Butter Chicken Pot Pie
Ingredients
Butter chicken marinade
- 1 lb. Boneless Skinless Chicken Thighs (cut into 3/4 -1 inch chunks)
- 1 lb. Boneless Skinless Chicken Breast (cut into 3/4 -1 inch chunks)
- 1/2 cup Greek Yogurt
- 2 Tbsp Lemon Juice
- 1 Tbsp Grated Garlic
- 1 Tbsp Grated Ginger
- 1 Tbsp Garam Masala
- 1 tsp Kashmiri Chili Powder
- 1 tsp Kasoori Methi or Fenugreek Leaves
- 1/2 tsp Turmeric
- 1 1/4 tsp Kosher Salt
Butter chicken pot pie
- 2 Tbsp Vegetable Oil
- 4 Tbsp Unsalted Butter
- 1 Tbsp Kashmiri Chili Powder
- 2 tsp Ground Cumin
- 1 tsp Garam Masala
- 1/2 Large Onion ( 1/4 inch diced)
- 1 Large Carrot (peeled and 1/4 inch diced)
- 1 Serrano Pepper (finely chopped)
- 1 Tbsp Grated Garlic
- 1 Tbsp Grated Ginger
- 3/4 cup Tomato Paste
- 1 1/2 cups Heavy Cream
- 1 Tbsp Lemon Juice
- 1 cup Frozen Peas
- 2 Tbsp Chopped Cilantro
- 1 1/2 tsp Kosher Salt
- 2 Pre-made Pie Dough
- 1 Egg
- 1 Tbsp Water or Milk
- Additional Chopped Cilantro (for garnish)
Preparation
Combine marinade ingredients with chicken and refrigerate for at least 30 minutes or up to overnight.
Preheat oven to 400°F and prepare a pie dish with one layer of pie dough.
In a large skillet, heat vegetable oil and butter over medium heat.
Add onion, carrot, and serrano pepper, sauté until softened.
Stir in grated garlic, grated ginger, Kashmiri chili powder, ground cumin, and garam masala, cook for 1-2 minutes.
Add tomato paste and cook until darkened, about 2 minutes.
Pour in heavy cream and lemon juice, bring to a simmer.
Add marinated chicken and cook until chicken is fully cooked through.
Stir in frozen peas and chopped cilantro, season with kosher salt, and remove from heat.
Transfer mixture to the prepared pie dish, top with the second pie dough layer, and seal edges.
Whisk egg with water or milk and brush over the pie dough.
Bake in preheated oven until crust is golden brown, about 30-40 minutes.
Allow to cool slightly before garnishing with additional chopped cilantro and serving.
