Butter Chicken and Vegetable Pie

Shop blend


700g chicken thigh fillets, diced

1 onion, diced

2 teaspoons Screaming Seeds Butter Curry

2 sheets puff pastry

1 tablespoon plain flour

3/4 cup of milk

40g butter

1 carrot and 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, sauté for 5 minutes, add Butter Curry spice blend, stir until fragrant
  3. Add chicken and 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

Haven’t got Butter Curry in your pantry? Why not try…