It never fails– when there’s snow on the ground and a grumbling in my stomach, I always crave comfort food in the form of Chicken Pot Pie.
Juicy chicken, tender vegetables, and creamy sauce all nestled beneath crisp, golden crust; that’s my idea of cold weather consolation. Everything about Chicken Pot Pie screams “All-American classic”… but does it have to? What if we got crazy and creative with it?
I decided to indulge my curiosity (and my love of Indian food) by making a Butter Chicken Pot Pie with Naan Crust and, you guys, I’m telling you: IT. WAS. SO. GOOD. I’m talking the Go get these ingredients and try it out now kind of good. The How on Earth did I not think of this sooner? kind of good.
This recipe might seem a bit intimidating, but it’s actually easier to pull off than you’d expect, it just takes a bit of time. Trust me, though, it’s worth it.
To start, I prepare some Naan dough. I dissolve a teaspoon of yeast and sugar in warm water until frothy, and while I wait, I sift together flour, baking powder, a bit more sugar, and salt.
Side note: That green bowl and blue-rimmed sieve pictured above are part of an awesome set of stacked bowls that I cannot get enough of. If you have limited storage space and find it hard to keep all of your mixing bowls and measuring cups together, check out the Joseph Joseph Nest 9 Plus Food Prep Set. It’s like those adorable Russian nesting dolls, but for the kitchen.
But I digress! Back to the Naan!
So after the dry ingredients are all sifted together and the yeast is activated, they both get mixed together with 1/4 cup of greek yogurt and bit of olive oil. The dough seems at first like it’s too wet, but it will turn into a soft dough in just a few minutes of mixing and be ready to rise.
While I let my dough sit, I prepare the Butter Chicken! First I marinate some chicken thighs in a mixture of yogurt, lemon juice, and spices, and stick it in the refrigerator. I let it sit for about an hour and use that time to chop up my onion, jalapeño, garlic, and ginger, and then clean up whatever mess I’ve already made in the kitchen.
When the chicken is ready, I saute everything I chopped in butter and oil, and then pour in the chicken and marinade. Next comes some chicken stock, and then some cream, mixed veggies, and tomato paste. That’s all it takes to make the filling! Try not to eat it all at this point, you need to save some for your pot pie!
Then I simply fill my mini baking dishes with the Butter Chicken, divide my dough, and stretch the dough on top of each dish. They’re all ready for the oven! If you prefer, you can just make one big pot pie instead.
Once the Naan turnes golden, I remove the pot pies from the oven. Typically, Naan is a bit lighter in color with brown bubble-spots from cooking directly on a baking sheet, stone, or in a pan, but here it isn’t getting direct contact with a heat conductor, so it comes out looking a bit different. Still, it has the same characteristic flavor with just a bit more crispiness on the outside.
I brush my Naan-topped pot pies with a bit of melted butter and sprinkle it with large grains of salt and some cilantro, and then dig in.
I didn’t find it surprising that I love the Butter Chicken Pot Pie with Naan Crust, but I was shocked that James devoured his the first time I made it. Throughout our entire relationship, he has shied away from anything even remotely resembling Indian cuisine, but he practically licked the mug clean with these!
I can’t say I blame him.
For the Naan Top:
- 1 teaspoon active dry yeast
- 2 teaspoons granulated sugar
- 2 cups plus 2 tablespoons all purpose flour, plus more to dust
- 1 teaspoon salt, plus more to top
- 1/8 teaspoon baking powder
- 1/4 cup Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons butter, melted, to top
- Cilantro, to top
For the Butter Chicken:
- 1 1/2 cups Greek yogurt
- Juice of 1 lemon
- 2 tablespoons garam masala
- 2 tablespoons cumin
- 1 tablespoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon Kosher salt
- 1/2 teaspoon cinnamon
- 2 lbs boneless skinless chicken thighs, cubed
- 4 tablespoons (1/2 stick) butter
- 2 tablespoons oil
- 1 large white onion, diced
- 4 cloves garlic, minced
- 2 tablespoons ginger, minced
- 1 (14.5 oz) can diced tomatoes
- 1 jalapeno pepper, seeded and minced
- 1/2 cup chicken stock
- 1 1/2 cups frozen mixed vegetables, thawed
- 1 cup cream
- 1 tablespoon tomato paste
- Start by preparing the Naan dough. In a glass measuring cup, combine the dry yeast, 1 teaspoon sugar, and 3/4 cup warm water. Let it sit for 10 minutes, or until foamy. Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large bowl.
- When the yeast is ready, mix the Greek yogurt and olive oil into the yeast mixture. Pour into the dry ingredients and mix. When the dough is nearly formed, use your hands to mix and knead until a soft dough forms. Cover and let rise in a warm area for 2 hours.
- While you wait, put together the chicken marinade. Combine the Greek yogurt, lemon juice, garam masala, cumin, turmeric, paprika, salt, and cinnamon in a large container. Add in the chicken thigh pieces and mix well to coat. Cover and refrigerate for at least an hour.
- After an hour, melt 4 tablespoons butter with 2 tablespoons oil in a large pan over medium heat. Add in the diced onion and saute until softened, stirring often. Add in the garlic and ginger and cook until fragrant.
- Add the diced tomato, jalapeno, chicken, and chicken marinade, and cook for 10 minutes. Add in the chicken stock and bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 30 minutes.
- Mix in the vegetables, cream, and tomato paste and continue to cook for 5 minutes.
- Preheat the oven to 400 degrees F. Spray 6 oven safe mugs or one casserole dish with cooking spray.
- Fill the mugs or casserole dish with the Butter Chicken. Set aside.
- On a lightly dusted surface, turn out the dough. Divide into 6 equal pieces and gently stretch to cover the tops of the mugs. Gently press to the sides of the mugs to adhere.
- Bake until golden, about 15 minutes.
- Brush with melted butter and sprinkle with salt and cilantro, if desired. Serve warm.
- Prep Time: 2 hours
- Cook Time: 35 mins