chicken thigh, cut into bite sized pieces
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp yellow mustard seeds
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp tomato paste
  • 1 cup pure cream (or thickened cream)
  • 2 cups cooked basmati rice
  • 1 sheet puff pastry, slightly thawed
  • 1 egg, whisked
  • 1 tsp each black sesame seeds and salt for pastry topping
  1. Heat olive oil and butter in a large skillet on medium heat.
  2. Add onions, garlic and ginger. Cook stirring for 1 minute until fragrant.
  3. Add chicken, garam masala, cumin, yellow mustard seeds, turmeric, salt and pepper. Cook stirring 3-4 minutes until chicken is slightly browned.
  4. Add tomato paste and cream, stir to combine. Cook for 8 minutes.
  5. Preheat oven to 200c fan-forced. Remove the pastry from the freezer and leave it on your bench to thaw at this point.
  6. Spoon 1/2 cup of rice into four oven-proof ramekins.
  7. Top rice with butter chicken mixture.
  8. Cut the puff pastry sheet into four even squares and top each of the pies with a square pastry. Fold down the edges using your fingers.
  9. Brush the pastry all over with egg. Sprinkle with sesame seeds and salt.
  10. Bake for 20 minutes or until golden.

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Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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