Butter chicken pie. Ultra creamy butter chicken topped with flaky, crispy puff pastry. This Indian twist on your favorite chicken pie is next-level decadent, yet weeknight friendly. The creamy chicken is loaded with vegetables for extra boost of nutrition. It looks fancy, but you can easily make it at home.
Sure, creamy and classic dishes are perfect for all seasons, but my take on the traditional comforting pie is sure to become an instant hit in your home. Let’s make a variation of chicken pot pie, the flavors always hits the spot.
Butter chicken pie. Flaky puff pastry and creamy butter chicken combine together to make a delicious dinner. For the butter chicken, succulent chicken pieces partner with potatoes, carrots, and green peas to form a tasty curry. The veggies deliver additional nutritional boost while the creamy sauce serves as a great base for your favorite protein. The taste and flavor are enhanced tenfold with flaky puff pastry.
Easy Butter Chicken Pie Recipe
Butter chicken - The classic recipe for butter chicken is already on the blog. I’ll be adding a few tweaks to include some vegetables to the mix like the traditional chicken pie. To make the butter chicken, start with stir frying chicken with ground fenugreek and garam masala. Remove this from the pan, and make the sauce with onions, cream, and milk. You can also add some vegetables alongside chicken.
Assemble and bake - Place butter chicken in a single layer in a baking dish. I like to cut the pastry sheets into squares and place over the chicken. Next up, bake until the pastry puffs and turn golden.
More Butter Chicken Recipes:
- Creamy Butter Chicken Soup
- Butter Chicken Loaded Fries
- Butter Chicken Burger
- Butter Chicken Samosa
- Butter Chicken Lasagna
- Butter Chicken Biryani
- Butter Chicken Pasta
More Pie Recipes:
Butter Chicken Pie
Ingredients
Butter chicken:
- 2 tablespoons oil
- 500 g boneless chicken cut into 3 cm cubes ( I used chicken thighs)
- ¼ teaspoon ground fenugreek
- 2 teaspoons garam masala
- 1 cup chopped onions
- 2 dried bay leaves
- ½ teaspoon minced ginger
- ½ teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder
- 2 tablespoons butter
- Juice from 1 small lemon
- 2 tablespoons tomato paste
- ½ cup cream
- ¼ cup milk
- 1 cup diced potatoes and carrots
- ½ cup green peas I used frozen peas
- Salt and pepper to taste
Pie:
- 2 sheets ready rolled puff pastry sheets thawed
- 1 egg lightly whisked
Instructions
- Heat 1 tablespoon oil in a frying pan over medium heat.
- Add chicken.
- Sprinkle with ground fenugreek and 1 teaspoon garam masala.
- Season with salt and pepper. Sauté, stirring occasionally, for 6-10 minutes or until the chicken is cooked.
- Remove from pan.
- To the same pan, add 1 tablespoon oil. When hot, add bay leaves and onions. Sauté, stirring occasionally, for 2-3 minutes or until soft and translucent.
- Add ginger, garlic, ground cumin, garam masala, red chili powder, butter and lemon juice. Sauté, stirring, for 1 minute or until aromatic.
- Add tomato paste. Cook, stirring, for a minute.
- Add cream and milk. Bring to a boil. Reduce heat, and simmer for 3-4 minutes.
- Add potatoes and carrots. Cook, stirring occasionally, for 4-5 minutes or until tender.
- Stir cooked chicken in the sauce.
- Add green peas. Add a little water if required. Stir to combine.
- Cook for another 3-4 minutes. Remove from heat.
- Preheat oven to 200 C / 400 F.
- Transfer butter chicken to a 9 x 9 - inch baking dish.
- Cut the thawed pastry sheets into squares. Place them over the chicken mixture.
- Brush with the egg mixture. Bake for about 30-35 minutes or until golden brown.
- Serve with your favorite green salad.
Video
Notes
- To make this vegetarian, replace chicken with more vegetables like bell peppers (capsicum), zucchini, leeks, or mushrooms.
- You can make the filling a day ahead, and refrigerate until ready to bake
- Use gluten free puff pastry sheets for the GF version of this pie
Nutrition
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