Butter Chicken Pie

At Butcher Box, we're so proud to have partnered with The Pie Commission, who make all of their pies from scratch, using real ingredients with nothing weird-that-you-can’t-pronounce added. This includes premium cuts of meat, the freshest produce and homemade beef, chicken or vegetable stocks, all enveloped in a dangerously delicious all-butter crust.

This butter chicken pie is made with oven roasted tandoori chicken breast and confit chicken leg mixed with chickpea and steamed cauliflower in a coconut milk and tomato curry.

With multiple flavours to choose from, try one or try them all today

Cooking Instructions.

Unbaked Pie, From Frozen.

1. Preheat oven to 375.
2. Use convection setting if you have it.
3. Remove paper from top of pie.
4. Place pie on middle rack and bake for 45 - 50 minutes

Unbaked Pie, From Fresh/Thawed.

1. Preheat oven to 385.
2. Use convection setting if you have it.
3. Remove paper from top of pie.
4. Place pie on middle rack and bake for 30 - 40 minutes

Reheating A Pie.

1. Preheat oven to 385.
2. Use convection setting if you have it.
3. Remove paper from top of pie.
4. Place pie on middle rack and bake for 15 - 20 minutes

Air Fryer.

From Frozen.

1. Preheat air fryer to 375.
2. Remove paper from top of pie.
3. Bake for 30 - 40 minutes

Air Fryer.

From Thawed.

1. Preheat oven to 375.
2. Remove paper from top of pie.
3. Bake for 20 - 25 minutes