- 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.