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Coles

Butter chicken fan? We’ve packed your favourite curry into a wholesome pie - it’s a winner.

  • Serves4
  • Cook time55 minutes
  • Prep time20 minutes
A dish of butter chicken pie

Ingredients

  • 1/2 bunch coriander
  • 4 Coles RSPCA Approved Australian Chicken Thigh Fillets, chopped
  • 3 carrots, peeled, coarsely chopped
  • 485g jar Coles Butter Chicken Simmer Sauce
  • 2 sheets frozen puff pastry, thawed

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Reserve half the coriander leaves. Coarsely chop remaining coriander. Heat a saucepan over medium heat. Add chicken and chopped coriander. Cook, stirring occasionally, for 10 mins or until chicken is golden brown.
  2. Step 2

    Add the carrot. Cover and cook for 4-5 mins. Add the simmer sauce. Cook, uncovered, stirring occasionally, for 10 mins or until the carrot is tender. Spoon into a round 20cm (base measurement) pie dish.
  3. Step 3

    Use a 6cm pastry cutter to cut discs from pastry. Arrange discs, overlapping slightly, over chicken mixture in the dish.
  4. Step 4

    Bake for 30 mins or until pastry is puffed and golden brown. Sprinkle with reserved coriander leaves.

Butter chicken pie

Butter chicken pie
  • Serves4
  • Cook time55 minutes
  • Prep time20 minutes
Ingredients
  • 1/2 bunch coriander
  • 4 Coles RSPCA Approved Australian Chicken Thigh Fillets, chopped
  • 3 carrots, peeled, coarsely chopped
  • 485g jar Coles Butter Chicken Simmer Sauce
  • 2 sheets frozen puff pastry, thawed
    Description

    Butter chicken fan? We’ve packed your favourite curry into a wholesome pie - it’s a winner.

    Method
    1. Step 1

      Preheat oven to 180°C. Reserve half the coriander leaves. Coarsely chop remaining coriander. Heat a saucepan over medium heat. Add chicken and chopped coriander. Cook, stirring occasionally, for 10 mins or until chicken is golden brown.
    2. Step 2

      Add the carrot. Cover and cook for 4-5 mins. Add the simmer sauce. Cook, uncovered, stirring occasionally, for 10 mins or until the carrot is tender. Spoon into a round 20cm (base measurement) pie dish.
    3. Step 3

      Use a 6cm pastry cutter to cut discs from pastry. Arrange discs, overlapping slightly, over chicken mixture in the dish.
    4. Step 4

      Bake for 30 mins or until pastry is puffed and golden brown. Sprinkle with reserved coriander leaves.