Here is the filling just before I topped it with the crust. I made a roux using some chicken broth I had canned a few months ago along with some cream and milk. I added as vegetables onion, a diced potato, some diamond-cut carrots, mushrooms, and some frozen mixed vegetables. At the last minute I added the chicken tikka. I added the usual chicken herbs.
Here it is just out of the oven.
And here is my portion ready to eat. I wasn't sure if the tikka flavor would come through but it certainly did. I am very happy with the cross-cultural combination. One could clearly make an Indian chicken pot pie with all sorts of interesting spices; I might just do that soon. But the tikka also enriches a traditional American hearty meal, too.