Butter Chicken Pie
Serves 4-6 people
15 min prep
50-55 min cook
This recipe creates a delicious crowd favourite Butter Chicken Pie, using our flavoursome Butter Chicken Meal Sauce. Complement the meal with refreshing unsweetened Greek yogurt and a simple coriander, cucumber and pickled red onion salad!
By Josie Wells
Ingredients
- 800 g Boneless, skinless chicken thighs
- 2 tsp Olive oil
- 500 g Barker’s Classic Butter Chicken Meal Sauce
- 1 handful, roughly chopped (optional) Fresh coriander
- 3 sheets Puff pastry
- 1 lightly whisked Egg
- 1 tsp Sesame seeds
Method
- Dice chicken into 2cm pieces and season with salt and pepper. Heat oil in a large frying pan on medium-high. Add chicken and cook until browned all over.
- Stir in Barker’s Butter Chicken Meal Sauce and simmer for 10 minutes, until chicken is cooked through. Stir in coriander, if using, and set aside to cool for at least 15 minutes.
- Meanwhile, preheat oven to 180ºC fan bake. Grease a 23cm round pie dish and line with some of the pastry, trimming off any excess.
- Spoon butter chicken into pie. Lay remaining pastry over the top and press down on the edges to seal. Trim off any excess pastry with a knife. Prick pastry a few times with a fork, to allow steam to escape. Brush with egg and sprinkle with sesame seeds.
- Bake for 35-40 minutes, until pastry is puffed and golden brown. Allow to rest for 5 minutes before slicing and serving.
Tips
- Serve this pie with unsweetened Greek yoghurt and a simple coriander, cucumber and pickled red onion salad.
