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Butter Chicken Pot Pie

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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?

The Butter Chicken Pot Pie filling can be made up to 3 days in advance and stored in the fridge in an airtight container until ready to use.

Is Butter Chicken Pot Pie suitable for leftovers?

If made fresh on the day, you can refrigerate Butter Chicken Pot Pie leftovers for up to 3 days in an airtight container. Reheat in the microwave. The pastry will soften. If preferred, remove the pastry and reheat it separately in a preheated 220°C (425°F) (200°C/400°F fan-forced) oven until crisp and heated through. Not suitable to freeze.

Butter Chicken Pot Pie Recipe

Butter Chicken Pot Pie

Author: Nicole
5 from 3 votes
“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.”
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For fans of butter chicken, now you can have your favourite creamy Indian curry in pie form, thanks to this Butter Chicken Pot Pie recipe. Boneless chicken thighs are cooked in a creamy, mildly spiced curry sauce, then baked in ramekins, topped with crispy puff pastry lids. Just 20 minutes of prep is required, then the oven does the rest. 
Prep 5 minutes
Cook 35 minutes
Total 40 minutes
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp minced ginger
  • 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp yellow mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp sea salt flakes, plus extra for pie topping
  • ¼ tsp freshly cracked black pepper
  • 2 tbsp tomato paste
  • 250 ml (1 cup) thickened (whipping/heavy) cream
  • 370 g (2 cups) cooked basmati rice
  • 1 sheet puff pastry, slightly thawed
  • 1 egg, whisked
  • 1 tsp black sesame seeds

Instructions

  • Heat the olive oil and butter in a large, heavy-based frying pan over medium heat.
  • Add the onion, garlic and ginger and cook, stirring, for 1 minute until fragrant.
  • Add the chicken, garam masala, cumin, yellow mustard seeds, turmeric, salt and pepper. Cook, stirring, for 3–4 minutes until the chicken is slightly browned.
  • Add the tomato paste and cream, stir to combine, and cook for 8 minutes.
  • Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Remove the pastry from the freezer and leave it on your bench to thaw.
  • Divide the rice evenly among four ovenproof ramekins (½ cup/125 ml each). (See note 1 if you'd like to make one large pie instead.)
  • Top the rice with the butter chicken mixture.
  • 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.
  • Brush the pastry all over with the egg. Sprinkle each pie with sesame seeds and salt.
  • Bake for 20 minutes or until golden.

Nutrition information

Nutrition Facts
Butter Chicken Pot Pie
Amount per Serving
Calories
834
% Daily Value*
Fat
 
54
g
83
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
21
g
Cholesterol
 
241
mg
80
%
Sodium
 
924
mg
40
%
Potassium
 
636
mg
18
%
Carbohydrates
 
53
g
18
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
34
g
68
%
Vitamin A
 
1305
IU
26
%
Vitamin C
 
6
mg
7
%
Calcium
 
100
mg
10
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – You can make this as one large pot pie, but the cooking time will be a little longer than for the individual pies. As a guide, I’d allow an extra 10–15 minutes, keeping an eye on the pastry and covering loosely with foil if it’s browning too quickly. You’ll know it’s ready when the filling is bubbling and the pastry is golden and cooked through.

MAKE AHEAD

The Butter Chicken Pot Pie filling can be made up to 3 days in advance and stored in the fridge in an airtight container until ready to use. 

LEFTOVERS

If made fresh on the day, refrigerate leftovers in an airtight container 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 220°C (425°F) (200°C/400°F fan-forced) oven until crisp and heated through. Not suitable to freeze.

Tried this recipe?

Let us know how it was!
Course chicken, chicken pie, entrée, Main Course, pie
Cuisine American, Indian

  1. 5 stars
    Wondering how soon is too soon to have again!!

    • Hi Bel, haha, love it! 😂 Would today be too soon? I don’t think so. Thanks for the rating too. ❤️ Nic x

  2. Would you recommend same cooking time if this was made as one large pot pie rather than 4 small?

    • Hi Marissa! Yes – you can make this as one large pot pie, but the cooking time will be a little longer than for the individual pies. As a guide, I’d allow an extra 10–15 minutes, keeping an eye on the pastry and covering loosely with foil if it’s browning too quickly. You’ll know it’s ready when the filling is bubbling and the pastry is golden and cooked through. ❤️ Nic x

  3. My new favourite butter chicken recipe way better than my old one and sooo much easier and tastier, the whole family loved it thank you ☺️

    • Hi Kinga, thanks for sharing this wonderful feedback! Just brilliant to hear! ❤️ Nic x

  4. 5 stars
    Made this tonight. Absolutely delicious!!! Thank you.

    • Amazing to hear, Abby! Thanks for the rating. Nic x

  5. 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.

  6. 5 stars
    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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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.