Butter Chicken Pot Pie

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Butter Chicken Pot Pie Recipe

Butter Chicken Pot Pie

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.

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


Units Scale
  • 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 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 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 a 200°C fan. Remove the pastry from the freezer and leave it on your bench to thaw.
  6. Spoon 1/2 cup of rice into four oven-proof ramekins.
  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 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.


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.

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

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

Leave a Reply


  1. Bonnie

    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. Sharnnah

    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

    • Nicole

      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

More Recipes

Never miss a thing
Drop in your email for weekly recipes and updates!

© Copyright 2023 Simple Home Edit Pty. Ltd. | All Rights Reserved

Full disclaimer    |    Privacy Policy    |    Cookie Policy