Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp unsalted butter
- 1 tbsp neutral oil
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 4 garlic cloves, minced (about 1 tbsp)
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp mild chili powder (optional)
- 1 tsp kosher salt, plus more to taste
- 2 tbsp tomato paste
- 1 can (15 oz / 425 g) tomato sauce
- 1/2 cup (120 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 3 cups cooked shredded chicken (about 1 1/2 lb / 680 g cooked)
- 1/2 cup frozen peas
- 1 tbsp lemon juice
- 2 tbsp chopped cilantro (optional)
- 2 refrigerated pie crusts (2 x 9-inch rounds), or homemade
- 1 large egg + 1 tbsp water (egg wash)
Do This
- Preheat oven to 400°F (204°C). Place a rack in the middle.
- Sauté onion in butter + oil until soft; add garlic and ginger for 30 seconds.
- Stir in spices, salt, and tomato paste; cook 1 minute.
- Add tomato sauce + broth; simmer 8–10 minutes. Stir in cream; simmer 2 minutes.
- Mix in shredded chicken + peas + lemon; cool 10 minutes.
- Line a 9-inch pie dish with crust, fill, top with second crust, crimp, cut vents, egg wash.
- Bake 35–40 minutes until deep golden and bubbling; rest 15 minutes before slicing.
Why You’ll Love This Recipe
- Mild, rich, and crowd-friendly: buttery tomato curry flavor without being spicy.
- Comfort food mash-up: classic pot pie vibes with a butter chicken-inspired sauce.
- Great shortcut options: rotisserie chicken and refrigerated pie crust work beautifully.
- Make-ahead friendly: prep the filling in advance, then assemble and bake when ready.
Grocery List
- Produce: yellow onion, garlic, fresh ginger, lemon, cilantro (optional)
- Dairy: unsalted butter, heavy cream, 1 large egg
- Pantry: neutral oil, garam masala, ground cumin, ground coriander, mild chili powder (optional), kosher salt, tomato paste, canned tomato sauce, chicken broth, frozen peas, 2 pie crusts
Full Ingredients
For the Butter Chicken-Style Filling
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (15 ml) neutral oil (canola, avocado, or grapeseed)
- 1 medium yellow onion, finely chopped (about 1 1/2 cups / 225 g)
- 4 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, grated (or very finely minced)
- 2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon mild chili powder, optional (omit for very mild)
- 1 teaspoon kosher salt, plus more to taste
- 2 tablespoons (30 g) tomato paste
- 1 can (15 oz / 425 g) tomato sauce
- 1/2 cup (120 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 3 cups cooked shredded chicken (about 1 1/2 lb / 680 g cooked chicken)
- 1/2 cup (75 g) frozen peas (no need to thaw)
- 1 tablespoon (15 ml) lemon juice
- 2 tablespoons chopped cilantro, optional (plus more for serving)
For the Pie
- 2 refrigerated pie crusts (two 9-inch rounds), or your favorite homemade double-crust pie dough
- 1 large egg
- 1 tablespoon (15 ml) water
Step-by-Step Instructions
Step 1: Preheat the oven and set up your pan
Preheat the oven to 400°F (204°C) with a rack in the middle position.
Have a 9-inch pie dish ready. If your kitchen is warm, keep the pie crusts in the refrigerator until you’re ready to use them (cold crust = flakier crust).
Step 2: Sauté the onion until sweet and soft
In a large skillet or sauté pan over medium heat, melt the 2 tablespoons butter with the 1 tablespoon oil.
Add the chopped onion and cook, stirring often, for 6–8 minutes until soft and translucent. You’re not looking for deep browning here; gentle cooking keeps the sauce mellow and kid-friendly.
Step 3: Bloom the aromatics and spices
Add the minced garlic and grated ginger. Stir constantly for 30 seconds, just until fragrant.
Add the garam masala, cumin, coriander, optional chili powder, and salt. Stir for 30 seconds to toast the spices lightly in the fat (this wakes up their flavor so the sauce tastes richer without needing extra heat).
