Butter Chicken Potpie Recipe

Butter chicken — also known as murgh makhani — has become a cozy, crowd-pleasing favorite. The exact inventor is disputed, but one widely cited story traces the dish to Moti Mahal in Delhi in the mid-20th century, where cooks used leftover tandoori chicken and simmered it in a tomato-based sauce enriched with butter and cream to keep the meat from drying out.

This modern spin on butter chicken doubles as a comforting potpie. Chicken thighs marinate in Greek-style yogurt, grated garlic, ginger, garam masala, and Kashmiri chile powder. The yogurt tenderizes the meat while the aromatics and spices add flavor. After marinating, the chicken cooks in a skillet with more spices and tomato puree until juicy. Green peas, a nod to American chicken potpie, add a pop of freshness, and heavy cream enriches the sauce to a velvety, classic butter chicken texture. Finally, a layer of store-bought puff pastry bakes on top until shatteringly crisp, giving way to the spice-laden filling.

What makes this dish shine is that it borrows from two comfort dishes while building in shortcuts that save time at the store and in the kitchen without shortchanging flavor. Use store-bought spice blends and swap shortcrust for puff pastry, which bakes in half the time. If you’re really short on time, shred rotisserie chicken and stir it into the filling; the flavor won’t be as rich but it still works well in a pinch. The whole meal also comes together in one skillet that you can bring straight to the table. Scoop and serve while it’s nice and hot. 

What to serve with butter chicken potpie

Butter chicken’s complex flavor comes from layers of warm spices and the acidity of tomatoes. Because this pot-pie version includes a puff pastry crust, naan or cooked rice might make the dish too heavy. Balance the pie’s richness with a side of vegetables like sautéed green beans, a refreshing cucumber salad, or aloo gobi.

A note on Kashmiri chile powder 

Kashmiri chile powder is a seasoning made from a variety of dried red chiles from India’s Kashmir region. Unlike other chile powders, Kashmiri has a distinct vibrant red hue and a milder piquancy. Its notes lean more toward sweet and fruity with a touch of smokiness. You can find Kashmiri chile powder at most Indian grocery stores or online at spice retailers like Burlap & Barrel. If necessary, substitute a blend of paprika and cayenne. 

Notes from the Food & Wine Test Kitchen

• Brush the pastry with heavy cream or milk instead of egg wash if desired.
• To make personal potpies, spoon the filling into individual ramekins and top with small rounds of pastry. Baking times will vary.
• Use store-bought or homemade garam masala spice blend.

This recipe was developed by Nicole Hopper; the text was written by Andee Gosnell.