Vegan Butter Chicken Pie


  • 2 sheets vegan puff pastry
  • 1 red onion diced
  • 4 cloves garlic, crushed
  • 1 packet of vegan chicken
  • 1 can jackfruit
  • 1 can tomatoes
  • 1 can coconut cream
  • 4 tbsp Kavita's Kitchen Butter

Chicken Paste

  • 1 tsp salt
  • 1 tsp coconut sugar
  • 1 tbsp curry powder
  • 1 tbsp chilli flakes


Preheat oven to 180 degrees Celsius.
Fry onion and garlic in a large pan. 
Add in vegan chicken and fry for a few minutes, then add jackfruit and fry for about 5 mins.
Add in curry paste, canned tomatoes and coconut cream and mix in. Add coconut sugar, salt, curry powder and chilli flakes and mix. Leave to simmer for about 10 minutes.
Grease and line pie dish with pastry and fill with butter chicken mix. Add another layer of pastry on top and cut a few slits in the top. Brush with plant based milk and cook in oven for 20 minutes until golden on top.
Serve with salad and enjoy!