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Butter Chicken Pot Pies

easy chicken pot pie
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A delicious fusion of Indian butter chicken and classic pot pie.

Tender chicken in a creamy, aromatic sauce infused with garam masala.

Encased in flaky puff pastry for the ultimate comfort food experience.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 cups cooked shredded chicken
  • 1 cup mixed peas and carrots (fresh or frozen)
  • 1/2 cup heavy cream
  • 2 sheets puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • Optional: 1/4 cup fresh cilantro, chopped for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease 4 individual pie dishes or one 9-inch pie dish.
  2. In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 3-4 minutes until translucent.
  3. Add the minced garlic and grated ginger, cooking for another 30-60 seconds until fragrant.
  4. Sprinkle the flour over the mixture and stir continuously for about 1 minute. Add the tomato paste and stir to incorporate.
  5. Add the garam masala, ground coriander, turmeric, and cumin. Stir for 30 seconds to toast the spices.
  6. Add the shredded chicken, peas, and carrots. Stir to coat everything in the spice mixture and cook for 2 minutes.
  7. Pour in the heavy cream, stirring gently. Simmer for 5-7 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
  8. Transfer the filling to your prepared pie dish(es), leaving about 1/2 inch of space at the top.
  9. Roll out the puff pastry if needed and cut to fit your dish(es). Place the pastry over the filling, pressing gently around the edges to seal. Trim any excess pastry.
  10. Make 2-3 small slits in the center of the pastry to allow steam to escape. Brush the top with beaten egg for a golden finish.
  11. Place on a baking sheet and bake for 25-30 minutes until the pastry is deeply golden and the filling is bubbling.
  12. Remove from the oven and allow to rest for 5-10 minutes before serving. Garnish with fresh cilantro if desired.

Notes

For a spicier version, add a pinch of cayenne pepper to the filling.

Rotisserie chicken works perfectly for this recipe and saves time.

The filling can be made a day ahead and refrigerated before assembling the pies.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: butter chicken pot pies, butter chicken pot pie recipe, easy chicken pot pie, comfort food pot pie, homemade butter chicken

Find it online: https://www.joyliciousrecipes.com/butter-chicken-pot-pies-easy-comfort/