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
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.
Pot pie recipes
