Butter Chicken Pot Pie

Why You’ll Love This Recipe

I love how this dish brings together the deep, aromatic spices of butter chicken with the warm, satisfying structure of a pot pie. The chicken is juicy and well-marinated, the sauce is rich and flavorful with layers of ginger, garlic, garam masala, and chili, and the peas add a little pop of sweetness. Topping it all with buttery puff pastry gives it a crisp contrast that takes the whole dish to another level. It’s perfect for a special dinner or a cozy night in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup plain whole milk strained (Greek-style) yogurt

• 4 teaspoons grated garlic (from 6 large cloves), divided

• 4 teaspoons grated fresh ginger (from 1 [3-inch] piece), divided

• 1 tablespoon garam masala, divided

• 2 1/2 teaspoons kosher salt, divided

• 2 teaspoons Kashmiri chili powder, divided

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

• 3 tablespoons unsalted butter

• 1 cup chopped yellow onion

• 1/2 teaspoon ground cumin

• 3/4 cup tomato puree

• 1/2 cup heavy whipping cream

• 1 1/2 cups frozen peas

• 1 sheet frozen puff pastry, thawed

• All-purpose flour, for rolling

• 1 large egg, beaten

• Nigella seeds, for garnish (optional)

Directions

1. Marinate the chicken: I stir together yogurt, 1 teaspoon each of garlic and ginger, 1 teaspoon garam masala, 1 1/2 teaspoons salt, and 1 teaspoon Kashmiri chili powder in a large bowl. Then I add the chicken and coat well. I cover and refrigerate it for at least 30 minutes, but ideally overnight for best flavor.

2. Cook the filling: I preheat the oven to 400°F. In a 10-inch cast iron skillet, I melt butter over medium heat, then sauté the onions for 8–10 minutes until they soften and start browning. I add cumin, the remaining garlic, ginger, garam masala, and chili powder and cook for 1–2 minutes until fragrant.

3. Add the chicken: I stir in the marinated chicken (discarding excess marinade) and cook until the pieces are opaque but not fully cooked through—about 6–8 minutes. I stir in tomato puree and the remaining salt, bring it to a simmer, and cook until slightly thickened—about 15 minutes.

4. Finish the filling: I stir in the cream and let it simmer for another 15–30 seconds, then add the peas and take the skillet off the heat.

5. Top with puff pastry: On a floured surface, I roll out the puff pastry to a 12-inch square. I drape it over the skillet, trim the edges to leave about a 1-inch overhang, fold it under, and press it into the skillet using a fork. I brush the top with beaten egg and sprinkle with nigella seeds (optional). Then I cut 3 slits in the top to let steam escape.

6. Bake: I bake the pot pie for 25–30 minutes, until the crust is golden and the filling is bubbling. I let it rest for 15 minutes before serving.

Servings and Timing

This dish serves 6 people. It takes about 30 minutes to prep (including marinating) and 25–30 minutes to bake, with a total time of 55 minutes to 1 hour, not including optional overnight marination.

Variations

• Add veggies: I sometimes add diced bell peppers or spinach for extra color and nutrients.

• Spicier version: I increase the Kashmiri chili or add a chopped green chili for more heat.

• Paneer option: For a vegetarian twist, I use cubed paneer instead of chicken.

• Crispy topping: For more texture, I brush the crust with butter and sprinkle flaky sea salt instead of nigella seeds.

Storage/Reheating

Fridge: I store leftovers in the skillet (covered) or transfer to an airtight container for up to 3 days.

Reheating: I reheat in a 350°F oven for 15–20 minutes until hot and bubbly. I avoid the microwave to keep the pastry crisp.

FAQs

Can I make this ahead of time?

Yes, I prepare the filling in advance, refrigerate it, and add the puff pastry just before baking.

Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier. If I use breasts, I make sure not to overcook them in the skillet.

What can I use instead of puff pastry?

I sometimes use keto pastry dough or a homemade almond flour crust for a low-carb version.

What does Kashmiri chili powder taste like?

It’s mildly spicy with a vibrant red color—more about flavor and color than heat.

Do I need a cast iron skillet?

Not necessarily. Any oven-safe skillet or deep baking dish works just fine.

Conclusion

This Butter Chicken Pot Pie is one of my favorite comfort foods—it’s rich, flavorful, and brings two classics together in the best way. The tender chicken, creamy sauce, and golden pastry make it feel special without being complicated. Whether I’m making it for guests or just treating myself, this dish always hits the mark.