Butter Chicken Pot Pie
A rich and savory twist on a classic, this Butter Chicken Pot Pie layers spiced creamy chicken, peas, and a buttery puff pastry crust into one irresistible fusion dish.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings
- Category: Main Course, Dinner
- Method: Baking, Stovetop
- Cuisine: Indian-Inspired, Fusion
Ingredients
Marinated Chicken:
1/2 cup plain whole milk strained (Greek-style) yogurt
4 teaspoons grated garlic (divided)
4 teaspoons grated fresh ginger (divided)
1 tablespoon garam masala (divided)
2 1/2 teaspoons kosher salt (divided)
2 teaspoons Kashmiri chili powder (divided)
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Filling:
3 tablespoons unsalted butter
1 cup chopped yellow onion
1/2 teaspoon ground cumin
3/4 cup tomato puree
1/2 cup heavy whipping cream
1 1/2 cups frozen peas
Crust:
1 sheet frozen puff pastry (thawed)
All-purpose flour (for dusting)
1 large egg (beaten)
Nigella seeds (optional, for garnish)
Instructions
Marinate Chicken:
In a large bowl, mix yogurt, 1 tsp garlic, 1 tsp ginger, 1 tsp garam masala, 1 1/2 tsp salt, and 1 tsp Kashmiri chili powder. Add chicken and coat evenly. Cover and refrigerate for 30 minutes to 24 hours.
Cook Filling:
Preheat oven to 400°F (200°C). Melt butter in a 10-inch cast iron skillet over medium heat. Sauté onion until soft and golden, 8–10 minutes. Add cumin, remaining garlic, ginger, garam masala, and chili powder; cook 1–2 minutes until fragrant. Add marinated chicken (discard excess marinade) and cook until opaque, about 6–8 minutes. Stir in tomato puree and remaining salt. Simmer for 15 minutes, then add cream and peas. Simmer briefly, then remove from heat.
Prepare Crust:
Roll out puff pastry on a floured surface into a 12-inch square. Place over skillet. Trim edges, fold under, and crimp with a fork. Cut 3 slits to vent. Brush with egg wash and sprinkle nigella seeds if using.
Bake:
Bake for 25–30 minutes or until the pastry is golden and the filling is bubbling. Let stand for 15 minutes before serving.
Notes
Kashmiri chili powder adds color and mild heat — sub with paprika if needed.
Nigella seeds give an aromatic touch but are optional.
For extra richness, add a spoon of butter just before serving.
Leftovers can be reheated in the oven to restore crust crispness.
Find it online: https://elladishes.com/butter-chicken-pot-pie/
