Garam Masala Chicken Pot Pie

Name: Garam Masala Chicken Pot Pie
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 carrot, peeled and sliced; 710 milliliters chicken stock; 3 Tbsps all-purpose flour, plus more for dusting puff pastry; 2 Tbsps garam masala, plus more for sprinkling; 2 cloves garlic, chopped; 2 Tbsps olive oil; 2 Tbsps olive oil, plus more for brushing; 118 milliliters frozen peas, defrosted; 2 sheets (1 pound package) frozen puff pastry, defrosted slightly; 1 russet potato, peeled and cubed; 2 teaspoons Salt and freshly ground black pepper, plus salt; 2 Tbsps salted butter; 2 shallots, chopped; 4 boneless and skinless chicken thighs

Garam Masala Chicken Pot Pie might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 39g of protein, 74g of fat, and a total of 1151 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. If you have chicken thighs, garam masala, flour, and a few other ingredients on hand, you can make it. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Whole Chicken

Equipment you will use

Pot

Remove the chicken from the pan to a cutting board and reserve.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

Frying Pan

To the same pot add the garlic, shallots, and carrots and saute until golden.

Ingredients you will need

Shallot

Carrot

Garlic

Equipment you will use

Pot

Remove the vegetables to a bowl and reserve. Turn the heat down to medium.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

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.

Ingredients you will need

Chicken Stock

Garam Masala

Potato

Whole Chicken

Butter

All Purpose Flour

Sauce

Peas

Salt

Equipment you will use

Bowl

Ladle

Whisk

Oven

Pot

On a flat work suface, dust the puff pastry with flour and roll it out just a little thinner than it comes.

Ingredients you will need

Puff Pastry Sheets

All Purpose Flour

Roll

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.

Ingredients you will need

Puff Pastry Sheets

Equipment you will use

Bowl

Brush with a touch of olive oil and sprinkle with some more garam masala.

Ingredients you will need

Garam Masala

Olive Oil

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.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

carrot, peeled and sliced 710milliliters

chicken stock 3Tbsps

all-purpose flour, plus more for dusting puff pastry 2Tbsps

garam masala, plus more for sprinkling 2cloves

garlic, chopped 2Tbsps

olive oil 2Tbsps

olive oil, plus more for brushing 118milliliters

frozen peas, defrosted 2sheets

(1 pound package) frozen puff pastry, defrosted slightly 1

russet potato, peeled and cubed 2teaspoons

Salt and freshly ground black pepper, plus salt 2Tbsps

salted butter 2

shallots, chopped 4

boneless and skinless chicken thighs

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Leth Steinagrund Gruner Veltliner with a 4.1 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.