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

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.

View All

Cooking Tips
4.4 22
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 recipe is featured in:

Cooking from the Pantry