Delicious butter chicken pot pie with flaky crust and aromatic spices

Butter Chicken Pot Pie

ByCasey Monroe

Why Make This Recipe

Butter Chicken Pot Pie is a delightful fusion of two beloved dishes: creamy butter chicken and comforting pot pie. This recipe brings together the rich flavors of Indian cuisine and the classic charm of a homemade pot pie. It’s perfect for cozy dinners and will surely impress your family and friends.

How to Make Butter Chicken Pot Pie

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 2 oz) boneless, skinless 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 sea salt flakes
  • ¼ tsp cracked black pepper
  • 2 tbsp tomato paste (concentrated puree)
  • 1 cup (250 ml) thickened (heavy) cream
  • 2 cups (370 g) cooked basmati rice
  • 1 sheet puff pastry, slightly thawed
  • 1 egg, whisked
  • 1 tsp each black sesame seeds and salt, for pastry topping

Directions:

  1. Heat the olive oil and butter in a large, heavy-based frying pan over medium heat.
  2. Add the onion, garlic, and ginger. Cook, stirring, for 1 minute until fragrant.
  3. 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.
  4. Add the tomato paste and cream, stir to combine, and cook for 8 minutes.
  5. 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.
  6. Divide the rice evenly among four ovenproof ramekins (½ cup/125 ml 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.

How to Serve Butter Chicken Pot Pie

Serve the Butter Chicken Pot Pies hot and fresh from the oven. They go well with a side salad or steamed vegetables for a complete meal. Enjoy them right in the ramekins for a rustic touch!

How to Store Butter Chicken Pot Pie

If you have leftovers, let the pot pies cool completely. You can cover them with plastic wrap or transfer them to an airtight container. Store them in the refrigerator for up to 3 days. To reheat, simply pop them in the oven until warmed through.

Tips to Make Butter Chicken Pot Pie

  • Make sure to use boneless, skinless chicken thighs for tender meat.
  • Feel free to adjust the spices according to your taste. You can add more garam masala for extra flavor.
  • If you don’t have ramekins, you can use a baking dish. Just make sure to cut the pastry accordingly to cover the entire top.

Variation

For a vegetarian option, replace the chicken with a mix of your favorite vegetables or chickpeas. You can also use paneer for a different texture.

FAQs

1. Can I use leftover butter chicken for this recipe?
Yes, leftover butter chicken works perfectly! Just skip the first few steps and focus on assembling the pot pie.

2. Can I freeze Butter Chicken Pot Pie?
Yes, you can freeze the assembled pot pies before baking. Wrap them tightly and store them in the freezer for up to 2 months. Bake straight from frozen, adding extra time.

3. What can I serve with Butter Chicken Pot Pie?
Serve it with a simple green salad, naan bread, or steamed vegetables to balance the rich flavors of the pot pie.