Butter Chicken Pot Pie
An easy and delicious way to make pot pie with a creamy butter chicken filling.
INGREDIENTS
1/4 cup (2 oz.) unsalted butter
2 (8-to 9-oz. each) boneless skinless chicken breasts, cut into 1-in. cubes (about 2 cups)
1 tsp. kosher salt
1 small (6 oz.) yellow onion, chopped (about 1 cup)
1 Tbsp. finely chopped garlic (from 4 small cloves)
1 tsp. grated fresh ginger (from 1 [1-in.] piece)
1/4 cup (1 1/8 oz.) all-purpose flour
2 Tbsp. tomato paste (from 1 [6-oz.] can)
1 tsp. garam masala
1 tsp. smoked paprika
1 cup heavy whipping cream
1/2 cup chicken broth
1 (14-oz.) can diced tomatoes, drained
1 (9.8-oz.) pkg. Jus-Rol™ Crescents
1 large egg
Chopped fresh cilantro, for garnish
STEPS
- Preheat oven to 375°F. Melt butter in a 10-inch cast iron skillet over medium-high. Add chicken and salt; cook, stirring occasionally, until chicken is lightly browned, 6 to 8 minutes. Remove chicken from skillet to a plate using a slotted spoon; set aside.
- Add onion to drippings in skillet; cook over medium-high, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Stir in flour, tomato paste, garam masala, and smoked paprika; cook, stirring constantly, for 1 minute. Gradually whisk in cream and broth until smooth; cook, whisking occasionally, until thickened, 2 to 3 minutes. Remove from heat and stir in chicken and diced tomatoes.
- Unroll crescent dough; tear at perforations. Place triangles over filling, overlapping as needed. Beat egg with 1 tablespoon water; brush lightly over dough.
- Bake in preheated oven until crescents are golden brown and filling is bubbly, about 30 minutes. Let cool for 10 minutes before serving. Garnish with cilantro.
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