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Best-ever butter chicken pie recipe
Best-ever butter chicken pie recipe
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Create a delicious Butter Chicken Pie with a crispy topping for a family favorite meal.
Ingredients:
  • 18.40 gm vegetable oil
  • 4 chicken thigh fillets, trimmed, cut into 3cm pieces
  • 1 brown onion, halved, sliced
  • 3cm piece fresh ginger, finely grated
  • 10.00 gm ground cumin
  • 2.50 gm ground paprika
  • 1/2 tsp ground turmeric
  • 400g can diced tomatoes
  • 400g butternut pumpkin, peeled, cut into 3cm pieces
  • 300g white potatoes, peeled, cut into 2cm pieces
  • 63.13 gm thickened cream
  • 125.00 ml frozen peas
  • 40.00 ml roughly chopped fresh coriander leaves
  • 2 sheets frozen puff pastry, partially thawed
  • Salad leaves, to serve
Instructions:
  • In a flameproof baking dish, heat oil over high heat. Add chicken and cook for 4 minutes until browned. Transfer to a plate. Lower heat to medium, add onion, and cook for 4 minutes until well browned. Stir in garlic and ginger for 30 seconds. Sprinkle spices and cook for another 30 seconds until fragrant.
  • Add juicy tomatoes and 1 cup of water, then stir well to incorporate all the flavors, making sure to scrape the bottom of the pan. Gently nestle the chicken back into the pan with the pumpkin and potatoes. Bring it all to a rolling boil, cover, and let it simmer for 20 minutes until everything is tender and delicious.
  • Preheat oven to 220C/200C fan-forced. Uncover dish and simmer gently, while stirring, for 10 minutes until thickened. Add cream, peas, coriander, season to taste.
  • Cut each pastry sheet into 4 squares, then cut each square in half diagonally to create 16 triangles. Arrange the triangles in a circle, overlapping them on a flat surface. Cut a 2cm hole from the center. Gently place the pastry on top of the pie, folding any excess pastry over the edge of the dish to seal it. Brush the top with egg wash. Bake for 25 minutes or until the pastry is golden and puffed. Allow it to stand for 10 minutes before serving with fresh salad leaves.

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