Description
This Butter Chicken Pot Pie Recipe combines the rich flavors of butter chicken with a comforting pot pie twist. Tender marinated chicken, sweet potatoes, and peas are enveloped in a creamy tomato sauce, topped with flaky puff pastry for a delicious and satisfying meal.
Ingredients
Units
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Main Ingredients:
- 1 pound chicken thighs, cut into bite-sized chunks
- 1/3 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 teaspoon minced ginger
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon turmeric
- 1 tablespoon oil
- 2 tablespoons butter
- 1/2 medium onion, diced
- 1 cup sweet potato, diced into 1/2-inch pieces
- 1 jalapeno, deseeded and finely chopped
- 1/4 cup all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1 cup water
- 1/2 cup heavy cream
- 1 cup tomato puree
- Salt and pepper, to taste
- 1/2 cup frozen peas
- 1 puff pastry sheet
- Egg wash (1 large egg beaten with 1 tablespoon water)
- 1 tablespoon chopped cilantro
Instructions
- Marinate the Chicken: Combine chicken with yogurt, lemon juice, garlic, ginger, spices, and let it marinate.
- Cook the Chicken: Brown marinated chicken in a pan, then set aside.
- Prepare the Filling: Sauté onion, sweet potato, jalapeno, add flour, spices, liquids, and simmer.
- Assemble and Bake: Add chicken and peas to the filling, top with puff pastry, brush with egg wash, and bake.
- Finish and Serve: Sprinkle with cilantro and let it rest before serving.
Notes
- If you don’t have an oven-safe pan, transfer the filling to a baking dish before baking.
- Marinating the chicken overnight enhances the flavors.
- Adjust spice levels to suit your preference.
- Chill puff pastry for a crisper crust.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 80 mg