Butter chicken pot pie

Name: Butter chicken pot pie
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: European
Ingredients: 1 tbs vegetable oil; 1 brown onion, chopped 2 tbs Patak's Butter Chicken Paste; 1 hot roast chicken, skin and bones removed, meat shredded and chopped; 3/4 cup tomato puree ½ cup light thickened cream; 3/4 cup (90g) frozen peas ¼ cup chopped coriander 2½ sheets frozen puff pastry, just thawed; 1 egg, lightly whisked Coriander sprigs, to serve

2 steps

Prep:5minCook:35min

Updated at: Thu, 17 Aug 2023 08:02:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1205.5 kcal (60%)

Total Fat75.4 g (108%)

Carbs69.2 g (27%)

Sugars11.9 g (13%)

Protein58.9 g (118%)

Sodium819.6 mg (41%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbsvegetable oil

1brown onion

chopped

2 TbsButter Chicken Paste

1chicken

hot, roast, skin and bones removed, meat shredded and chopped

¾ cuptomato puree

½ cuplight thickened cream

¾ cupfrozen peas

¼ cupcoriander

chopped

2.5 sheetsfrozen puff pastry

just thawed

1egg

Coriander sprigs

lightly whisked, to serve

Instructions

Step 1

1. Preheat oven to 220°C. Heat oil in a pan over medium-high heat. Cook onion, stirring, for 2 mins or until starting to soften. Add Patak's Butter Chicken Paste. Cook, stirring, for 2 mins or until aromatic. Stir in chicken, tomato puree, cream, peas and chopped coriander. Season. Transfer mixture to a 4cm-deep, 18.5cm (base measurement) pie dish.

Step 2

2. Use a 4cm pastry cutter to cut discs from the pastry. Arrange the pastry discs over the chicken mixture in the dish. Brush with egg and season well. Place on a baking tray. Bake for 30 mins or until pastry is puffed and golden and filling is bubbling. Sprinkle with coriander sprigs to serve.

Notes

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