How to Turn a Store-Bought Rotisserie Chicken Into a Potpie for a Crowd | Eater
"This spot has served as a location for Mehreen Karim’s pop-ups and residencies where she presents South and Southeast Asian–tinged dishes like tamarind-accented steak au poivre and chaat masala corn ribs. Her signature approach to stretching rotisserie chicken into an elevated dish shows up here in a chicken korma potpie: a Bengali-inspired filling built from browned fried shallots pureed with chicken skin into the roux, aromatics of onion, ginger and garlic, added vegetables and stock to thicken, and shredded chicken, finished under shingled heart-shaped puff pastry." - Bettina Makalintal
