How to Prepare Yummy Food Butter Chicken Pie! Recipe

Butter Chicken Pie!. Carefully push the larger pastry circles into the muffin tins. Divide the cold butter chicken mixture between the pastry cases. Heat the olive oil in a large saucepan.

Transfer butter chicken into hot baking dish from the oven and top with puff pastry round. No hunting down hard to find ingredients, this is a Chef recipe that makes the most incredible curry sauce. The chicken is incredibly tender and injected with flavour from a yogurt marinade, and the Butter Chicken sauce is so ridiculously delicious, you'll want it on tap! You can cook Butter Chicken Pie! using 7 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Butter Chicken Pie!

1. Prepare 1 kg of skinless, boneless chicken breasts.
2. Prepare 500 grams of jar of butter chicken sauce.
3. You need 2 tbsp of of cooking oil (l used rice bran oil for its high heat resistance).
4. It's 3 of heaped teaspoons of Cornflour.
5. Prepare 1/2 cup of of water.
6. It's 1 packages of of pre made frozen puff pastry.
7. You need 1 can of of Chickpeas, rinsed and drained. (Optional).

In a saucepan, combine chicken, carrots, peas and celery. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and celery seed.

Butter Chicken Pie! step by step

1. Line a 22cm spring form cake tin (or any size pie tin of similar diameter) with cold but thawed pastry. Allow for a large amount of filling, don't be shy with high pastry on the sides. Cut out a pastry lid same shape as the base..
2. Cover pastry case and lid with cling film and put in fridge to keep cold..
3. Heat a completely clean and dry skillet on a high heat..
4. Dice chicken into 1/2 inch cubes..
5. When chicken is ready, add oil to the hot pan then quickly cook chicken on a high heat until sealed and golden. I did mine in 2 batches to make sure they went golden..
6. Turn heat to med/high and stir in the jar of butter chicken sauce..
7. Add water to the empty jar and add the Cornflour. Shake until there is no lumps and then add to chicken..
8. Keep stirring until almost at pie filling consistency (sauce is like a thick jelly like gravy). Add Chickpeas now if desired..
9. Take off heat and set aside to cool..
10. Preheat oven according to pastry makers instructions, should be around 180°F Celsius..
11. Remove pie tin from fridge and fill with chicken. Gently fold in edges just a bit higher than the filling. Wet the pastry that will stick to pastry lid, then add lid..
12. Brush top with egg wash and cook in the oven according to pastry makers instructions or until top is golden.
13. Rest for 5-10mins before removing from tin and serving. Hope you enjoy your yummy pie!.

Slowly stir in chicken stock and milk. Butternut squash and cremini mushrooms give the usual chicken-and-vegetable filling extra oomph. Melt butter in a medium saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Start by preparing the Naan dough.