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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

  1. 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.
  2. 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.
  3. Unroll crescent dough; tear at perforations. Place triangles over filling, overlapping as needed. Beat egg with 1 tablespoon water; brush lightly over dough.
  4. 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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