Description
This Butter Chicken Pot Pie combines the rich, creamy flavors of traditional butter chicken with the comforting, flaky crust of a classic pot pie. Marinated chicken thighs and breasts are cooked with aromatic spices, vegetables, and creamy tomato sauce, then baked under a golden pastry crust for a delicious and hearty meal perfect for any occasion.
Ingredients
Scale
For the Butter Chicken Marinade:
- 1 lb. Boneless Skinless Chicken Thighs (cut into ¾–1 inch chunks)
- 1 lb. Boneless Skinless Chicken Breast (cut into ¾–1 inch chunks)
- ½ 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
- ½ tsp Turmeric
- 1¼ tsp Kosher Salt
For the 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
- ½ Large Onion (¼ inch diced)
- 1 Large Carrot (peeled and ¼ inch diced)
- 1 Serrano Pepper (finely chopped)
- ¾ cup Tomato Paste
- 1¼ cups Heavy Cream
- 1 Tbsp Lemon Juice
- 1 cup Frozen Peas
- 2 Tbsp Chopped Cilantro
- 1½ tsp Kosher Salt (divided, 1 tsp in marinade plus 1½ tsp here)
- 2 Pre-made Pie Dough
- 1 Egg
- 1 Tbsp Water or Milk
- Additional Chopped Cilantro (for garnish)
Instructions
- Prepare the Marinade: The day before, combine all marinade ingredients in a large bowl and mix well. Cover with plastic wrap and refrigerate overnight. If short on time, marinate for 2-4 hours the same day.
- Preheat Oven: Set your oven to 425 degrees Fahrenheit to preheat before baking the pot pie.
- Sear the Chicken: Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add the marinated chicken and cook for 4-6 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.
- Sauté Vegetables and Spices: In the same pan, add remaining tablespoon of vegetable oil and butter over medium heat. Once the butter melts, add kashmiri chili powder, ground cumin, and garam masala. Toast spices for 30 seconds, then add diced onion, carrot, serrano pepper, garlic, and ginger. Cook for about 5 minutes till vegetables soften.
- Add Tomato Paste and Cream: Stir in tomato paste and cook for 5 minutes until it lightens in color. Pour in heavy cream and lemon juice, mixing well. Return the chicken and any juices to the pan along with frozen peas. Turn heat to medium-high and simmer until sauce thickens and fat begins to separate. Stir in chopped cilantro and season with kosher salt to taste.
- Assemble the Pot Pie: Roll out one pie dough crust and place it into a deep 9-inch pie pan. Add the butter chicken mixture, spreading evenly. Cover with the second pie crust, tuck edges under and crimp all around to seal.
- Prepare Top Crust: Cut a few slits in the top crust for steam release. In a small bowl, whisk the egg with water or milk. Brush the egg wash evenly over the crust.
- Bake: Place the pie on a baking sheet and bake for 40 minutes until golden brown. If edges brown too quickly, cover them with foil strips. Let the pie rest for 10 minutes before serving.
- Garnish and Serve: Sprinkle additional chopped cilantro on top for a fresh finish and enjoy your Butter Chicken Pot Pie.
Notes
- Marinate the chicken overnight for maximum flavor; if short on time, 2-4 hours will still yield good results.
- If you cannot find Kashmiri chili powder, substitute with mild paprika for color and milder heat.
- Pre-made pie dough can be found in the refrigerated section of most grocery stores or prepared from scratch if preferred.
- To prevent over-browning, check the pie halfway through baking and cover the edges with foil as needed.
- For a spicier pot pie, add more serrano pepper or chili powder according to taste.
- This dish is best enjoyed warm but can be reheated in the oven to maintain crust crispiness.
