Butter Chicken Pot Pie! 🥧

Описание: Butter Chicken Pot Pie 🥧 🇮🇳
Ingredients:
2 1/2 cups shredded rotisserie chicken
2 medium tomatoes, diced 🍅
1/2 yellow onion, diced 🧅
1 large russet potato, diced 🥔
4 cloves garlic, minced 🧄
1 Thai chili, split 🌶️
1/3 cup green peas
1/2 cup heavy cream
3 TBSP unsalted butter 🧈
1 TBSP flour
2 TBSP Butter Chicken Masala (or spices: 1 Tbsp Kashmiri chili, 1 1/2 tsp garam masala, 1/2 tsp cumin, 1/2 tsp turmeric, 1 tsp fenugreek leaves)
2 tsp Kashmiri chili (extra for heat)
1 cup chicken stock (or water)
Salt to taste
Puff pastry & egg wash for topping

Directions:
1. Sauté the base: Heat 1 TBSP butter with a small amount of oil (canola or vegetable) in a medium skillet over medium heat. Add the onions and sauté until soft, around 3-4 minutes. Add garlic and Thai chili and cook for another 1-2 minutes until fragrant. Then toss in the diced tomatoes and potatoes. Continue cooking for 5 minutes until the tomatoes start breaking down and the potatoes soften slightly.
2. Spices & thickening: Stir in the homemade Butter Chicken Masala (or the pre-made blend), followed by the Kashmiri chili, cumin, turmeric, and fenugreek leaves. Let the spices toast for 1 minute to release their essential oils. Sprinkle the flour evenly and stir, letting it cook for 2 minutes while continuing to stir.
3. Create the sauce: Slowly add the chicken stock (or water) while stirring to avoid clumping. Allow the mixture to simmer and thicken for around 5-7 minutes. The chicken stock will add richness to the filling.
4. Add vegetables and simmer: Toss in the green peas, bring everything to a gentle boil, then reduce the heat and cover the pot. Let it simmer for 5-6 minutes until the potatoes are tender and the flavors meld.
5. Creamy richness: Stir in the heavy cream and butter for a luxurious, creamy texture. Adjust salt and spices as needed, tasting for balance. Mix in the shredded chicken and stir until well combined.
6. Assemble the pie: Transfer the chicken mixture into a greased pie dish. Roll out puff pastry on a floured surface and cover the pie, making sure it’s sealed around the edges. Use a sharp knife to make a few incisions in the top to allow steam to escape. Brush the top with an egg wash (1 beaten egg with a tablespoon of water).
7. Bake to golden perfection: Bake at 400°F for 25-30 minutes or until the crust is golden and puffed. Keep an eye on it towards the end to prevent over-browning.
8. Cool and serve: Let the pie rest for about 10 minutes before cutting into it. This allows the filling to set and prevents it from spilling out too much.