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.
- 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)
Heat the oven to 425°F.
Remove any bones and cut the chicken into 1-inch pieces.
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.
Mix well and determine if the sauce is too thick. If necessary, dilute with a little milk as the sauce will thicken during cooking.
Pour the mixture into a 10-inch mould.
Place the pie crust on top of the mixture and brush milk on top.
Cook for 15 minutes in the oven, then reduce the temperature to 350Continue cooking for another 30 minutes.
Remove from the oven and let cool for 15-20 minutes before serving.