Recipe courtesy of Jeffrey Saad
Print
Garam Masala Chicken Pot Pie
Total:
55 min
Prep:
25 min
Cook:
30 min
Yield:
4 servings
Total:
55 min
Prep:
25 min
Cook:
30 min
Yield:
4 servings

Ingredients

  • 2 tablespoons olive oil, plus more for brushing
  • 4 boneless and skinless chicken thighs
  • Salt and freshly ground black pepper, plus 2 teaspoons salt
  • 2 cloves garlic, chopped
  • 2 shallots, chopped
  • 1 carrot, peeled and sliced
  • 2 tablespoons salted butter
  • 3 tablespoons all-purpose flour, plus more for dusting puff pastry
  • 3 cups chicken stock
  • 1 russet potato, peeled and cubed
  • 1/2 cup frozen peas, defrosted
  • 1 1/2 tablespoons garam masala, plus more for sprinkling
  • 2 sheets (1 pound package) frozen puff pastry, defrosted slightly
  • 2 tablespoons olive oil

Directions

Preheat the oven to 400 degrees F.

In a medium-size pot over medium-high heat, add the olive oil. Season the chicken with salt and pepper, and brown on both sides until golden, about 5 minutes on each side. Remove the chicken from the pan to a cutting board and reserve.

To the same pot add the garlic, shallots, and carrots and saute until golden. Remove the vegetables to a bowl and reserve. Turn the heat down to medium.

Melt the butter in the pot, whisk in the flour and cook for 1 minute. Stir in the chicken stock, and potatoes and cook until potatoes are mostly cooked but still firm, about 8 to 10 minutes. The chicken stock will have thickened to a sauce consistency. Turn off the heat.Chop the chicken into chunks and add the chicken and veggies back to the pot. Stir in the peas, and then the 1 1/2 tablespoons garam masala and 2 teaspoons salt. Ladle the mixture into 4 (10-ounce) oven safe bowls.

On a flat work suface, dust the puff pastry with flour and roll it out just a little thinner than it comes. Cut the puff pastry in squares large enough to hang over the sides of each bowl. Cover the bowls with the puff pastry pressing down around the sides. Brush with a touch of olive oil and sprinkle with some more garam masala. Cut a slit in the top of the pastry to allow steam to escape. Transfer to the oven and bake until the tops are golden brown, about 15 minutes.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken Pot Pie

Recipe courtesy of Tyler Florence

Curried Chicken Pot Pie

Recipe courtesy of Nadia G

Chunky Chicken Pot Pie

Recipe courtesy of Patrick Decker

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Garam Masala

Recipe courtesy of Bal Arneson

Garam Masala

Lady and Sons Chicken Pot Pie

Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers

Recipe courtesy of Rachael Ray

On TV

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c
On Tonight
On Tonight

MasterChef Canada

8pm | 7c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c