Chicken Tikka Masala Pot Pie

A delicious British Indian fusion dish featuring creamy chicken tikka masala baked inside a flaky pie crust.

Prep Time

20 minutes

Total Time

60 minutes

Calories

975 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.23/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1.5lbChicken Breast(Cut into 1-inch cubes)

£6.75

0.5cupPlain Yogurt(Full fat or low fat)

£0.40

1tbspLemon Juice(Freshly squeezed)

£0.15

2tspGaram Masala

£0.25

1tbspGinger(Grated)

£0.10

2clovesGarlic(Minced)

£0.08

0.5tspTurmeric Powder

£0.05

0.3tspChili Powder(Adjust to taste)

£0.03

0.5tspSalt(Or to taste)

2tbspVegetable Oil

£0.05

1Onion(Chopped)

£0.30

1canCrushed Tomatoes((14 oz))

£0.80

0.5cupHeavy Cream

£0.60

1tspSugar(Optional, to balance acidity)

£0.01

0.5cupFrozen Peas(Optional)

£0.25

2tbspCilantro(Chopped, for garnish)

£0.30

2sheetsPuff Pastry(Thawed)

£2.50

1Egg(Beaten, for egg wash)

£0.30

Total Cost

£12.92

£3.23 per serving

Instructions

1.
**Marinate the Chicken:** In a bowl, combine the chicken, yogurt, lemon juice, garam masala, ginger, garlic, turmeric, chili powder, and salt. Mix well and let marinate for at least 30 minutes (or up to overnight in the refrigerator).
2.
**Cook the Chicken:** Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
3.
**Make the Tikka Masala Sauce:** Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the crushed tomatoes and sugar (if using). Bring to a simmer and cook for 10 minutes, stirring occasionally.
4.
**Combine and Simmer:** Stir in the heavy cream and cooked chicken. Simmer for another 5 minutes, allowing the flavors to meld. Stir in the frozen peas (if using).
5.
**Assemble the Pot Pies:** Preheat oven to 400°F (200°C). Divide the chicken tikka masala mixture evenly among the 4 oven-safe dishes or pour into the large pie dish.
6.
**Top with Puff Pastry:** Cut the puff pastry sheets to fit the tops of the dishes. Place the pastry over the filling, gently pressing the edges to seal (or crimp edges if using a pie dish). Cut a few slits in the top of the pastry to allow steam to escape.
7.
**Bake:** Brush the pastry with the beaten egg wash. Bake for 20-25 minutes, or until the pastry is golden brown and puffed up.
8.
**Garnish and Serve:** Let the pot pies cool for a few minutes before serving. Garnish with fresh cilantro.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

975 kcal / 4080 kJ

Carbs

40g

15% of RDA

Fat

60g

86% of RDA

Protein

68g

136% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

18 g

20% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

27 g

135% of RDA

Chef's Tips

For a richer flavor, use full-fat yogurt and heavy cream.

Adjust the chili powder to your preferred level of spiciness.

Feel free to add other vegetables, such as bell peppers or cauliflower, to the tikka masala.

If using a large pie dish, you may need to bake the pot pie for a longer time (around 30-35 minutes).

Cooking Equipment

Oven

Large Skillet

4 Individual Oven-Safe Dishes or 1 Large Pie Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

For a richer flavor, use full-fat yogurt and heavy cream.

Adjust the chili powder to your preferred level of spiciness.

Feel free to add other vegetables, such as bell peppers or cauliflower, to the tikka masala.

If using a large pie dish, you may need to bake the pot pie for a longer time (around 30-35 minutes).

Chicken Tikka Masala Pot Pie

Ingredients

Instructions