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Butter Chicken and Veggies Pot Pie .

Jayanthy Asokan
30 minutes
Prep Time
40 minutes
Cook Time
3 People
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ABOUT Butter Chicken and Veggies Pot Pie . RECIPE

Chicken veggie pot pie is a fusion of Greek pie crust and Indian butter chicken veggie stuffing.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Fusion
  • Stir fry
  • Baking
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 3

  1. For Buttery Flaky Pie Crust
  2. All purpose flour 11/4 cups
  3. Butter (chilled and diced) 1/2 cup
  4. Salt 1/4 teaspoon
  5. Ice water 1/4 cup
  6. For butter chicken veggie stuffing
  7. Butter 3 tablespoon
  8. Boneless chicken 1 cup(diced)
  9. Onion diced 1
  10. Tomato diced 1/2
  11. Peas 50 grams
  12. Carrot diced 1
  13. Potato diced 1
  14. Beans 50 grams (cut into small pieces)
  15. Ginger garlic paste 1 teaspoon
  16. Turmeric powder 1/4 teaspoon
  17. Chilli Powder 1/2 teaspoon
  18. Curry powder 3 pinch
  19. Garam masala powder 3 pinch
  20. Salt to taste
  21. Coriander leaves 1 fistful
  22. Egg 1 (for egg wash)


  1. Method for preparing Pie crust
  2. In a large bowl, combine all purpose flour and salt.
  3. Dice chilled butter and add to the flour.
  4. Mix it well until it forms crumbly mixture.
  5. Stir in water,a tablespoon at a time,until the flour mixture forms a ball.
  6. Cling wrap the ball and refrigerate for 30 minutes.
  7. Method for preparing Pie stuffing(Buttery chicken and veggies stuffing .
  8. In a pan add 2 tablespoon butter. Add chopped onions and chilli and saute well.
  9. Add half chopped tomatoes to it and saute well.Add ginger garlic paste and saute till raw smell disappear.
  10. Add chicken,carrot,peas, potatoes and beans to it.Add chilli powder,curry powder,garam masala powder, tumeric powder and salt to taste
  11. Stir fry everything.Add 1/2 cup water and let it boil for few minutes.
  12. To it add 1 teaspoon of all purpose flour to the chicken veggie mixture.
  13. The chicken veggie mixture thickens..To it add 1 teaspoon of butter and coriander leaves.Let it cool.
  14. Roll dough out to fit two small ramekin dishes .Press the dough neatly to the sides and bottom well.
  15. Fill the butter chicken veggie mixture to the prepared ramekin dishes.
  16. Roll out extra dough and cut with cookie cutter .Cover the pie with the flowery and leafy toppings
  17. Beat egg well and give an egg wash on top and to the sides of the pie.
  18. Preheat oven to 180 degree centigrade.Bake the pie for 15 minutes or until the top turns golden brown.

Reviews (1)  

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Ruchika Mehta
Ruchika Mehta   Aug-06-2018

Such an amazing dish.

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