Butter Chicken Pie
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Fusion
Indian
Author:
Spice Zen
Servings
4
Prep Time
25 minutes
Cook Time
40 minutes
Total Time
60 Minutes
Dietary Information
Nut-Free, Soy-Free, Lactose-Free (adaptable), Dairy-Free (adaptable), Gluten-Free option,
A modern Australian comfort classic that pairs golden, flaky pastry with a rich butter chicken filling. Tender chicken is cooked in a thick, reduced makhni-style sauce, cooled, then baked between crisp layers of puff pastry for a sliceable, flavour-packed pie that holds its shape beautifully.
Ingredients
Chicken
-
450 g boneless chicken thighs or breast, cut into 3 cm pieces
Pie-Style Butter Chicken Filling
-
2 tbsp Spice Zen Sunflower Oil or ghee
-
1 tbsp Spice Zen Butter Chicken Spice Blend
-
2 medium onions, smoothly blended (about 300 g peeled)
-
1 tsp garlic paste
-
¾ cup smooth tomato passata
-
1 tbsp tomato paste
-
2–3 tbsp water, only as needed
-
⅓ cup thickened cream or coconut cream
-
1 tsp coconut sugar (optional)
-
Salt, to taste
-
Fresh coriander, finely chopped
Optional Cheese Addition
-
¼ cup grated cheese
(cheddar, mozzarella or a mild tasty cheese)
Pastry
-
2 sheets puff pastry, thawed
-
1 free-range egg, lightly beaten (for brushing)
Directions
Heat 1 tablespoon of oil or ghee in a pan over medium-high heat. Add chicken and cook for 4–5 minutes until just cooked and lightly golden. Remove and set aside.
Reduce heat to medium and add remaining oil or ghee. Add onion, garlic and sauté for 2 minutes until soft and fragrant.
Add Spice Zen Butter Chicken Spice Blend and gently bloom.
Add passata, tomato paste, salt and 2 tablespoons of water. Simmer uncovered for 10–12 minutes, stirring regularly, until thick, glossy and reduced.
Return chicken to the pan and cook for 3–4 minutes until well coated and the mixture is thick and spoonable. Add an extra tablespoon of water only if needed.
Reduce heat and stir in cream and coconut sugar if using. Simmer for 1–2 minutes.
Stir through coriander and remove from heat. Allow the filling to cool completely.
Preheat oven to 200°C.
Line an 18 cm square pie tin or baking tray with one sheet of puff pastry. Trim edges and prick lightly with a fork.
Spoon the cooled filling evenly into the pastry. Sprinkle cheese evenly over the filling if using.
Brush edges with egg wash. Top with the second pastry sheet, seal edges well, brush with egg wash and cut small steam vents.
Bake for 20–25 minutes until puffed and deeply golden.
Rest for 10 minutes before slicing and serving.
Chef’s Notes
The filling should be thick enough to hold its shape when spooned.
Cooling the filling before assembling is essential for crisp pastry.
Use mild cheese so it complements rather than overpowers the butter chicken flavour.
Recipe Video
Recipe Note
Using Leftover Butter Chicken
If you have leftover butter chicken curry, you can use it instead of preparing the filling from scratch. Useabout 2 cups of cooked butter chicken, ensuring the sauce isthick and creamy, not runny. If needed, simmer uncovered for 5 minutes to reduce, then cool completely before assembling the pie.
Optional Cheese Addition
For a richer, bakery-style pie, add¼ cup grated cheese to the filling before sealing the pastry. This is optional and works best with mildly spiced butter chicken.
Mild, Kid-Friendly Option
Reduce the amount of spice blend slightly or add a little extra cream or coconut cream for a softer, milder finish.
Dairy-Free Option
Use coconut cream and sunflower oil instead of dairy.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
