Butter Chicken Pot Pie

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This pot pie is one I created for MenuAid, it does take a little while from start to finish but once it goes into the oven then there is little more to do.  MenuAid is a recipe subscription app that not only helps solve the “what’s for dinner?” decision but also converts your recipes to a shopping list, as needed.

  • Finished in: 60 minutes
Yield: 4-5


  • 50g butter
  • 1 onion finely chopped
  • 2 cloves of garlic crushed
  • 650 g chicken thigh fillets roughly chopped
  • 300 g potatoes peeled and chopped into 1.5cm pieces
  • ½ tsp ground nutmeg
  • 1½ tsp ground turmeric
  • 1½ tsp ground cumin
  • 2 tsp garam masala
  • 500 mL tomato passata
  • 300 mL cream
  • 2 tsp brown sugar
  • 1 tbsp soy sauce
  • ¼ lemon juiced
  • 250 g frozen spinach
  • 2 frozen puff pastry sheets
  • 1 egg lightly whisked
  • 250g green beans trimmed


Melt the butter in a large frying pan over a low heat, gently cook the onion and garlic until just tender, about 8 minutes.

Preheat the oven to 190°C fan bake.

Increase the heat in the pan and add the chicken and potatoes along with the nutmeg, turmeric, cumin and salt. Cook for 5 minutes, turning at times. Add the garam masala and mix.

Pour in the passata, cream, brown sugar and soy sauce, simmer for 10 minutes and then stir through the lemon juice and spinach.

Spoon the mixture into a lasagne style baking dish and cover with the pastry, folding the pastry into a double layer at the edges and pressing against the dish to seal. Brush the pastry with the egg.

Bake for 25 minutes or until the pastry is golden and crisp.

When the pie is almost ready, cook the beans in a pot of boiling water for 3 minutes until bright green, drain well.

Serve the pie with beans alongside.

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