Butter Chicken Pot Pie

• servings: 4 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

1 tbsp olive oil

1 tbsp unsalted butter

1 onion, finely diced

2 garlic cloves, finely chopped

1 tbsp minced ginger

500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces

2 tsp garam masala

1 tsp ground cumin

1 tsp yellow mustard seeds

1 tsp turmeric

1 tsp sea salt flakes

¼ tsp cracked black pepper

2 tbsp tomato paste (concentrated puree)

1 cup (250 ml) thickened (heavy) cream

2 cups (370 g) cooked basmati rice

1 sheet puff pastry, slightly thawed

1 egg, whisked

1 tsp each black sesame seeds and salt, for pastry topping

Directions

Heat the olive oil and butter in a large, heavy-based frying pan over medium heat.

Add the onion, garlic and ginger and cook, stirring, for 1 minute until fragrant.

Add the chicken, garam masala, cumin, yellow mustard seeds, turmeric, salt and pepper. Cook, stirring, for 3–4 minutes until the chicken is slightly browned.

Add the tomato paste and cream, stir to combine, and cook for 8 minutes.

Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Remove the pastry from the freezer and leave it on your bench to thaw.

Divide the rice evenly among four ovenproof ramekins (½ cup/125 ml each).

Top the rice with the butter chicken mixture.

Cut the puff pastry sheet into four even squares and top each ramekin with a square of pastry. Fold down the edges using your fingers.

Brush the pastry all over with the egg. Sprinkle each pie with sesame seeds and salt.

Bake for 20 minutes or until golden.

Nutrition

• Calories: 829
• Total Fat: 47.7 g
• Saturated Fat: 14.5 g
• Trans Fat: 0.4 g
• Cholesterol: 205.5 mg
• Sodium: 1470.8 mg
• Total Carbohydrate: 62.5 g
• Dietary Fiber: 2.3 g
• Total Sugars: 4.2 g
• Protein: 35 g