Garam Masala Chicken Pot Pie

Total Time:
55 min
25 min
30 min

4 servings

  • 2 tablespoons olive oil, plus more for brushing
  • 4 boneless and skinless chicken thighs
  • Salt and freshly ground black pepper, plus 2 teaspoons salt
  • 2 cloves garlic, chopped
  • 2 shallots, chopped
  • 1 carrot, peeled and sliced
  • 2 tablespoons salted butter
  • 3 tablespoons all-purpose flour, plus more for dusting puff pastry
  • 3 cups chicken stock
  • 1 russet potato, peeled and cubed
  • 1/2 cup frozen peas, defrosted
  • 1 1/2 tablespoons garam masala, plus more for sprinkling
  • 2 sheets (1 pound package) frozen puff pastry, defrosted slightly
  • 2 tablespoons olive oil
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F.

  • In a medium-size pot over medium-high heat, add the olive oil. Season the chicken with salt and pepper, and brown on both sides until golden, about 5 minutes on each side. Remove the chicken from the pan to a cutting board and reserve.

  • To the same pot add the garlic, shallots, and carrots and saute until golden. Remove the vegetables to a bowl and reserve. Turn the heat down to medium.

  • Melt the butter in the pot, whisk in the flour and cook for 1 minute. Stir in the chicken stock, and potatoes and cook until potatoes are mostly cooked but still firm, about 8 to 10 minutes. The chicken stock will have thickened to a sauce consistency. Turn off the heat.Chop the chicken into chunks and add the chicken and veggies back to the pot. Stir in the peas, and then the 1 1/2 tablespoons garam masala and 2 teaspoons salt. Ladle the mixture into 4 (10-ounce) oven safe bowls.

  • On a flat work suface, dust the puff pastry with flour and roll it out just a little thinner than it comes. Cut the puff pastry in squares large enough to hang over the sides of each bowl. Cover the bowls with the puff pastry pressing down around the sides. Brush with a touch of olive oil and sprinkle with some more garam masala. Cut a slit in the top of the pastry to allow steam to escape. Transfer to the oven and bake until the tops are golden brown, about 15 minutes.

