Easy Butter Chicken Pot Pie

This easy butter chicken pot pie is going to be your new favorite cozy, comforting dinner recipe. Tender chicken cooked in an aromatic spiced sauce topped with puff pastry is all kinds of delicious.

Ingredients needed

I used a simple butter chicken recipe for the filling  but you can absolutely use my Instant Pot butter chicken recipe too. That way you can prepare the curry ahead which will make dinner time a breeze.

• Butter.
• Chicken. I used boneless chicken thighs but chicken breasts can also be used.
• Greek yogurt.
• Spices: I like using a combination of Garam Masala, ground cardamom, turmeric, ground coriander, paprika and ground ginger but a good Butter Chicken spice mix will also work well.
• Onion.
• Fresh garlic cloves. 
• Tomatoes. I used a combination of chopped canned tomatoes and tomato puree. Crushed tomatoes, Tomato Passata, etc will all work.
• Chicken stock. Vegetable stock or water can be used instead.
• Cream. Heavy cream/whipping cream.
• Salt and black pepper.
• Puff pastry. 
• Egg.

How to make butter chicken pot pie

1. Marinate the chicken: This step is optional but tenderizes the chicken and adds even more flavor to the finished dish. Slice chicken into bite-sized pieces and add to a large bowl. Add the yogurt, a few tablespoons of Garam Masala and a teaspoon of salt. Mix well then cover and allow to marinate for at least 30 minutes but ideally overnight in the fridge.
2. Cook the butter chicken: In a large pan set over medium-high heat, melt the butter. Add the chopped onions and cook for 2-3 minutes until soft and translucent then add the garlic and remaining spices. Cook until fragrant then add the marinated chicken. Allow the chicken to sear, stirring regularly, then pour in the tomatoes. Reduce the heat and allow to simmer for 20 minutes until the chicken is cooked. Pour in the cream and cook for another 5-10 minutes, season to taste and remove from the heat.
3. Bake: Transfer the butter chicken to a casserole dish then add thawed puff pastry. Crimp the edges, cut a few slits into the pastry and brush with beaten egg. Place in a preheated oven and allow to bake for 20-25 minutes until the pastry is golden brown and cooked. Remove from the oven and allow to rest for 10 minute then serve.

Can I make this ahead?

This butter chicken pot pie recipe is a great way to use up leftover butter chicken curry. The curry can be made up to 3 days in advance and kept in an airtight container in the fridge. The assembled, unbaked pie, can also be frozen for up to 3 months and baked from frozen for a speedy dinner. Leftovers can be kept in the refrigerator for up to 2 days and reheated in the oven.

What to serve with chicken pot pie

A simple salad is a great side dish for pot pie but sautéed broccoli, a side of peas or roasted curried cauliflower would all be delicious too.

1. Cucumber tomato salad
2. 10-minute lemon garlic sautéed broccolini
3. Curry roasted cauliflower

Pot pie recipes

1. Easy weekday chicken pot pie
2. Creamy vegetable pot pie
3. Easy beef pot pie