How to Turn a Store-Bought Rotisserie Chicken Into a Potpie for a Crowd | Eater

"This marketplace/venue has hosted Karim’s pop-up events where she highlights South and Southeast Asian flavors—examples include steak au poivre with tamarind and chaat masala–spiced corn ribs—and demonstrates resourceful techniques like transforming a single rotisserie chicken into a communal chicken korma potpie. The filling leans on Bengali korma traditions: deeply caramelized fried shallots pureed with chicken skin to flavor a roux, a base of onion, ginger and garlic, added carrots, celery and stock to thicken, and torn rotisserie chicken, all topped with decorative shingled puff pastry." - Bettina Makalintal