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Tandoori chicken pot pie with golden crust
Spicy Chicken Pot Pie

Tandoori Chicken Pot Pie

Author: Flavelo
Recipes Main Courses
Imagine a British Pot Pie meeting the flavors of Mumbai. This recipe is a cultural melting pot: buttery, flaky pastry hides a filling of spicy, succulent Tandoori chicken. It's warm, hearty comfort food where crispy crust meets creamy, spiced filling. Perfect for a Sunday lunch.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Indian Fusion

Ingredients

Equipment Needed

  • Pie dish (9 inch)
  • Skillet
  • Bowl
  • Oven

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Cube the chicken. Mix marinade (yogurt, lemon, spices, garlic, ginger) and toss chicken. Refrigerate 30 mins.

Tip: Acid and enzymes tenderize the meat.
2 ✓

Preheat oven to 400°F (200°C). Line pie dish with dough. Prick bottom with a fork.

Tip: Pricking allows steam to escape so dough doesn't bubble up.
3 ✓

Sauté marinated chicken and onions in a skillet for 5-6 mins. Just get a sear; don't fully cook.

Tip: Pre-cooking prevents the pie from getting watery.
4 ✓

Fill the pie crust with the chicken mixture. Top generously with cheese.

Tip: Cheese creates a delicious crust (gratin).
5 ✓

Bake 20-25 mins until crust is golden brown.

Tip: Cover with foil if cheese browns too fast.
6 ✓

Cool for 5 mins, garnish with cilantro and lemon juice.

Tip: Resting helps the filling set.

Recipe FAQ

Why is the bottom soggy?
The filling was too wet, or you didn't blind bake. Bake the crust alone for 10 mins first.
Can I use puff pastry?
Absolutely! Puff pastry makes it even lighter and saves time.

Ingredients

  • 1 package Refrigerated Pie Crust (or Puff Pastry)
  • 1 lb Chicken Breast Fillet
  • 3 tbsp Tandoori Masala
  • 0.66 cup Thick Yogurt (Greek)
  • 1 tbsp Lemon Juice
  • 3 cloves Garlic
  • 1 tbsp Grated Ginger
  • 0.5 tsp Salt
  • 0.5 tsp Black Pepper
  • 2 tbsp Oil
  • 1 bunch Cilantro
  • 1 whole Onion
  • 1 cup Shredded Cheddar or Gouda