Butter Chicken Pot Pies

Name: Butter Chicken Pot Pies
Yield: 10
Ingredients: 1.0l KNORR Patak's Butter Chicken Sauce 2.2L; 100.0ml Oil, vegetable; 2.0kg Chicken, diced; 50.0g KNORR Roux 1.8kg; 50.0g Shallots, chopped; 150.0ml Water, cold; 1.0l Water, hot; 350.0g KNORR Instant Sweet Potato Mash 4kg; 200.0ml Cream

Trying to think of a twist to this classic Indian dish? Why not serve it as a pie - always a resident favourite.

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Trying to think of a twist to this classic Indian dish? Why not serve it as a pie - always a resident favourite.

...

Preparation

For the Chicken
- Cook the chicken in oil until golden.
- Add the KNORR Patak's Butter Chicken Sauce and simmer until the chicken is cooked through, add the water.
Sauce
- Add the KNORR Roux to thicken.
- Cook for another 5 minutes then stir through the shallots.
For the Sweet Potato
- Pour the hot water in a large pot and bring to the boil, remove from heat and whisk in the KNORR Instant Sweet Potato Mash Mix until mixed.
- Stir in cream, until smooth.
To Finish
- Divide the chicken mixture evenly between pie dishes and top with mashed potato.
- Bake for 5 to 10 minutes or until potato has lightly browned.

Poultry

Main Meals

Indian

Australian

Aged Care

Pies & Quiche

Butter Chicken Pot Pies

Ingredients per serve

For the Chicken

KNORR Patak's Butter Chicken Sauce 2.2L

Sauce

KNORR Roux 1.8kg

For the Sweet Potato

KNORR Instant Sweet Potato Mash 4kg

Preparation

For the Chicken

Sauce

For the Sweet Potato

To Finish

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Butter Chicken Pot Pies

Ingredients per serve