Butter Chicken Pie 575 Cals

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Step 1

2. Heat a pan and add the chicken and onion. Cook until the chicken is fully cooked through and the onion softens. Season with salt and pepper.

Step 2

3. Add the small diced pumpkin and carrot to the pan, cooking for an additional few minutes until the vegetables begin to soften

Step 3

4. Stir in Mingle Butter Chicken seasoning, followed by the cream, passata, and butter. Mix thoroughly to combine.

Step 4

5. Lightly grease a baking dish with olive oil. Line the dish with a sheet of puff pastry, ensuring it covers the bottom.

Step 5

6. Whisk an egg and lightly brush the pastry with a small amount of egg wash. Bake at 200°C for a 8 minutes, or until the pastry puffs and begins to brown.

Step 6

7. Once the pastry is ready, add the butter chicken mixture into the baking dish. Top with another layer of puff pastry and brush with the remaining egg wash. Sprinkle with bagel seasoning for added flavor.

Step 7

8. Bake at 180°C for approximately 30 minutes, or until the pastry is golden brown on top.

Step 8

9. Allow the pie to cool slightly before slicing into 4 portions.

Step 9

Store in fridge. Reheat in oven or airfryer.