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Mini Butter Chicken Pies

Prep Time
Total Time

6 servings

Make the holidays special with these creamy Mini Butter Chicken Pies filled with tender chicken and veggies. 'Tis the season for deliciousness, after all!

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What You Need

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Make It

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  • Melt butter in large skillet on medium heat. Add onions; cook 7 min. or until tender and lightly browned, stirring occasionally. Stir in garam masala; cook and stir 1 min.
  • Add pasta sauce and cream cheese; stir. Cook on medium-low heat 5 min. 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 Easy Homemade Pie Dough on lightly floured surface to 1/8-inch thickness. Cut into 6 (4-incn) rounds with 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 min. or until filling is hot and bubbly, and crusts are golden brown.

Special Equipment Needed

Serving Suggestion

Serve with hot cooked basmati rice.

Deep-Dish Pot Pie

Prepare chicken mixture as directed; spoon into 9-inch deep-dish pie plate. Roll out Easy Homemade Pie Dough to 11-inch round. Place over filling; seal and flute edges. Place pie plate on baking sheet. Bake as directed.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 500
Total fat 29g
Saturated fat 15g
Cholesterol 130mg
Sodium 850mg
Carbohydrate 31g
Dietary fiber 5g
Sugars 11g
Protein 28g
% Daily Value
Vitamin A 110 %DV
Vitamin C 8 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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