Butter Chicken Pot Pie Recipe

Set your oven to 400 degrees Fahrenheit to ensure proper baking temperature for the pot pie.

In a medium bowl, mix chicken thighs with Greek yogurt, lemon juice, garlic, ginger, garam masala, cumin, salt, cayenne, and turmeric. Coat the chicken evenly and marinate for at least 30 minutes or up to overnight to infuse flavor.

Heat 1 tablespoon oil in a cast-iron or large sauté pan over medium-high heat. Add the marinated chicken in one layer and cook until browned on all sides. Remove the chicken and set aside.

Using the same pan, melt 2 tablespoons butter. Add diced onion and sweet potato, sautéing until softened, about 5 minutes. Add garlic and jalapeno, cooking another minute to release their flavors.

Stir in flour, chili powder, and coriander to coat the vegetables. Gradually pour in water, heavy cream, and tomato puree, stirring continuously. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring often. Season with salt and pepper. Remove from heat and fold in cooked chicken and frozen peas.

Place the puff pastry sheet over the butter chicken mixture in the pan. Cut slits into the pastry to allow steam to escape and brush the pastry with egg wash for a golden crust.

Put the pot pie into the preheated oven and bake for 20 minutes until puffed and golden brown.

Remove from oven, sprinkle chopped cilantro on top, and let the pot pie rest for 5 minutes before serving to allow the filling to set.