Butter Chicken Pot Pies

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

Sauce

KNORR Roux 1.8 kg

For the Sweet Potato

KNORR Instant Sweet Potato Mash 4 kg

Preparation

For the Chicken

Sauce

For the Sweet Potato

To Finish

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Butter Chicken Pot Pies

Ingredients per serve