Butter chicken potpie
The most delicious way to use leftover Butter Chicken or Tikka Masala Chicken! Like most recipes that incorporate leftovers, there is always room for improvisation; add fresh coriander, replace green peas with chickpeas, etc.
Ingredients
- 3 cups Butter Chicken with sauce
- ½ cup onions, chopped
- ½ cup carrots, cubed
- ½ cup celery, cubed
- ½ cup green peas
- ½ cup potatoes, cubed
- 1 10-inch pie crust
- ½ cup milk (if needed)
Method
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1
Heat the oven to 425°F.
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2
Remove any bones and cut the chicken into 1-inch pieces.
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3
Boil a casserole of salted water and blanch the vegetables for 2-3 minutes. Drain and place in a bowl with chicken pieces and sauce.
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4
Mix well and determine if the sauce is too thick. If necessary, dilute with a little milk as the sauce will thicken during cooking.
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5
Pour the mixture into a 10-inch mould.
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6
Place the pie crust on top of the mixture and brush milk on top.
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7
Cook for 15 minutes in the oven, then reduce the temperature to 350Continue cooking for another 30 minutes.
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8
Remove from the oven and let cool for 15-20 minutes before serving.
