Butter Chicken Pie Recipe with Naan Crust

Butter chicken pie with naan crust

  • serves 6
  • A little effort

Try our twist on the classic chicken pie, filled with succulent, spiced chicken thighs in creamy curry sauce and topped with a crusty naan. This indulgent recipe beats any Saturday night takeaway


Make this butter chicken pie, then check out our chicken and leek pie, leftover roast chicken pie and chicken and chorizo pie.

Recipe tip: You could also make individual pies so that everyone gets their own naan to tear and dip into the creamy curry sauce.



  • skinless, boneless chicken thighs 1kg, fat trimmed and cut into bite-sized chunks
  • red peppers 2, halved


  • lemon 1, juiced
  • natural yogurt 150g
  • hot chilli powder ½ tsp
  • sweet smoked paprika 1 tsp
  • ground cumin 2 tsp
  • ground turmeric ½ tsp


  • vegetable oil 2 tbsp, plus extra for the bowl
  • onion 1 large, finely chopped
  • garlic 3 cloves, crushed
  • ginger a thumb-sized piece, finely grated
  • ground coriander 1 ½ tsp
  • ground cumin 1 ½ tsp
  • fenugreek seeds 1 ½ tsp
  • ground turmeric 1 ½ tsp
  • garam masala 1 tsp
  • mild chilli powder 1 tsp
  • tomato purée 150g
  • lemon juice 2 tbsp
  • chicken stock 800ml
  • unsalted butter 25g
  • double cream 4 tbsp


  • fast-action dried yeast 7g sachet
  • caster sugar 1 tsp
  • strong white bread flour 300g, plus extra for dusting
  • fine sea salt 1 tsp
  • natural yogurt 100g
  • nigella seeds 2 tsp
  • butter 3 tbsp, melted


  • Step 1

    Mix the marinade ingredients in a non-metallic bowl with 1 tsp salt and some crushed black pepper. Add the chicken and mix well to coat, then marinate in the fridge for at least 3 hours or preferably overnight.

  • Step 2

    Heat the oven to 220C/fan 200C/gas 7. Space the chicken chunks on a grill rack over a baking tray, and sit the red peppers alongside. Bake for 20 minutes, turning halfway. Take out and cut the roasted peppers into chunks.

  • Step 3

    Heat the vegetable oil in a deep frying pan or casserole and gently cook the onion, garlic and ginger with a little salt for 10 minutes until soft. Add the spices and cook for 2 minutes until fragrant, then stir in the tomato purée and cook for another minute.

  • Step 4

    Add the lemon juice, stock, chicken pieces and peppers, and bring to a simmer. Gently bubble for 20 minutes, then stir in the butter and cream. When the sauce is smooth, season to taste and take off the heat. Cool.

  • Step 5

    For the naan crust, mix the yeast, sugar and 3 tbsp of warm water. Leave the mixture until frothy. Put the flour in a big mixing bowl with the fine sea salt and make a well in the middle. Mix the yogurt into the yeast mixture, then pour into the middle of the well and mix. Gradually stir in another 100ml of warm water to make a soft, sticky dough. Knead for 5 minutes on a lightly floured worksurface, then put back into a clean bowl and cover with lightly oiled clingfilm. Leave until doubled in size.

  • Step 6

    Pour the curry into a baking or pie dish. Heat the oven to 180C/fan 160C/gas 4.

  • Step 7

    Knock the air out of the naan dough by kneading in the nigella seeds, then roll out onto a lightly floured worksurface until big enough to cover the pie dish, with a small overhang. Brush the outside edge of the dish with a little melted butter, then put the dough on top. Press down around the sides of the dish to seal. Brush the top with more melted butter.

  • Step 8

    Bake the pie for 30-35 minutes or until the naan is pale golden and crisp on top.

Check out more of our savoury pie recipes here...

Chicken, leek, tarragon and bacon pie

Nutritional Information

  • Kcals 766
  • Fat 40.7g
  • Saturates 17.8g
  • Carbs 50.4g
  • Sugars 11.5g
  • Fibre 5.8g
  • Protein 46.6g
  • Salt 2.6g