Step 4: Build the tomato-butter curry sauce
Stir in the tomato paste and cook for 1 minute, scraping the bottom of the pan as it darkens slightly.
Pour in the tomato sauce and chicken broth. Bring to a gentle simmer, then reduce heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and tastes less “raw tomato.”
Stir in the heavy cream and simmer for 2 minutes more. The sauce should look silky, orange-red, and coat the back of a spoon.
Step 5: Add chicken, peas, and finish the filling
Stir in the shredded chicken and frozen peas. Cook for 2–3 minutes, just until the chicken is warmed through and the peas are bright green.
Remove from heat and stir in the lemon juice and optional cilantro. Taste and adjust salt as needed (the chicken and pie crust both mute seasoning a little).
Let the filling cool for 10 minutes before assembling the pie. Slightly cooling helps keep the bottom crust flaky instead of soggy.
Step 6: Assemble the pie
Unroll one pie crust and gently press it into your 9-inch pie dish, letting the excess hang over the edges. If it tears, patch it with a small piece of dough and press to seal.
Spoon in the warm (not piping hot) butter chicken filling and spread it into an even layer.
Top with the second pie crust. Trim excess dough if needed, leaving about 1/2 inch overhang. Tuck the top crust under the bottom crust edge, then crimp with your fingers or a fork.
Cut 5–6 small vents in the top crust to let steam escape.
Step 7: Egg wash and bake until deeply golden
In a small bowl, whisk the egg with 1 tablespoon water. Brush a thin, even layer over the top crust (avoid letting egg wash pool along the edges, which can glue the crust to the pan).
Place the pie dish on a rimmed baking sheet to catch any drips.
Bake at 400°F (204°C) for 35–40 minutes, until the crust is a deep golden brown and you can see the filling bubbling through the vents.
If the edges brown too quickly, loosely tent the rim with foil during the last 10–15 minutes.
Step 8: Rest, slice, and serve
Let the pie rest for 15 minutes before slicing. This gives the filling time to settle so slices hold together neatly.
Serve warm, optionally topped with a little extra chopped cilantro. This pie is rich, so it pairs nicely with something crisp on the side (simple cucumber salad, green salad, or roasted green beans).
Pro Tips
- Use cold crust and slightly cooled filling: This is the easiest way to avoid a soggy bottom and keep the pastry flaky.
- Rotisserie chicken is perfect here: Shred it finely so every bite gets coated in sauce.
- Control the thickness: If the sauce seems thin, simmer it an extra 2–3 minutes before adding the cream. If it’s too thick, loosen with 2–4 tablespoons broth.
- Don’t skip the lemon: That small amount of acidity balances the butter and cream and makes the spices taste brighter.
- Deep golden top = better flavor: Bake until it’s truly browned, not pale. Color equals crispness.
Variations
- Extra-veg version: Add 1 cup finely chopped cauliflower florets or 1 cup diced carrots (steam or sauté first) along with the peas.
- Spicier butter chicken pie: Add 1/4–1/2 teaspoon cayenne or 1–2 teaspoons Kashmiri chili powder, and finish with a pinch of crushed red pepper.
- Single-crust skillet pie: Pour filling into a 10-inch cast-iron skillet, top with one crust (or puff pastry), tuck edges, vent, and bake the same way.
Storage & Make-Ahead
Refrigerate: Cool leftovers, cover, and refrigerate for up to 4 days.
Reheat: For the crispiest crust, reheat slices on a baking sheet at 350°F (177°C) for 15–20 minutes (microwaving works, but the crust will soften).
Make ahead (best method): Make the filling up to 2 days ahead and refrigerate. Assemble the pie just before baking (add 5 extra minutes to bake time if the filling is cold).
Freeze: Bake the pie, cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, then reheat at 350°F (177°C) for 25–35 minutes until hot in the center.
Nutrition (per serving)
Approximate, based on 6 servings: 650 calories, 35 g protein, 43 g fat, 33 g carbohydrates, 3 g fiber, 7 g sugar, 980 mg sodium.
