Garam Masala Chicken Pot Pie Recipe

Name: Garam Masala Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 400 degrees F.
2
In a medium-size pot over medium-high heat, add the olive oil.
3
Season the chicken with salt and pepper, and brown on both sides until golden, about 5 minutes on each side.
4
Remove the chicken from the pan to a cutting board and reserve.
5
To the same pot add the garlic, shallots, and carrots and saute until golden.
6
Remove the vegetables to a bowl and reserve.
7
Turn the heat down to medium.
8
Melt the butter in the pot, whisk in the flour and cook for 1 minute.
9
Stir in the chicken stock, and potatoes and cook until potatoes are mostly cooked but still firm, about 8 to 10 minutes.
10
The chicken stock will have thickened to a sauce consistency.
11
Turn off the heat.Chop the chicken into chunks and add the chicken and veggies back to the pot.
12
Stir in the peas, and then the 1 1/2 tablespoons garam masala and 2 teaspoons salt.
13
Ladle the mixture into 4 (10-ounce) oven safe bowls.
14
On a flat work suface, dust the puff pastry with flour and roll it out just a little thinner than it comes.
15
Cut the puff pastry in squares large enough to hang over the sides of each bowl.
16
Cover the bowls with the puff pastry pressing down around the sides.
17
Brush with a touch of olive oil and sprinkle with some more garam masala.
18
Cut a slit in the top of the pastry to allow steam to escape.
19
Transfer to the oven and bake until the tops are golden brown, about 15 minutes.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Garam Masala Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Garam Masala Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions