Easy Indian Chicken Pot Pie
This Indian chicken pot pie has tender chicken in a rich, creamy garlic and cumin sauce, topped with golden, flaky pastry. An easy family dinner.
Ingredients
- 1 tablespoon oil
- 2 tablespoon butter
- 1 onion diced
- 4 garlic cloves crushed
- 600 g chicken breast cut into small chunks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon green chilli paste optional
- ½ teaspoon ground cumin
- 1 chicken stock cube crushed
- 2 tablespoon plain flour
- 250 ml double cream
- 100 ml water
- Handful of frozen mixed vegetables
- 1 sheet ready-rolled puff pastry
- 1 egg whisked
Instructions
Cook the onion and chicken
- Heat the oil and butter in a large frying pan or saucepan over medium heat.
- Add the diced onion and cook for 3–4 minutes until softened.
- Add the chicken pieces and cook until lightly golden and completely cooked through. Stir regularly so that the pieces cook evenly. Check a larger piece to ensure the centre is cooked.
Add the spices
- Stir in the salt, black pepper, green chilli paste, ground cumin and crushed chicken stock cube.
- Cook for another minute, stirring so that the spices coat the chicken.
Make the creamy sauce
- Sprinkle the plain flour over the chicken mixture and stir well to coat everything. Cook for about 3-4 minutes to remove the raw flour taste.
- Gradually pour in the double cream and water, stirring continuously to prevent lumps from forming.
- Allow the sauce to simmer gently until it thickens and coats the chicken.
- Stir in the frozen vegetables and cook for another few minutes until tender and heated through.
- Check the seasoning. The chicken should be completely cooked and the sauce thick and creamy before removing the pan from the heat.
- Transfer the filling to a round ovenproof pie dish and spread it out evenly.
Prepare the pastry
- Preheat the oven to 200°C conventional / 180°C fan.
- Unroll the puff pastry and cut it into small squares.
- Arrange the squares around the pie dish in a circular, overlapping pattern, working from the outside towards the centre. Slightly overlap each piece to create a concertina-style effect.
- Brush the pastry with the whisked egg.
- Use a sharp knife to make a few small holes in the pastry to allow steam to escape.
Bake
- Place the pie in the preheated oven and bake for 35–40 minutes, or until the pastry is puffed up, crisp and golden.
- The chicken filling is already cooked, so the baking time is for the pastry to cook through and become beautifully golden.
- Allow to stand for 5–10 minutes before serving.
Notes
Recipe Tips
- Cut the chicken evenly - Small, similar-sized pieces cook more evenly and make the pie easier to serve.
- Soften the onions properly - Give them a few minutes in the pan before adding the garlic and spices. This helps develop a sweeter, more rounded flavour.
- Watch the salt - Stock cubes can be quite salty, so taste the filling before adding any extra seasoning.
- Cook out the flour - Stir it into the chicken mixture before adding the cream and water to avoid a raw flour taste.
- Add the cream gradually - Stir continuously as you pour to achieve a smooth sauce without lumps.
- Keep the filling thick - A loose filling can make the pastry soggy. Allow the sauce to thicken before transferring it to the pie dish.
- Keep the pastry cold - Puff pastry rises best when cold, so prepare it just before assembling.
- Don't skip the egg wash - It gives the pastry a lovely golden colour and an attractive finish.
- Make sure the filling is cooked first - The chicken should be completely cooked before the pie goes into the oven. The oven time is intended for baking the pastry.
Variations
Creamy Chicken and Mushroom Pot Pie This is a particularly good variation if you enjoy a richer, more savoury filling. Add sliced mushrooms when cooking the onions and allow them to soften before adding the garlic and spices. For the sauce, replace the 250ml double cream and 100ml water in the main recipe with: 200ml double cream 50ml chicken stock Continue with the recipe as written, stirring the cream and stock into the chicken and mushroom mixture to create a thick sauce. The mushrooms add a lovely savoury flavour, while the slightly reduced amount of liquid creates a particularly rich filling.Other Variations
Use chicken thighs - Boneless, skinless chicken thighs work well and give you a slightly richer filling. Add more vegetables - Peas, sweetcorn, carrots and green beans are all good additions. Make it spicier - Increase the green chilli paste or add a little fresh green chilli with the onion and garlic. Add fresh herbs - A little chopped coriander stirred through the filling just before assembling adds freshness. Make individual pies - Divide the filling between smaller ovenproof dishes and arrange the pastry squares over each one. Baking time may be shorter, so keep an eye on the pastry.What To Serve With Chicken Pot Pie
This pie is quite filling, so I like to keep the sides relatively simple. Fresh cucumber and tomato salad - A refreshing contrast to the creamy filling. Green vegetables - Steamed broccoli, green beans or peas work particularly well. Roasted carrots - Their natural sweetness complements the savoury chicken filling. Simple green salad - Tossed with a lemon dressing, this helps balance the richness of the pastry. Best Garlic Mashed Potatoes - This goes particularly well with pie. Roasted Potatoes and Carrots - Another great accompaniment.Make Ahead and Storage
Make ahead - Prepare the chicken filling up to a day in advance and refrigerate once cooled. When ready to bake, reheat the filling until piping hot, transfer to the pie dish and add the freshly prepared pastry topping. Refrigerator - Allow leftover pie to cool, then cover and refrigerate for up to 3 days. Reheating - Reheat in an oven at 180°C until piping hot throughout. Cover loosely with foil if the pastry is browning too quickly, removing it towards the end to crisp the top. Microwave - Individual portions can be reheated in the microwave until piping hot, although the pastry will lose some of its crispness. Freezing - The chicken filling can be frozen separately for up to 3 months. Defrost thoroughly in the fridge before reheating and adding fresh pastry. I prefer not to freeze the assembled pie as puff pastry can lose some of its texture.Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs are a good alternative. They have a slightly richer flavour and stay juicy when cooked in the creamy sauce. Cut them into small pieces and follow the recipe as written.Can I make Indian chicken pot pie without chilli?
Absolutely. The green chilli paste is optional. You can leave it out completely and still have plenty of flavour from the garlic, cumin and black pepper.Can I use milk instead of double cream?
The main recipe is designed to use double cream and water for a richer filling. Milk will give you a lighter sauce, but the consistency and richness will be different.Can I add mushrooms to the filling?
Yes. Mushrooms work particularly well. Soften sliced mushrooms with the onions, then use 200ml double cream and 50ml chicken stock instead of the main recipe's cream and water quantities.Can I use fresh vegetables instead of frozen?
Yes. Finely diced carrots, peas, sweetcorn and green beans all work well. Cook firmer vegetables until just tender before adding them to the filling.How do I stop the pastry from going soggy?
The most important thing is to make sure the filling is thick before adding the pastry. Keep the pastry cold and bake in a fully preheated oven. Avoid using a watery filling, as excess moisture can prevent the pastry from crisping properly.Why does my sauce have lumps?
Lumps usually form when the liquid is added too quickly to the flour. Add the cream and water gradually, stirring continuously. If necessary, use a whisk to smooth out the sauce.Can I prepare the pie completely in advance?
You can prepare the filling a day ahead, but I recommend adding the pastry shortly before baking. This helps keep the pastry crisp and flaky.How do I know when the chicken pot pie is cooked?
The chicken should be completely cooked before the filling goes into the pie dish. The pastry should be puffed, crisp and golden after baking. If checking the chicken with a food thermometer, it should reach 75°C at its thickest point.Nutrition
Calories: 345kcalCarbohydrates: 6gProtein: 24gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 149mgSodium: 723mgPotassium: 468mgFiber: 1gSugar: 2gVitamin A: 809IUVitamin C: 3mgCalcium: 51mgIron: 1mg
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