DAYTON, OH (WDTN) – Monika with Maani’s Artisan Indian Cuisine walks us through her Pot Pie recipe with a twist!


  • 3 boneless chicken breast 
  • 2 Tbsp Maani’s Chicken Tikka Masala Spice Blend 
  • 1 small onion chopped 
  • 1 cup carrots, chopped 
  • 1 cup celery, chopped 
  • 2 cloves garlic, chopped 
  • 14 ounce Chicken broth 
  • 1/2 cup of sour cream 
  • 2 Tbsp butter 
  • 2 Tbsp of flour 
  • 2 Tbsp of oil 
  • 1 egg beaten 
  • 1 Sheet of peppridgefarm puff pastry
  • Salt and pepper to taste 
  • 1 large bay leaf


  • Preheat oven at 350 degrees 
  • Sprinkle 1 Tbsp of Maani’s Chicken Tikka Masala on both sides of the chicken along with some salt and pepper.
  • Bake the chicken on a baking sheet for 30 minutes until cooked through. Then take the chicken out and shred with a fork and set aside. 
  • In a large stock pot heat the oil and butter over medium high heat. Add the onions, garlic, bay leaf, carrots and celery and cook for 8 minutes till they begin to soften.  
  • Add 1 Tbsp of Maani’s Chicken Tikka Masala (or more if desired) salt and pepper to the onion mixture and stir together for a few minutes. 
    Then add the 2 Tbsp of flour, stirring constantly until a light brown in color.  Then add the chicken broth in small amounts and stir until it thickens. 
  • Once it starts to thicken then add in the sour cream and heavy cream.  
  • Now you can add in the shredded chicken and mix in well with the creamy mixture. 
  • Transfer the chicken mixture from the pot into a casserole dish.
  • Use some flour onto your counter and roll out the puff pastry to the size of your casserole dish. 
  • Carefully lay the puff pastry directly onto the chicken filling.
  • Then brush the top the puff pastry with the beaten egg. Use a knife to make a few cuts in the puff pastry and place it in your oven for 30 minutes or until golden brown. 

Serve hot and enjoy!