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Pot Pie 


If you've been following me on my blog and my socials for a while, you probably have noticed my love for cultural fusion recipes.  


We are deep into winter which means that comfort recipes are all we crave at home.  Butter chicken and chicken pot pie are both my all time favorite comfort recipes.  When I can't choose which one to have, I always love coming up with a fusion recipe that's fun & delicious like this butter chicken pot pie!

This recipe is healthy, easy to make, and beyond flavorful.  My homemade butter chicken can be made in 30 minutes or under using healthy ingredients like fragrant spices, plain yogurt for creaminess, and convenient pureed canned tomatoes(rich in antioxidants!). I typically love enjoying butter chicken with flaky, warm naan and the puff pastry I use for this pot pie is a perfect swap!

Butter Chicken Pot Pie Recipe

Servings: About 2-3

Prep Time: 5 minutes

Cook Time: about 40 minutes 

Total Time: about 45 minutes minutes

Author: Huma Naz


  • 1 pound chicken breast, diced

  • 2 tbsp. butter

  • 1 tbsp. tomato paste

  • 1 small onion, diced

  • 1 tbsp. minced garlic or ginger & garlic paste 

  • 1 cup pureed tomatoes

  • 1/3 cup plain yogurt

  • 1 sheet puff pastry

  • 1 beaten egg

  • 1 tbsp. butter

(Adjust spices to your preference)

  • 1/2 tsp. turmeric

  • 1 tsp. chili powder

  • 1 tsp. coriander powder

  • 1 tsp. cumin seeds

  • 1 tbsp. lemon juice 

  • 1 tsp. garam masala 

  • Dash of salt and pepper

  • 1 tsp. kasoori methi or dried fenugreek leaves

  • Optional: black sesame seeds and fresh cilantro for garnish 


  1. Preheat oven to 375 degrees F and leave the puff pastry at room temperature to thaw if frozen.

  2. Heat butter in a skillet on medium heat.

  3. Add onions, cumin seeds, minced garlic/garlic & ginger paste.  Cook until fragrant, stirring for about 1 minute.

  4. Add chicken, all of the spices, and tomato paste.  Cook, stirring for about 4-5 minutes until chicken begins to brown.

  5. Add in your yogurt and stir to combine till the chicken cooks well. About 8-10 minutes.

  6. Pour the butter chicken into a small-medium baking dish or into 4 small ramekins.

  7. Place the puff pastry sheet over the baking dish or ramekins and fold down the edges.  Cut any overlapping edges to fit the dish/ramekin.

  8. Brush a beaten egg over the puff pastry and sprinkle over black sesame seeds

  9. Bake for about 20 minutes or until the puff pastry is golden brown.

Recipe Notes:

  • The butter chicken can be made in advance and stored in the refrigerator for 3 days until ready to use.

  • Leftovers can be reheated but puff pastry may soften.  

I'd love to see your recreations- Don't forget to tag
 @adoseofnutrition on instagram!
I will gladly drop a comment & share your recreation photo in my stories!
Recipe Image (27).png
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