Butter Chicken Pie!

Directions

1. 1
   Line a 22cm spring form cake tin (or any size pie tin of similar diameter) with cold but thawed pastry.
2. 2
   Allow for a large amount of filling, don't be shy with high pastry on the sides.
3. 3
   Cut out a pastry lid same shape as the base.
4. 4
   Cover pastry case and lid with cling film and put in fridge to keep cold.
5. 5
   Heat a completely clean and dry skillet on a high heat.
6. 6
   Dice chicken into 1/2 inch cubes.
7. 7
   When chicken is ready, add oil to the hot pan then quickly cook chicken on a high heat until sealed and golden.
8. 8
   I did mine in 2 batches to make sure they went golden.
9. 9
   Turn heat to med/high and stir in the jar of butter chicken sauce.
10. 10
    Add water to the empty jar and add the Cornflour.
11. 11
    Shake until there is no lumps and then add to chicken.
12. 12
    Keep stirring until almost at pie filling consistency (sauce is like a thick jelly like gravy).
13. 13
    Add Chickpeas now if desired.
14. 14
    Take off heat and set aside to cool.
15. 15
    Preheat oven according to pastry makers instructions, should be around 180F Celsius.
16. 16
    Remove pie tin from fridge and fill with chicken.
17. 17
    Gently fold in edges just a bit higher than the filling.
18. 18
    Wet the pastry that will stick to pastry lid, then add lid.
19. 19
    Brush top with egg wash and cook in the oven according to pastry makers instructions or until top is golden
20. 20
    Rest for 5-10mins before removing from tin and serving.
21. 21
    Hope you enjoy your yummy pie!