Chicken Tikka Masala Pot Pie (by ChatGPT)

gistfile1.md

This is a recipe that I generated using ChatGPT. The introduction and "touchy/feely" parts are nothing but a fictional, humorous addition requested by me.

I will make this recipe though, soon!

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Chicken Tikka Masala Pot Pie

Introducing my new favorite dish - Chicken Tikka Masala Pot Pie! This recipe is a mashup of two classic dishes - the creamy and spiced chicken tikka masala and the comforting and hearty chicken pot pie. It's the perfect way to switch up your dinner routine and satisfy your craving for both Indian and American flavors.

I've always been a fan of both chicken tikka masala and chicken pot pie, so when I discovered this recipe, it was like a dream come true. It's now become a staple in my household and my family loves it just as much as I do. The creamy and slightly spicy filling is perfectly complemented by the buttery and flaky crust.

This chicken tikka masala pot pie is a cozy and satisfying dish that's perfect for any night of the week. I guarantee that you won't be able to resist going back for seconds!

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup heavy cream
• 2 cups cooked and shredded chicken
• 2 cups mixed vegetables (carrots, peas, corn, green beans)
• Salt and pepper to taste
• Store-bought pie crust or homemade pie crust

Instructions:

1. In a large mixing bowl, combine the chicken, yogurt, lemon juice, cumin, cinnamon, paprika, salt, and black pepper. Stir to coat the chicken evenly, cover the bowl with plastic wrap, and refrigerate for at least 1 hour (or overnight).
2. Preheat the oven to 400°F (200°C).
3. Spread the marinated chicken out in a single layer on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the chicken is cooked through and lightly browned.
4. Shred the cooked chicken into bite-sized pieces using two forks.
5. In a large skillet, melt the butter over medium heat. Add the onion, garlic, and ginger, and sauté for 5-7 minutes, until the onion is soft and translucent.
6. Add the cumin, paprika, turmeric, cinnamon, and cayenne pepper to the skillet. Stir to combine, and cook for 1-2 minutes, until fragrant.
7. Add the flour to the skillet and stir to combine. Cook for 1-2 minutes, until the flour is lightly browned and fragrant.
8. Slowly pour in the chicken broth, whisking constantly to avoid lumps. Add the heavy cream and whisk to combine.
9. Add the mixed vegetables and shredded chicken to the skillet, and stir to combine.
10. Season the mixture with salt and pepper to taste. Let it simmer for 5-10 minutes, until the sauce thickens.
11. Roll out the pie crust and place it in a pie dish. Pour the chicken mixture into the crust.
12. Bake the chicken pot pie for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.
13. Remove the pie from the oven and let it cool for a few minutes before serving. Enjoy your delicious Tikka Masala Chicken Pot Pie!