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4.3 23
I love salt, yet the amount of salt in this recipe made it uneatable. The  carrots needed to be preboiled and were hard. The first time I use a recipe I try to follow it exactly. In this case it was a big mistake.  item not reviewed by moderator and published
Very spicy and oh so good! I made my own Garam Masala by combining the following: 1 1/2 tsp cumin, 1 1/2 tsp paprika, 3/4 tsp cinnamon, 3/4 tsp cayenne pepper, 3/4 tsp crumbled bay leaves, and 3/8 tsp ground cloves. My family does not like their food as spicy as I do so I would recommend not using so much cayenne. I thinly sliced the carrots and then cooked them for a few minutes before adding the garlic and shallots. Also I used mixed veggies for the peas. This is a recipe I will definitely make again! item not reviewed by moderator and published
I followed this recipe exactly, and cooked the carrots a bit so they weren't underdone, and this turned our way too salty. Cut the salt in half. I double and triple checked that I didn't make a mistake with the salt, but I did exactly what the recipe says: two teaspoons. This was not great. item not reviewed by moderator and published
Nice Flavor, something different from Mom's Pot Pie. I used 2 carrots and cooked them 3 min in mw, as the other reviews suggested. I'm excited to see Jeffrey and will look for his other recipes. item not reviewed by moderator and published
I made this last night and though it was ok. item not reviewed by moderator and published
My carrots came out hard. I'd suggest boiling them first perhaps? But I have never made a pot pie before and my oven is a little off :-( item not reviewed by moderator and published
This dish was a big hit with my family. Thank you for the yummy twist on chicken pot pie! item not reviewed by moderator and published
Instead of using all chicken stock, I used half cream and half chicken stock. item not reviewed by moderator and published
this recipe its fantastic. He's such good chef. I wonder why he is not on tv item not reviewed by moderator and published
This is the best potpie made a mistake in not making him the next food network star...sorry, the girl you picked is ho hum...this young man has a different take on his recipes...something very new for Food Network...hope to see him on the network soon...Ann item not reviewed by moderator and published
I have to say I am a little offended. I would think any chef would at least learn to pronounce the ingredient correctly. He keeps saying GRAM MARSALA. The correct way to say it is: GUH-RUM MUH-SAH-LA item not reviewed by moderator and published
This is a super recipe! My husband couldn't stop saying how great this was the whole time he was eating and he is normally very hard to please. I cut the recipe in half as there are only two of us. I used 3 chicken thighs and 2 tsp Garam Masala in the pie itself; this seemed like plenty of spice. Will definitely make again!! You are super Jeffrey. I wish they would give you a show!!! item not reviewed by moderator and published
It is so nice to see Jeffrey again! He knows the world of spices and I look forward to seeing more of him and his recipes in the future. You give us a close up of all the world has to offer! Thanks! item not reviewed by moderator and published
Followed the recipe and it was fast, easy and flavorful. Served with a green salad and it was well received by my family. I will definately make again. Thanks Jeffrey. item not reviewed by moderator and published
I have made chicken pot pie before and it was alway a long process. This was so easy and quick, I couldn't believe it. And with the garam masala (really inexpensive spice too) it was such a wonderful, tasty surprise. Head and shoulders above tradional pot pie. It's for recipes like this that I have gotten into cooking again. My family devoured them. Keep 'em coming Jeffrey. item not reviewed by moderator and published
I made this for my husband last night. He's a Marine, and being a man's man tough guy I was concerned that he might think the spice was a bit weird. It is so stunning when it comes out of the oven. I really urge you to watch the video because Jeffrey really gives you the tips to make this dish amazing. The picture they used does not do this pot pie justice. It is also very easy to make. Even after having surgery last week, I made this in an hour and a half. With the chicken stock, salted butter, and 2 tsp salt, it was too salty which is my only complaint. Just taste it at the end before adding the extra 2 tsp, and salt to taste. Otherwise, my husband loved this pot pie!!! Even he thought it was gorgeous. He loved the flavors, saying that it was a pot pie, but also like a curry. He was shocked (in a great way) and wanted to know how I did that. Thanks Jeffrey! item not reviewed by moderator and published
I made this recipe as described. We loved the spices and flavors. I agree that more videos and recipes from Jeffrey are a must!!! I would love to see him have a show!! item not reviewed by moderator and published
Jeffrey makes it look very tasty just making it!!! Great results, delicious! Great to have you!!! item not reviewed by moderator and published
I've made a couple of Jeffrey's other recipes (with harissa and chinese 5-spice) and loved them, so I wanted to continue on with my journey into the world of new spices. I was certainly not disappointed with this recipe. It was easy to prepare and the results were spectacular and extremely well-received by all. I make a labor-intensive chicken pot pie once in a while, but I loved the flavor twist the garam masala added as well as the ease of preparation. The few leftovers were actually eaten by breakfast by my husband and son! I've really enjoyed branching out into the world of spices and learning these new flavor combinations. I only hope to see more of the Spice Smuggler soon! item not reviewed by moderator and published
He should have a show not the gal you picked she is a bore and most home cooks all know that and her voice is not apealling,sorry item not reviewed by moderator and published
I actually skipped the pastry and baked covered with foil, then served with crusty bread. Really unique flavor and so much tastier than regular pot pie. item not reviewed by moderator and published
This recipe is ever so easy to make and the flavor is unbelievable. We enjoyed every mouthful. This is a keeper, especially with the cooler weather arriving. item not reviewed by moderator and published
I really enjoyed making Jeffrey's chicken pot pie. I have never used garam masala in my cooking so this was an adventure. I also hadn't made pot pie in forever because of all the time involved when you begin with a whole chicken, but I found this recipe very doable without taking too much time. I did make my own crust which I prefer over puff pastry and it does make a difference and in the food processor is ready in a jiff. The garam masala gave the chicken and the sauce a nice warming feel and flavor which would be great to use in the winter months. My husband picked out cinnamon so I know he was thinking what are you doing messing with my pot pie. I did use less of the spice than the recipe called for and I am glad that I did to start with not being familiar with the flavor profile. I also added a few tablespoons of cream at the end to round it out. Overall great dish! item not reviewed by moderator and published

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