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  • 600 g Tegel Skinless Chicken Thigh Fillets
  • 1 onion, peeled and sliced
  • 535 g can Wattie's Just Add Butter Chicken Simmer Sauce
  • 750 g bag Wattie's Frozen Chunky Mix
  • ½ cup unsweetened natural yoghurt
  • ¼ cup chopped fresh coriander
  • 2 sheets ready rolled puff pastry, defrosted

Chunky Mix

A chunky combination of carrots, cauliflower and broccoli.


1. Cut the Tegel Skinless Chicken Thigh Fillets into 5-6 pieces. Heat a dash of oil in a large deep frying pan and brown the chicken pieces evenly. Set aside.

2. Gently fry onion in the residue oil until tender, but not brown. Add Wattie’s Just Add Butter Chicken Simmer Sauce and Wattie’s frozen Chunky Mix, return the browned chicken to the pan and heat gently until the vegetables are just thawed. Remove from heat, stir in yoghurt and coriander, turn in to a deep 24cm pie dish. Cool.

3. Preheat over to 220°C. Place the puff pastry sheets one on top of the other, roll out and cover the top of the pie. Brush with milk to glaze.

4. Bake for 30 minutes, then reduce heat to 180°C and cook for a further 15 minutes until the pastry is golden and the filling is hot.

Rate and Review

5 Ratings Butter Chicken and Chunky Vegetable Pie

Reviews (5)

Justine's Review | Rating

The kids first introduction to butter chicken. It was a winner.

Maggie's Review | Rating

So easy, so tasty and a little more interesting than serving over rice!

Annette Marr's Review | Rating

Very tasty, a hit with everyone!

Aroha's Rating
June's Review | Rating

This is a yummy pie. Well liked by all the family.