POT PIE MIXTURE INGREDIENTS
1kg skinless , boneless chicken thighs , cut into bite-sized chunks
1 Tbsp . butter 1 jar KFI Butter Chicken Sauce 1 / 4 cup chicken stock 1 large potato , small dice 1 / 2 cup mixed vegetables salt and pepper
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 garlic , minced ( optional )
DIRECTIONS
1 .
2 . 3 . 4 .
5 .
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 of 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 .
6 . Add cubed potatoes and continue to sauté for 2 minutes .
7 . Continue by adding mixed vegetables , KFI Butter Chicken Sauce and chicken stock . Sauté for an additional 5 minutes .
8 . Place pot pie mixture in ramekins .
9 . 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 .
10 . Place Naan cutouts on top of each ramekin and brush with melted butter .
11 . Bake in the oven at 350 ° F for 20 minutes until Naan crust is lightly golden brown .
12 . Sprinkle with chopped cilantro and serve warm .