If you like your Curry in a hurry, this Chicken Filo Pie is easy and delicious and you will love it. We have the recipe and video to show you how.

You may not think of Butter Chicken or Curry as a Pie filling, but this recipe will change your mind!

WHOot Contributor Wendy is here to share her crowd-pleasing Butter Chicken Filo Pie and you are going to love it.

via Wendy’s Kitchen Table

Butter Chicken Filo Pie Ingredients

via Wendy’s Kitchen Table 

The best part about this recipe is that the ingredients are simple and most are likely to be on hand. You could also use Wendy’s 10 Minute Puff Pastry Recipe to make your own.

1 Tablespoon Olive oil
2 lbs chicken thigh fillets, diced into 1-inch pieces
1 large sweet potato peeled, grated
1 cup butter chicken simmer sauce
½ cup light cooking cream
1/3 cup coarsely chopped fresh coriander leaves
15 sheets Filo pastry
3.5 oz(about 1/2 cup) butter, melted

Butter Chicken Filo Pie Video Tutorial

via Wendy’s Kitchen Table

Wendy has created a quick video tutorial to show us how to achieve a result that is as good as hers.

She also gives some great tips on how to change up the recipe to suit your individual taste. We highly recommend that you view for best results. To watch, click Play above ^

via Wendy’s Kitchen Table

Butter Chicken Filo Pie Instructions

via Wendy’s Kitchen Table

Heat the olive oil in a large saucepan. Add the diced chicken and cook until browned. Add grated sweet potato. Cook for 5 minutes.

Add the simmer sauce and cream. Bring to a boil. Reduce heat to simmer and cook for 15-20 minutes or until the sauce thickens and the chicken is cooked. Stir through coriander. Cool.

Preheat oven to 375˚F or 350˚F convection.

Grease a 9-inch springform tin.

Layer three sheets of pastry, brushing each with some of the melted butter. Fold in half lengthways, place across the base and up the side of the tin with edges overhanging.

Repeat with 9 other sheets, overlapping strips clockwise around the pan until covered.

Spoon chicken mixture into the pan, trim pastry to be level with the top pan edge. Layer remaining 3 pastry sheets, brushing with butter. Fold in half crossways.

Place the remaining pastry on top of the Pie. Trim the pastry to around a little larger than the tin. Tuck pastry edge down the sides of the tin to form crust and brush top with butter.

Place the pie on an oven tray. Bake Pie for about 45 minutes or until browned.

Stand Pie 15 minutes in the pan before cutting. Slice, serve and enjoy.

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