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.
- Preheat oven to 375.
- Use convection setting if you have it.
- Remove paper from top of pie.
- Place pie on middle rack and bake for 45 - 60 minutes
Unbaked Pie, From Fresh/Thawed.
- Preheat oven to 385.
- Use convection setting if you have it.
- Remove paper from top of pie.
- Place pie on middle rack and bake for 30 - 40 minutes
Pastry: Flour, Butter, Water, Sugar, Salt, Egg Wash.
Filling: Chicken Breast and Thigh, Coconut Milk, Tomato, Chickpeas, Cauliflower, Leeks, Onion, Curry Powder, Tandoori Spice, Coriander, Cinnamon, Spices, Garlic.
Contains: Wheat, Milk, Egg