Butter Chicken Pot Pie

POT PIE MIXTURE INGREDIENTS

1 kg Skinless, boneless chicken thighs, cute into bite-sized chunks
1Tbsp. Butter
1 jar KFI Butter Chicken Sauce
1/4 cup chicken stock
1 large potato, small diced
1/2 cup mixed vegetables
Salt & Pepper to taste

NAAN CRUST INGREDIENTS

1/2 cup warm water
2 tsp. instant yeast
1 tsp. sugar
3 Tbsp. olive oil
1/4 cup plain yogurt
1 egg
1/2 tsp. salt
2 1/2 – 3 cups all purpose flour
2 Tbsp. melted butter
2 tsp. minced garlic (optional)

DIRECTIONS

Start by preparing the Naan crust. Combine warm water, yeast, and sugar in a large bowl. Let sit for five minutes until mixture bubbles.
Add olive oil, yogurt, egg, salt and 2 cups flour. Stir till smooth.
Knead 3-5 times on a floured countertop until smooth.
Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
While you wait for the dough to double, place butter and chicken in a hot pan and sauté until cooked half way through.
Add cubed potatoes and continue to sauté for 2 minutes.
Continue by adding mixed vegetables, KFI Butter Chicken Sauce and chicken stock. Sauté for an additional 5 minutes.
Place pot pie mixture in ramekins.
Once the dough has doubled, roll out the Naan dough to a 1/4 inch in thickness on a lightly floured surface and cut out shapes with an empty ramekin.
Place Naan cutouts on top of each ramekin and brush with melted butter.
Bake in the oven at 350°F for 20 minutes until Naan crust is lightly golden brown.
Sprinkle with chopped cilantro and serve warm.

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