Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Butter Chicken Pot Pie

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butter chicken pot pie ingredients

This past Sunday, I spent all afternoon on two different pot pie recipes, a chicken one and a vegetarian version.  Due to popular demand, I’m posting the butter chicken one but I’ll probably post the veggie one sometime in the near future (FYI – it’s filled with vegetables cooked in pav bhaji masala!)

I didn’t want to just make a butter chicken curry and top it with puff pastry – although you could certainly do that and it would be delicious – I wanted this to be first and foremost a pot pie – so I made sure to really cook down the chicken until nearly shreddable and stew-like, added some peas and carrots and flour to thicken.

I really like this recipe because it’s probably the only time I’ll ever actually make butter chicken. Growing up in a South Indian household, this is just not something my mom ever made and I’ve only eaten it a few times here and there at weddings and restaurants To be honest, I like butter chicken but I don’t love it.

BUT

I love a butter chicken pot pie. I think the creamy richness works wonders in a dish like this that is already meant to be indulgent and cozy and that’s why it’s a perfect match.

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Butter Chicken Pot Pie

An Indian version of chicken pot pie, made with a butter chicken curry filling

Servings 2 personal pies

Ingredients

  • 2 lb boneless chicken thighs and or/breasts
  • 2.5 Tbsp butter
  • 1 Tbsp oil or more to taste
  • 1/2 cup onion (diced)
  • 1 Tbsp ginger-garlic paste
  • 3 Tbsp yogurt
  • 1.5-2 tsp salt to taste
  • 3/4 tsp turmeric
  • 1 Tbsp chilli powder or to taste
  • 1.5 tsp garam masala
  • 1/2 tsp nutmeg
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 tsp kasuri methi
  • 1 cup water
  • 1 large tomato (pureed)
  • 1/3 cup carrots (diced)
  • 1/4 cup peas
  • 1/2 cup half-and-half
  • 1.5 Tbsp flour dissolved in water
  • 1 Tbsp lemon juice or to taste
  • 1/2 packet of puff pastry

Instructions

  1. Start off by marinating chicken. Combine salt, ginger-garlic paste, turmeric, and chilli powder with the chicken. May set aside in fridge overnight (Don't have time? No worries, not a necessary step, you can get straight to the cooking!)

  2. Start by adding your oil and butter to a wide skillet.

  3. Now add in your chicken and let it cook for a few minutes, turning brown light brown on all sides.

  4. Now add in your diced onion. Cook for a few minutes.

  5. Now add in all the remaining spices – cumin, coriander, nutmeg, garam masala, kasuri methi. Cook for a minute or so and add in your yogurt.

  6. Now add in your tomato puree (I just whiz the tomato up in a blender with a little bit of water)

  7. Add in a cup or more of water. And turn the stovetop to medium-low heat. Allow chicken to simmer for a while. The chicken should eventually become nice and tender, almost shreddable in texture.

  8. Once most of the water has evaporated, add in your peas and carrots, half-and-half, and kasuri methi. Squeeze lemon juice and garnish with cilantro. Taste and adjust for seasonings. The butter chicken filling should not be soupy nor should it be dry. It should be the consistency of a stew. You can thicken it by adding in the flour dissolved in water.

  9. Pre-heat your oven to 375 F. In two individual pot pie dishes or in one large casserole dish or pie dish, add your pot pie filling. Roll out thawed puff pastry dough and form a pie crust. (Do not roll it out too thin, you want this crust to be real thick.)

  10. Remove from oven once golden brown. Serve hot and enjoy.