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Butter chicken pot pie

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

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 35 mins
Servings: 6 (up to 8 people, depending on side dishes served)
Calories: 441 kcal
Course: Dinner
Cuisine: Indian , American

Ingredients

For the marinated chicken
  • 700 g (1½lb) chicken I used boneless chicken thighs but chicken breasts can also be used.
  • 1 cup Greek yogurt
  • 2 tbsp garam masala
For the butter chicken
  • 2 tbsp butter
  • 1 onion finely chopped
  • 3 garlic cloves crushed
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cardamom
  • 2 tsp paprika
  • 1 tsp Coriander
  • 1 tsp ground ginger
  • 400 g (14oz) chopped tomatoes
  • 1 cup tomato puree Tomato passata can be used.
  • ½ cup chicken stock
  • 1 cup cream
  • salt and black pepper.
  • 1 tsp sugar or to taste
For the pie
  • 400 g (14oz) puff pastry
  • 1 egg beaten

Instructions

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

Nutrition Information

Calories 441kcal (22%) Carbohydrates 22g (7%) Protein 27g (54%) Fat 28g (43%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 0.01g Cholesterol 112mg (37%) Sodium 327mg (14%) Potassium 670mg (19%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 901IU (18%) Vitamin C 13mg (14%) Calcium 93mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6(up to 8 people, depending on side dishes served)

Amount Per Serving

Calories 441

% Daily Value*

Calories 441kcal 22%
Carbohydrates 22g 7%
Protein 27g 54%
Fat 28g 43%
Saturated Fat 12g 60%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Trans Fat 0.01g 1%
Cholesterol 112mg 37%
Sodium 327mg 14%
Potassium 670mg 14%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 901IU 18%
Vitamin C 13mg 14%
Calcium 93mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.