The Butter Chicken Pie combines the rich flavors of traditional butter chicken with the comfort of a pie. This dish is perfect for a cozy dinner, featuring a buttery, flaky pastry crust filled with tender chicken thighs, aromatic spices, and creamy vegetables. It's an excellent choice for anyone looking to impress with a hearty and delicious meal.
- Cut the chicken into bite-sized pieces for even cooking and better incorporation of flavors.
- Ensure the puff pastry is well-chilled before using to get a flakier crust.
- To save time, you can use pre-cut pumpkin and potatoes.
- Brush the pie with a beaten egg for a golden-brown finish.
- Let the pie rest for a few minutes after baking to make slicing easier.
This Butter Chicken Pie is a delightful fusion of flavors and textures that brings together the best of Indian cuisine and classic pie comfort food. By following these simple tips and steps, you can create a stunning dish that will surely become a favorite at your dining table. Enjoy the mouth-watering taste of buttery, spicy chicken encased in a crispy, golden pastry.
Nutrition Facts | |
---|---|
Serving Size | 600 grams |
Energy | |
Calories 1150kcal | 58% |
Protein | |
Protein 33g | 22% |
Carbohydrates | |
Carbohydrates 90g | 26% |
Fiber 8g | 22% |
Sugar 11g | 11% |
Fat | |
Fat 80g | 91% |
Saturated 16g | 56% |
Cholesterol 170mg | - |
Vitamins | |
Vitamin A 580ug | 65% |
Choline 130mg | 24% |
Vitamin B1 1.27mg | 106% |
Vitamin B2 0.81mg | 62% |
Vitamin B3 12mg | 76% |
Vitamin B6 0.92mg | 54% |
Vitamin B9 140ug | 35% |
Vitamin B12 0.78ug | 32% |
Vitamin C 50mg | 55% |
Vitamin E 3.30mg | 22% |
Vitamin K 55ug | 46% |
Minerals | |
Calcium, Ca 150mg | 11% |
Copper, Cu 0.56mg | 62% |
Iron, Fe 9mg | 82% |
Magnesium, Mg 110mg | 26% |
Phosphorus, P 420mg | 34% |
Potassium, K 1410mg | 41% |
Selenium, Se 54ug | 102% |
Sodium, Na 560mg | 37% |
Zinc, Zn 3.27mg | 30% |
Water | |
Water 390g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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