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Butter Chicken Pot Pie Recipe

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★★★★★

4.6 from 121 reviews

This Butter Chicken Pot Pie combines the rich flavors of traditional Indian butter chicken with a flaky, golden puff pastry crust. Tender chicken thighs marinated in yogurt and a blend of spices are cooked with sweet potatoes, jalapenos, and peas in a creamy tomato sauce, all baked under a crisp puff pastry lid for a comforting and flavorful meal perfect for family dinners.

Ingredients

Scale

Chicken Marinade

  • 1 pound chicken thighs, cut into bite-sized chunks
  • ⅓ 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
  • ½ teaspoon cayenne
  • ½ teaspoon turmeric

Butter Chicken Filling

  • 1 tablespoon oil
  • 2 tablespoons butter
  • ½ medium onion, diced
  • 1 cup sweet potato, diced into ½-inch pieces
  • 1 jalapeno, deseeded and finely chopped
  • ¼ cup all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • 1 cup water
  • ½ cup heavy cream
  • 1 cup tomato puree
  • Salt and pepper, to taste
  • ½ cup frozen peas

Topping

  • 1 puff pastry sheet
  • Egg wash (1 large egg beaten with 1 tablespoon water)
  • 1 tablespoon chopped cilantro

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for baking your pot pie.
  2. Marinate Chicken: In a medium bowl, combine the chicken thighs with Greek yogurt, lemon juice, garlic, ginger, garam masala, cumin, salt, cayenne, and turmeric. Mix well to evenly coat the chicken pieces. Let this marinate for at least 30 minutes or up to overnight for maximum flavor infusion.
  3. Brown Chicken: Heat 1 tablespoon of oil in a cast-iron or large sauté pan over medium-high heat. Add the marinated chicken in an even layer and cook until browned on all sides. Remove the chicken from the pan and set aside.
  4. Sauté Vegetables: In the same pan, melt 2 tablespoons of butter. Add the diced onion and sweet potato, sautéing until the onion softens, about 5 minutes. Then add the garlic and jalapeno, cooking for an additional minute to release their flavors.
  5. Create Sauce: Stir in the flour, chili powder, cumin, and coriander to coat the vegetables evenly. Gradually add water, heavy cream, and tomato puree, stirring continuously to combine. Bring the mixture to a simmer, then reduce heat to low and cook for 5 minutes, stirring frequently. Season with salt and pepper to taste. Remove from heat and mix in the cooked chicken and frozen peas.
  6. Assemble Pot Pie: Lay the puff pastry sheet over the butter chicken mixture in the pan. Use a sharp knife to cut slits into the pastry to allow steam to escape. Brush the pastry with the prepared egg wash for a golden finish.
  7. Bake: Place the assembled pot pie in the preheated oven and bake for 20 minutes or until the puff pastry is puffed and golden brown.
  8. Garnish & Rest: Remove the pot pie from the oven, sprinkle chopped cilantro on top, and let it rest for 5 minutes before serving to allow the filling to settle.

Notes

  • If you don’t have a cast-iron or oven-safe pan, cook the butter chicken mixture on the stovetop and transfer it to a greased 11×7-inch baking dish before topping with puff pastry and baking.
  • Marinating the chicken overnight will deepen the flavors and tenderize the meat further.
  • Adjust the cayenne and jalapeno amounts to control the dish’s spiciness according to your preference.
  • For a crispier crust, ensure the puff pastry is chilled before placing it on the filling.

Keywords: Butter Chicken, Pot Pie, Indian Fusion, Comfort Food, Puff Pastry, Chicken Thighs, Spicy, Creamy, One-Pot Meal

Find it online: https://busyrecipe.com/butter-chicken-pot-pie-recipe/