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Butter Chicken Pot Pie

A Butter Chicken Pot Pie combines tender marinated chicken in a rich, spiced tomato and cream sauce under a flaky puff pastry or pie crust
**Serves:** 4
**Prep time:** 20 minutes
**Cook time:** 35 minutes
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 4 People
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1.5 cups butter chicken gravy
  • 1 small onion diced
  • 1 carrot diced
  • 0.5 cup peas
  • 1 tbsp butter
  • Salt and pepper to taste
  • 1 Sheet puff pastry
  • 1 egg beaten for egg wash

Equipment

  • 4 small oven-safe bowls or ramekins.
  • 1 Microwave Oven
  • 1 Mixing bowl

Method
 

  1. Preheat oven to 400°F / 200°C.
  2. Lightly grease 4 small oven-safe bowls or ramekins.
  3. Cook onion, carrot, and peas in butter until just soft.
  4. Cooking instructions
  5. Add shredded chicken and butter chicken gravy to the vegetables.
  6. Season with salt and pepper.
  7. Divide the mixture into the bowls.
  8. Cover each bowl with puff pastry.
  9. Seal the edges and cut a small slit in the center.
  10. Brush with egg wash.
  11. Bake for 20 to 25 minutes until the pastry is golden and puffed.

Notes

Serving notes
Rest for 5 minutes before serving.
Serve hot as a main dish.