Butter Chicken & Vegetable Pie

6 May 2015


  • 700g chicken thigh fillets, diced
  • 1 onion, diced
  • 2 teaspoons Butter Chicken Spice Blend
  • 2 sheets puff pastry
  • 1 tablespoon plain flour
  • 3/4 cup of milk
  • 40g butter
  • 1 carrot & 1 zucchini, diced
  • 6 mushrooms, sliced
  • 1/2 cup peas
  • 1 tablespoon olive oil
  • 1 egg, to glaze pie


  1. 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.
  2. Heat the oil in a fry pan, add onion, saute for 5 minutes, add Butter Chicken Spice Blend, stir until fragrant
  3. Add chicken & cook for 8 minutes, then add chopped vegetables cook for a further 5 minutes
  4. Take pastry out of the oven, set aside
  5. Add to the meat mixture the butter, stir through until melted, add flour and stir through
  6. Add the milk, stir until sauce thickens
  7. Place meat mix in pie dish, cover with the other sheet of pastry, press edges of pastry together glaze top of pie with a little egg.
  8. Place in the oven for 20 minutes or until pastry is puffed and golden brown
  9. Serve with fresh salad or mash potatoes
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