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Nutrition Facts
Serving Size 297 g
(Approx. 6 Servings)
Amount Per Serving
Calories 540 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 1120 mg 47%
Total Carbohydrate 51 g 17%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 19 g
Vitamin A 2% • Iron 6%
Vitamin C 2% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Butter Chicken Pot Pie

Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 h 15 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Tbsp ghee
10 Oz boneless, skinless chicken breasts, medium diced
1 cup(s) white mushrooms, sliced
16 Oz frozen mixed vegetables
1 Tsp kosher salt
1/2 Tsp ground black pepper
1 1/2 Tbsp water
2 Tbsp corn starch
12 Oz Lotus Kitchen Butter Masala Simmer Sauce
2 frozen pie crusts
1 large eggs, whisked
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Instructions

1
Preheat oven to 350ºF. Place a large skillet over medium-high heat. Add ghee to hot pan then add diced chicken and cook until no pink is visible, about 3 to 4 minutes .
2
Add mushrooms and cook 2 to 3 minutes until softened. Add frozen veggies and cook an additional 3 to 4 minutes. Season with salt and pepper. Meanwhile, combine water and cornstarch and whisk until smooth.
3
Add butter masala sauce to skillet and heat 1 minute until mixture is simmering. Pour in cornstarch mixture and stir until thickened. Remove from heat.
4
Unroll 1 pie crust and lay in the bottom of a 9-inch pie pan. Press down to ensure crust is touching bottom of pan. Spoon in chicken mixture and smooth until even with top of pie pan.
5
Unroll second pie crust and lay on top of filling. Pinch edges of top and bottom crusts together to seal. Poke several holes in top crust to vent then brush with beaten egg.
6
Place pot pie on middle oven rack and bake 45 minutes until browned and bubbling around the edges. Remove to a rack to cool for 15 minutes. Slice and serve.

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