Butter Chicken Pot Pie
POT PIE MIXTURE INGREDIENTS
- 1kg skinless, boneless chicken thighs, cut into bite-sized chunks
- 1 Tbsp. butter
- 1 jar KFI Butter Chicken Sauce
- 1/4 cup chicken stock
- 1 large potato, small dice
- 1/2 cup mixed vegetables
- salt and pepper
NAAN CRUST INGREDIENTS
- 1/2 cup warm water
- 2 tsp instant yeast
- 1 tsp sugar
- 3 Tbsp. olive oil
- 1/4 cup plain yogurt
- 1 egg
- 1/2 tsp salt
- 2 1/2-3 cups all purpose flour
- 2 Tbsp. melted butter
- 2 tsp garlic, minced (optional)
DIRECTIONS
- Start by preparing the Naan crust. Combine warm water, yeast, and sugar in a large bowl. Let sit for five minutes until mixture bubbles.
- Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
- Knead 3-5 times on a floured countertop until smooth.
- Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
- While you wait for the dough to double, place butter and chicken in a hot pan and sauté until cooked half way through.
- Add cubed potatoes and continue to sauté for 2 minutes.
- Continue by adding mixed vegetables, KFI Butter Chicken Sauce and chicken stock. Sauté for an additional 5 minutes.
- Place pot pie mixture in ramekins.
- Once the dough has doubled, roll out the Naan dough to a 1/4 inch in thickness on a lightly floured surface and cut out shapes with an empty ramekin.
- Place Naan cutouts on top of each ramekin and brush with melted butter.
- Bake in the oven at 350°F for 20 minutes until Naan crust is lightly golden brown.
- 1Sprinkle with chopped cilantro and serve warm.
