Bye Bye Miss American Pie
One of the most popular, classic, American comfort foods has to be chicken pot pie. Something about the warm and creamy chicken filling paired with the buttery pie crust hits the spot every time! It’s one of the only ways that I can eat peas without cringing. Every culture has its staple comfort foods, and luckily for us, we live in a melting pot where we’re able to taste all these different foods. Since meeting my boyfriend, I’ve started becoming more familiar with cooking Pakistani food. Every time I make or order butter chicken, I can’t help but think about how it would taste as a pot pie. It’s already so delicious, tender, and creamy on its own, so how can it not taste incredible in a pie crust?! I finally bit the bullet and created this delicious Butter Chicken Pot Pie. If you’re a fan of pot pie and spicy food, your mind is going to be blown. This Butter Chicken Pot Pie is has all the elements of a chicken pot pie but with a giant explosion of flavor.
A Slice of Spice
Of course, we have to start with making our butter chicken. One of the reasons why I love butter chicken so much is because of how flavorful it is. In order to get all of that flavor into the chicken, we have to marinate it overnight. I like to use a mixture of white and dark meat so that there’s a good balance of fat and texture. Add the chicken breasts, chicken thighs, Greek yogurt, garlic, ginger, garam masala, Kashmiri chili power, kasoori methi, turmeric, and salt into a bowl. Mix it until everything is well combined and place it in the fridge to marinate overnight. I was able to find kashmiri chili powder and kasoori methi at my local halal grocery store, but they’re also easily available on Amazon! Be sure that you purchase kasoori methi leaves or fenugreek leaves — not ground leaves.
The following day, we can start cooking! First, we’re going to cook the marinated chicken in a pan over medium high heat. You want to get a golden brown sear on the chicken to lock in all the flavor. Once the chicken is cooked, remove it from the pan and set it aside. In the same pan, add in oil, butter, and the spices. Toast the spices for a few seconds so that they can activate then mix in the onion, carrot, serrano, garlic, and ginger. I wanted to incorporate some of the same vegetables in chicken pot pie to give a moment of appreciation to the classic. Sauté the vegetables until they’re tender then mix in the tomato paste. You want to cook the tomato paste for a few minutes until it deepens in color.
Now here’s where it all comes together. Mix in heavy cream, lemon juice, the cooked chicken, peas, and cilantro. Bring it to a simmer and taste for seasoning. It should now look like a delicious pan of butter chicken. It’s going to be tempting to eat it right then and there but I swear the crust is worth the wait!
Fusion of Flavors
Premade pie dough is such a lifesaver because it tastes just as good without all the hard work! Roll out both of the crusts and line one of them in the bottom of a 9-inch pie dish. Spread the butter chicken into the crust in an even layer. Place the second pie crust on top and slightly tuck edges underneath so that it meets the top of bottom crust. Use your index finger and thumb on both hands to crimp the edges of the dough together. Cut a few slits in the center of the top pie crust so that it can vent while baking. Beat an egg and a splash of milk together to create an egg wash. Brush the egg wash all over the top crust. This will help the crust develop a golden brown color and sheen.
And now we’re ready to bake! I always like to place my pies on top of a lined baking sheet in case it bubbles over. Place it in the oven to bake for about 30-40 minutes at 425℉ until the crust is golden brown. Let the pie stand for 10 minutes then get ready for your mind to be blown. This Butter Chicken Pot Pie has the perfect consistency. It’s not soupy and has the right amount of sauce to coat the chicken and add creaminess. The chicken is so tender and flavorful with a kick of heat from those spices. Paired with the buttery pie crust, this is the perfect slice of pie! This Butter Chicken Pot Pie is a great fusion of flavors and cuisines if you’re looking to explore a little outside the box. Let me know if you try this recipe out and if you want more fusion recipes!
Butter Chicken Pot Pie
Ingredients
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)
- 1 Tbsp Grated Garlic
- 1 Tbsp Grated Ginger
- ¾ cup Tomato Paste
- 1½ cups Heavy Cream
- 1 Tbsp Lemon Juice
- 1 cup Frozen Peas
- 2 Tbsp Chopped Cilantro
- 1 ½ tsp Kosher Salt
- 2 Pre-made Pie Dough
- 1 Egg
- 1 Tbsp Water or Milk
- Additional Chopped Cilantro (for garnish)
Instructions
For the Butter Chicken Marinade
- The day before, add all of the ingredients into a large bowl and mix until well combined. Cover the bowl with plastic wrap then place it in the fridge to marinate overnight.
For the Butter Chicken Pot Pie
- Preheat the oven to 425℉.
- Heat a large pan over medium high heat. Add in 1 tablespoon of the vegetable oil. Place the marinated chicken into the pan and let it cook for about 4-6 minutes on each side until seared to a golden brown color. Once the chicken is seared and cooked, remove it from the pan and set aside.
- In the same pan, add in the remaining tablespoon of vegetable oil and the unsalted butter. Reduce the heat to medium. Once the butter has melted, add in the kashmiri chili powder, ground cumin, and garam masala. Let the spices toast for about 30 seconds then add in the onion, carrot, serrano pepper, garlic, and ginger. Sauté for about 5 minutes until the carrots are tender.
- Mix in the tomato paste and cook for about another 5 minutes until it starts to turn light brown. Pour in the heavy cream and lemon juice and mix until combined. Add the chicken back into the pan along with any juices and the peas. Increase the heat to medium high until the sauce starts to simmer and the fat begins to separate from the sauce. Mix in the cilantro and season with 1½ teaspoons of kosher salt or to taste.
- Roll out both rolls of the pie dough. Place one of the crusts into the bottom of a deep 9-inch pie pan. Add the butter chicken mixture into the pie pan and smooth into an even layer. Place the remaining pie crust on top. Slightly tuck the edges of the top crust under the bottom crust. Using both hands, hold your index finger and thumb as if you were about to pinch something then crimp together the edge of the crust, going all the way around.
- Use a knife to create a few slits in the center of the top pie crust. In a small bowl whisk together the egg and water or milk until well combined. Brush a layer of the egg was onto the top crust until completely coated. Place the pie pan on top of a baking sheet in case it bubbles over.
- Bake it in the oven for 30-40 minutes until golden brown. If the edges of the crust start to get too dark, cover them with strips of foil. Allow the pot pie to sit for 10 minutes before serving. Garnish with additional chopped cilantro if desired and enjoy!
