Butter chicken pot pie

This butter chicken pot pie with buttery puff pastry is going to be your new favorite cozy, comforting dinner recipe.

Course Dinner

Cuisine American, Indian

Keyword butter chicken pot pie, Butter chicken recipe, chicken pot pie

Prep Time 20

Cook Time 45

Marinating time 30

Total Time 1 35

Servings (up to 8 people, depending on side dishes served)

Calories 441kcal

700 g (1½lb) Chicken I used boneless chicken thighs but chicken breasts can also be used.
1 cup Greek yogurt
2 tbsp Garam Masala

Slice chicken into bite-sized pieces and add to a large bowl.
Add the yogurt, a few tablespoons of Garam Masala and a teaspoon of salt.
Mix well then cover and allow to marinate for at least 30 minutes but ideally overnight in the fridge.
In a large pan set over medium-high heat, melt the butter.
Add the chopped onions and cook for 2-3 minutes until soft and translucent then add the garlic and remaining spices.
Cook until fragrant then add the marinated chicken.
Allow the chicken to sear, stirring regularly, then pour in the tomatoes and chicken stock.
Preheat the oven to 180°C/350°F.
Reduce the heat and allow to simmer for 20 minutes until the chicken is cooked.
Pour in the cream and cook for another 5-10 minutes, season to taste and remove from the heat.
Transfer the butter chicken to a casserole dish then add thawed puff pastry.
Crimp the edges, cut a few slits into the pastry and brush with beaten egg.
Place in a preheated oven and allow to bake for 20-25 minutes until the pastry is golden brown and cooked.
Remove from the oven and allow to rest for 10 minute then serve.

@simplydeliciousfood Butter chicken pot pie. #comfortfood #potpie #chickenrecipe ? For Nancy - Hans Zimmer