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Butter Chicken Pie

Since I discovered this Butter Chicken Pie recipe about two years ago it has been a favourite amongst family and friends, and everyone ALWAYS goes back for seconds!  I have tweaked and adjusted the recipe to fit my personal taste and I am finally ready to share it with the outside world!  You can thank me later 😉

Chicken pie is a very traditional dish and it has always been one of my favourite home cooked meals.  Whenever I went home for holidays while studying in Stellenbosch, I always requested this as one of the dishes my mom should make!  So I got really excited when I found a recipe that combines two of my favorite things – butter chicken AND chicken pie.

This pie also freezes well so if you don’t eat it all in one go (hard to believe), just pop it into freezer containers and you can enjoy some Butter Chicken Pie more often!  To be honest, it actually gets better if you leave it a bit.  It is as if the flavours are enhanced!

Butter Chicken Pie

Happy home cooking!

xx

Print Me!!
Butter Chicken Pie
A delicious Indian favorite turned into a family favorite pie dish!
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 25-30 minutes
Servings
people
Ingredients
  • 8 Chicken Breasts Chopped
  • 1 Sachet Butter Chicken paste
  • 250 ml Coconut Milk
  • 2 Tbs Peanut butter
  • Fresh Coriander
  • 4 Tbs Butter
  • Pinch Cinnamon
  • 1 Onion Chopped
  • Fresh Garlic and ginger Chopped
  • 250 ml Whole peeled tomatoes
  • 1 Roll Puff Pastry Rolled out
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 25-30 minutes
Servings
people
Ingredients
  • 8 Chicken Breasts Chopped
  • 1 Sachet Butter Chicken paste
  • 250 ml Coconut Milk
  • 2 Tbs Peanut butter
  • Fresh Coriander
  • 4 Tbs Butter
  • Pinch Cinnamon
  • 1 Onion Chopped
  • Fresh Garlic and ginger Chopped
  • 250 ml Whole peeled tomatoes
  • 1 Roll Puff Pastry Rolled out
Instructions
  1. Start off by sautéing the onions, garlic and ginger in the butter until lightly browned.
  2. Add the butter chicken paste to the mix.
  3. Now add the chicken to the pan until lightly brown and done.
  4. Pour in the can of coconut milk and the whole peeled tomatoes with some Salt, pepper and the cinnamon.
  5. Add the peanut-butter and stir it through until everything has properly mixed together.
  6. Let this stand on low heat while rolling out your puff pastry.
  7. Pour the chicken mixture into your oven-ware, covering it with the puff pastry.
  8. Spread some egg-yolk / milk over the pastry and let it bake at 200*C until the pastry is nice and golden.
Recipe Notes

Happy home cooking!

xx

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