Butter Chicken Pot Pie


    • 2 sachets (400g each) PnP butter chicken cook in sauce
    • 1 rotisserie chicken, skin removed and shredded
    • 1 packet (500g) PnP prepared butternut, par-cooked
    • 1 packet (200g) PnP baby spinach
    • Salt and milled pepper
    • 1 roll (400g) puff pastry, defrosted
    • Egg wash or milk for brushing

For serving:

  • Side salad, optional


  • Preheat the oven to 200°C.
  • Heat sauce over medium heat for 10–12 minutes.
  • Stir in shredded chicken, butternut and spinach.
  • Simmer for another 10–15 minutes. Season.
  • Remove from heat and spoon into a 28cm round ovenproof dish. Set aside.
  • Roll out puff pastry on a floured surface to a thickness of about 1–2mm.
  • Drape over dish, gently stretching the edges to cover all the filling.
  • Pinch the edges with your fingers or a fork and trim off excess pastry.
  • Chill in the fridge for 30 minutes or in the freezer for 10 minutes.
  • Brush the pastry with egg wash or milk.
  • Bake until golden brown, about 25–30 minutes.
  • Serve warm as is or with a side salad, if you like.