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Butter Chicken Pot Pie

Butter Chicken Pot Pie Recipe

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?

Butter chicken pie filling can be made up to 3 days in advance and stored in the fridge 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. Reheat in the microwave. The pastry will soften. If preferred, remove the pastry and reheat it separately in a preheated 200°C/400°F oven until crisp and heated through. Not suitable to freeze.

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Butter Chicken Pot Pie Recipe

Butter Chicken Pot Pie

  • Total Time: 40 mins
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp ginger, minced
  • 500 g 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 salt
  • 1/4 tsp pepper
  • 2 tbsp tomato paste
  • 1 cup thickened/heavy 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

Instructions

  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 for 3-4 minutes until the chicken is slightly browned.
  4. Add tomato paste and cream, and stir to combine. Cook for 8 minutes,
  5. Preheat the oven to 220°C/425°F (200°C fan). Remove the pastry from the freezer and leave it on your bench to thaw.
  6. Divide the rice evenly among four oven-proof ramekins (1/2 cup 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

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/400°F 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

Keywords: Butter Chicken Pot Pie, Butter Chicken Pot Pie recipe, Chicken Pot Pie recipe

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Comments

  1. 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.

  2. 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

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