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.