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Recipe: Butter Chicken Pie

I’m sure you’ve all noticed by now that my blog mostly features cakes, cookies and anything else that’s sugary and sweet. And yes, I won’t lie, my fridge and cupboards do often look like the inside of Charlie’s Chocolate Factory.

But, like any normal person I also eat three meals a day, including dinner every night. It’s just very rare that I remember to, or feel compelled to, share my dinner recipes on here. Perhaps it’s because I make fairly standard, basic homely meals that I figure are the same as everyone else’s. However, when I cook for friends I do get compliments on those “fairly standard, basic homely meals” (either they’re too polite or they’ve actually thought my cooking’s a little bit of alright), so here’s me making a pointed effort to share those dinner recipes with all of you.

The first I’ll present you with is Butter Chicken Pie. We’ve just come out of our first UK winter, which I bravely fought my way through with an army of comfort foods, so be prepared to find plenty of winter warming recipes on here.

This recipe makes one very large pie, enough for 5-6 people, or two medium sized pies, each one enough for 2-3 people (you can freeze the second one, uncooked, for an easy dinner another night).


- 3 carrots, peeled and cut into chunks

- 1 large kumara (sweet potato), peeled and cut into chunks

- 2 cups of shredded roast chicken (perfect for when you’ve got chicken leftover from last night’s roast meal)

- 1 jar of butter chicken sauce (such as Pataks, or we use Tesco home brand)

- 600g-700g ready rolled shortcrust pastry (or enough to cover the bottom and sides of your pie dish

- 400g ready rolled puff pastry (or enough to cover the top of your pie dish)


Boil kumara and carrot in a pot until cooked. Drain, and then add the shredded chicken and butter chicken sauce. Stir together.

Preheat oven to 180 celcius.

Roll your shortcrust pastry into your pie dish, covering the bottom and sides (leave a little hanging over the sides). Pour in the butter chicken mixture and cover the top of the pie with your puff pastry. Pinch the edges together and cut off any excess pastry from the sides. Carefully cut slits into the top of the pie to vent steam.

Bake for 50 minutes in the middle shelf of the oven until pie is golden brown on top.

We serve ours with simple steamed veg, such as broccoli or beans.

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