Comfort food with a twist—this Butter Chicken and Vegetable Pie brings together the rich, spiced flavours of a classic curry with the golden, flaky goodness of pastry. Made using our famous Butter Chicken Curry blend, it’s an easy way to add new life to a family favourite. Packed with tender veggies and wrapped in crisp puff pastry, this one’s a guaranteed winner for lunch, dinner, or entertaining.

Ingredients

700g chicken thigh fillets, diced
1 onion, diced
2 teaspoons Screaming Seeds Butter Curry
2 sheets puff pastry
1 carrot and 1 zucchini, diced
6 mushrooms, sliced
1/2 cup peas
1 tablespoon olive oil
1 egg, to glaze pie

White Sauce
1 tablespoon plain flour
3/4 cup of milk
40g butter
Pinch of Salt and Pepper to taste

Method

Preheat oven 180C. Grease a pie dish, place a sheet of pastry in the pie dish, cover with baking paper then place pie weights or rice to blind bake pastry for 15 minutes.

Heat the oil in a fry pan, add onion, sauté for 5 minutes, add Butter Chicken Curry spice blend, stir until fragrant.

Add chicken and cook for 8 minutes, then add chopped vegetables cook for a further 5 minutes.

Take pastry out of the oven, set aside.

WHITE SAUCE

In a separate pan, add the butter, stir through until melted, add the flour and stir through for approximately 1 minute ensuring it doesn't burn.

Add the milk, stir/whisk through until sauce thickens. Season with salt and pepper.

Stir the white sauce through the meat mix then place into pie dish, cover with the other sheet of pastry, press edges of pastry together and glaze top of pie with a little egg.

Place in the oven for 20 minutes or until pastry is puffed and golden brown.

Serve with fresh salad or mash potatoes.