Recipe courtesy of Jeffrey Saad
Garam Masala Chicken Pot Pie
Total:
55 min
Active:
25 min
Yield:
4 servings
Level:
None
Total:
55 min
Active:
25 min
Yield:
4 servings
Level:
None

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.

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

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here