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Regional Recipe - Butter Chicken Pies

Butter chicken pie
Regional Recipe - Butter Chicken Pies

It might seem strange to choose an airline because of their inflight menu, but once you taste these Butter Chicken pies, you might just find yourself booking a ticket to anywhere on Emirates…

3 Tbsp butter
2 cups chopped onions
1 tsp garam masala spice
1 24 oz jar marinara sauce
4 oz cream cheese, cubed
3 cups chopped cooked chicken
2 cups frozen peas and carrot
Frozen pie dough

Melt butter in large skillet on medium heat. Add onions; cook until tender and lightly browned, stirring occasionally. Stir in garam masala; cook and stir 1 minute. Add pasta sauce and cream cheese; stir. Cook on medium-low heat 5 minutes or until cream cheese is completely melted and sauce is well blended, stirring frequently. Remove from heat. Add chicken and vegetables; mix well. Spoon into 6 (1-cup) ovenproof ramekins or soup crocks sprayed with cooking spray. Heat oven to 400ºF. Roll out pie dough on lightly floured surface to 1/8-inch thickness. Cut into six 4-inch rounds with a biscuit cutter, rerolling scraps as necessary. Place over chicken mixture; seal and flute edges. Cut several small slits in top of each crust to permit steam to escape. Bake 20 to 25 minutes or until filling is hot and bubbly, and crusts are golden brown




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