One-dish Butter Chicken Pie

• portioner: Serves: 4
• total tid: 32 minutes

Ingredienser

1¾ lb (780 g) chicken breast (diced into small pieces)

7 oz (200 g) puff pastry (1 serving per pie)

Butter Chicken Base Sauce

1½ cups protein boosted milk (Vitasoy)

¾ cup (250 g) Greek yogurt

6 tbsp (170 g) tomato paste (156ml each tomato paste)

Butter Chicken Sauce Spices

Use your favorite packet of butter chicken paste or try my homemade spice mix:

2 tbsp (12 g) curry powder, 1 tbsp (6 g) garam masala, 1tbsp (6 g) ground cumin, 2 tsp ground ginger, 2 tsp garlic powder, 1.5 tsp salt, 1 tsp turmeric

Vejledning

Preheat oven to 400°F (200°C).

In a large bowl, whisk together the butter chicken base sauce & spices

Add diced raw chicken to oven-safe containers.

Divide the milk mixture evenly among oven-safe containers.

Top each container with a square of puff pastry.

Cut a small slit in the top of each to allow steam to escape.

Brush the puff pastry with beaten egg.

Place the containers on a baking sheet to catch any potential overflow.

Bake for 25-30 minutes, then check.

The pies are done when the pastry is golden brown and the filling is bubbling.

The internal temperature of the chicken should reach 165°F (74°C).

Let stand for 5 minutes before serving. Caution: Containers will be hot!