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Butter Chicken Pie Is The Ultimate Dinner Combo

Two Aussie comfort food legends – pie night and curry night – walk into a kitchen… and BOOM 💥 – you get Butter Chicken Pie. It’s creamy. It’s spicy (but not too hot). It’s loaded with veg for balance and wrapped in buttery puff pastry for crunch and contrast. Think of it as the winter dinner equivalent of a warm doona and your fave movie.
The best part? It’s a one-pan wonder. No faffing about with ten dishes or a million steps. Just good, honest food with a bit of spice and a whole lot of comfort

The best part? It’s a one-pan wonder. No faffing about with ten dishes or a million steps. Just good, honest food with a bit of spice and a whole lot of comfort

  • Use Chicken Thighs: Thighs stay juicy and tender even after simmering. Breast meat tends to dry out and won’t give you the same buttery finish.
  • Bloom the Spices: Let your butter chicken curry paste, garlic and ginger sizzle in the pan before adding tomatoes. This wakes up all those beautiful spices and gives your pie real depth of flavour.
  • Use Full-Fat Cream: This isn’t the place to skimp! Full cream gives you that silky finish that makes this pie so crave-worthy.
  • Veg it Up: Frozen peas, corn, capsicum, even a few spinach leaves – go wild. The more colour, the better. This also makes it a complete one-dish meal.
  • Let It Cool a Bit Before Adding Pastry: If the filling is too hot, the pastry might melt before it bakes, making it soggy. Give it 5-10 mins to settle before topping.
Make Ahead Tip: You can make the filling in advance and freeze it! Then, just top with pastry and bake when ready to eat.
This dish is rich and hearty, so I like to pair it with something light and fresh to balance things out:
  • A crisp cucumber and yoghurt salad with mint and lemon 🍋
  • Steamed green beans or broccolini with a squeeze of lime
  • A fluffy bed of rice if you want to double-down on comfort (yes, rice and pastry – live your best life!)
And don’t forget a dollop of mango chutney or a swirl of Greek yoghurt on the side.
This butter chicken pie is the gift that keeps on giving. If you have leftovers (unlikely, but possible), here’s how to store them:
  • Fridge: Store in an airtight container for up to 3 days. Reheat in the oven at 180°C to keep the pastry crisp.
  • Freezer: Freeze individual portions wrapped in foil for up to 3 months. Reheat from frozen at 180°C for 25–30 minutes or until piping hot.
  • Make-Ahead: You can make the filling up to 2 days in advance and keep it in the fridge. Just assemble and bake when you’re ready!
Love a good chicken recipe that feels like a warm hug? You’ve got to try these next:

Honestly, once you try this butter chicken pie recipe, you’ll wonder why you ever ate curry or pie separately. The spicy warmth of the butter chicken filling, combined with the buttery crunch of golden puff pastry, makes for a dreamy combo that’s hard to beat.

Whether you’re impressing guests or just getting through a busy weeknight with minimal effort, this dish brings serious flavour and feel-good vibes to the table.

Don’t Forget to Snap & Share!

If you make this delicious dinner, I’d LOVE to see it! Take a pic of your beautiful butter chicken pie and tag me on Instagram @steph_cooks_stuff. Let’s drool over it together!

One Last Bite...

If you’re looking for an easy, comforting, show-stopping dinner, this butter chicken pie is the real MVP. It’s got spice, it’s got crunch, it’s got soul. And best of all? It tastes even better the next day (if it lasts that long… 😏).
Until next time, happy cooking and stay warm out there!
Butter Chicken Pie 4
Steph de Sousa

Butter Chicken Pie

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If curry night and pie night had a delicious baby, this would be it! My Butter Chicken Pie is creamy, rich, packed with veg and wrapped in golden, flaky puff pastry. It’s the kind of dinner that makes everyone do a happy dance at the table.
Print Recipe
prep time Prep Time 15 minutes
setting time Setting Time
 35 minutes
Servings: 4
Course: Recipes
Cuisine: Australian
Calories: 1318
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 4 chicken thighs
  • 1 diced onion
  • 1 tbsp butter chicken curry paste
  • 1 tbsp crushed ginger
  • 1 tbsp crushed garlic
  • 400 g crushed tomatoes
  • 3 cups mixed vegetables
  • 300 ml cream
  • 2 puff pastry sheets

Equipment

Method
 

  1. In a hot pan with a little oil, cook the chicken, garlic, ginger and onion until the onion is soft and golden.
  2. Stir in the butter chicken paste and let it cook for a couple of minutes to wake up the flavour.
  3. Add the tomatoes and veggies, stir it all together and simmer for about 10 minutes until thick.
  4. Pour in the cream and give it a good mix.
  5. Take the pan off the heat and lay one puff pastry sheet over the top.
  6. Lay the second sheet diagonally over the first so it makes a star shape, then tuck the corners in.
  7. Brush with milk and bake at 200°C for 20 minutes or until that top is golden and puffy.

Nutrition

Calories: 1318kcalCarbohydrates: 87gProtein: 36gFat: 94gSaturated Fat: 35gPolyunsaturated Fat: 12gMonounsaturated Fat: 41gTrans Fat: 0.1gCholesterol: 196mgSodium: 610mgPotassium: 1016mgFiber: 10gSugar: 9gVitamin A: 8936IUVitamin C: 27mgCalcium: 155mgIron: 7mg

Video

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Frequently Asked Questions

Can I use leftover butter chicken to make this pie?
Absolutely! If you’ve got some leftover butter chicken, just thicken the sauce with a little cornflour or reduce it over heat before adding to your pie dish. You want it nice and saucy, but not soupy.
You sure can! Use a gluten-free puff pastry (most supermarkets in Australia stock it in the freezer aisle now) and double-check that your curry paste doesn’t contain wheat.
I swear by Patak’s or Sharwood’s – both are widely available in Aussie supermarkets and pack a solid flavour punch. If you want to go homemade, mix garam masala, turmeric, cumin, coriander, and paprika with a splash of oil and lemon juice.
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