Butter Chicken Pot Pie
Cast iron is perfect for all kinds of pot pies—it’s easy to cook the filling right in the pan, top it with puff pastry and slide it into the oven. Chopped leftover roasted chicken (or even turkey) can be used in place of the thighs.
- Yield: Serves 4 to 6
Canola or olive oil, for cooking
1 onion, halved and thinly sliced
8 skinless, boneless chicken thighs, cut into bite-sized pieces
4 garlic cloves, crushed
1 tbsp grated fresh ginger
1 tbsp chili powder
2 tsp curry paste or powder
1 tsp garam masala (optional)
Salt, to taste
1 28-oz can diced or whole tomatoes
2 tbsp tomato paste
½ cup sour cream or whipping cream
½ pkg frozen puff pastry, thawed
Flour, for rolling
1. Set an 8- or 9-inch cast iron pan over medium-high heat, add a drizzle of oil and sauté onions for 3 to 4 minutes, until soft. Add chicken thighs and brown them on all sides—don’t worry about cooking them through. Add garlic, ginger, chili powder, curry powder, garam masala, cinnamon and salt and cook for another minute.
2. Add tomatoes, tomato paste and 1 cup of water and bring to a simmer. Cover and cook for 20 minutes or until chicken is cooked through. Remove lid and cook until mixture thickens and sauce is more uniform. Meanwhile, preheat oven to 375˚F.
3. Stir sour cream or cream into the chicken mixture, season with salt if needed, and remove from heat. On a lightly floured surface, roll the pastry out into a circle about ¼-inch thick and slightly larger than the diameter of your pan; place it over the chicken mixture, letting it drape over the edge of the pan. In a small dish, stir egg and 1 tbsp water with a fork; brush over pastry and cut a few slits in the top. Bake for 25 to 30 minutes or until bubbly and golden.