Butter Chicken Pie

Recipes

Butter Chicken Pie

  • SERVES:
    5
  • PREP TIME:
    40
    minutes
  • BAKE TIME:
    30-40
    minutes
  • TOTAL TIME:
    1hr 20
    minutes

ingredients

  • 3 Tablespoon (45mL) Whole Milk Yogurt
  • 3 Tablespoon (45 mL) Butter Chicken Curry Paste
  • 1 Tablespoon (15mL) Vegetable Oil
  • 1 Teaspoon (10 mL) Lemon Juice
  • 1 1⁄2 Pounds (680 g) Boneless, Skinless Chicken Thighs
  • 3 Tablespoons (45 mL) Butter
  • 1 Cup (125 g) Onion – Thinly Sliced
  • 2 Tablespoons (30 mL) Tomato Paste 1 1⁄2 Cups (190 g) Canned Tomatoes - Undrained
  • 1⁄2 Cup (64 g) Cream
  • 1⁄2 Teaspoon (5 mL) Salt
  • Additional:
  • 6 ozs (170 g) Shredded Mozzarella 1 Large Egg - Beaten
  • Flaky sea salt

directions

  1. The night before, in a mixing bowl, stir together Yogurt, “Butter Chicken” Spice Blend, Oil, Lemon Juice and Chicken
  2. Cover and refrigerate overnight
  3. PREHEAT oven to 375°F (190°)
  4. Cook marinated chicken and marinade sauce in a large skillet over medium heat for about 5 minutes
  5. Remove from heat and with 2 Forks, shred the chicken then set aside in a bowl
  6. Wipe the skillet clean and melt 2 Tablespoons of Butter, over medium high heat until melted
  7. Add in Onions and cook until browned, then add in Tomato Paste and continue cooking until onions have caramelized for approximately 1-2 minutes
  8. Add in Canned Tomatoes and bring to a simmer, lower heat and lightly mash/break Tomatoes apart continue cooking and stirring until reduce to about 1 1⁄2 cups, then, stir in chicken and marinade
  9. Cover and reduce heat to simmer until chicken is tender, approximately 15-20 minutes
  10. Stir in Cream, Salt and remaining Tablespoon of Butter then set aside and allow to cool slightly
  11. Fill one TENDERFLAKE Deep Dish Pie Shell with Butter Chicken and sprinkle with Shredded Mozzarella
  12. Brush edges with beaten Egg and top with 2nd TENDERFLAKE Deep Dish Pie Shell
  13. Crimp the edges, brush the top with Egg Wash and sprinkle with Flaky Sea Salt
  14. Bake at 375°F (190°) for 30-40 minutes until golden and crispy brown