The traditional North American Pot Pie is a classic winter meal. Hearty, simple and easy to make, it’s a staple in many households. The standard variety made from carrots, frozen peas, cubed chicken and white sauce gets a thoroughly modern twist thanks to garam masala, fresh ginger root, fenugreek and other tastes of the Far East. Playing with the traditional flavours of the ever popular Indian meal, butter chicken, we’ve created a dish that packs together aromatic spices and that rich creamy feeling so traditional of comfort food baked right into a flaky pie crust. Hello stretchy pants.

Marinate

Tandoori Marinade
1 cup plain yogurt
3 tablespoons lemon juice
2 tablespoons tandoori spice blend
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
1 tablespoon dried fenugreek
8 boneless skinless chicken thighs (about 1 1/2 lbs/750 g)

In a large bowl whisk together yogurt, lemon juice, tandoori spice blend, dried fenugreek, salt, pepper and smoked paprika. Add chicken, toss to coat. Cover bowl with plastic wrap. Refrigerate 8 to 12 hours or overnight.

Cook

Tandoori Chicken Filling

Preheat oven to 400ºF,
Scrape marinated chicken onto greased baking sheet,
Bake for about 25 minutes or until cooked through,
Remove from oven, let cool off,
Chop chicken into cubes,
Place in bowl, cover with plastic wrap and refrigerate.

Vegetables

3 tablespoons extra virgin olive oil
1 cup diced yellow onion
1 tablespoon minced garlic
1 cup diced green pepper
½ teaspoon garam masala

In medium saucepan heat olive oil and butter over medium-high heat. Add onion and garlic, stir often, until onions are slightly transparent and softened, then add green peppers and cook until all vegetables are soft. Add in salt, garam masala and black pepper. Cook for a couple of minutes, around 2-3 minutes, and remove from heat. Set aside.

Butter Chicken Sauce

3 tablespoons extra virgin olive oil
1 teaspoon unsalted butter
1 teaspoon cumin seeds
1 teaspoon turmeric
1 ½ tablespoons dried fenugreek
1 teaspoon fresh ginger root, grated
2 tablespoons tandoori spice blend
1 ½ teaspoons smoked paprika
1 can crushed tomatoes
1 ⅓ cups cooking cream
1 tablespoon granulated sugar

In saucepan heat olive oil and butter over medium-high heat. Toast cumin seeds for 2 minutes, stirring frequently. Add yellow onion, garlic and turmeric and cook until onions have softened. Add fresh ginger, tandoori spice blend and smoked paprika. Stir in 1 cup water, tomatoes, cream, fenugreek and sugar. Allow ingredients to simmer for around 20 minutes. Add cooked cubed chicken and let simmer for another 15 minutes, the sauce will thicken. Set aside.

ASSEMBLE:
Mix Tandoori chicken and vegetables together.
Separate the chicken filling into four mini 4″ ceramic baking dishes.
Evenly pour hot butter chicken sauce over.
Cover each with top crust, seal edges, and cut away excess dough.
Poke a couple of small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
Cool for 10 minutes before serving.