Easy Indian Chicken Pot Pie
Easy Indian Chicken Pot Pie - This Indian chicken pot pie is quick to make, delicious and seriously comforting with veggies and heat from gentle aromatic warming indian spices and topped with a puff pastry lid. Once you make it, you will make it again and again!
Ingredients
- 2 tablespoon Oil Vegetable
- 1 ½ Butter
- 1 teaspoon Cumin Seeds
- 2 Onions Diced
- 6 Garlic Cloves Crushed (1 heaped tablespoon Paste)
- 1 teaspoon Green Chilli Paste Adjust according to your taste, Optional
- 320 g Mushrooms Chesnut, sliced
- 600 g Chicken Breast Cubed
- ½ teaspoon Mixed Herbs Optional
- ½ teaspoon Chilli Flakes
- ½ - 1 teaspoon Red Chilli Powder Optional
- ¾ - 1 tsp Salt
- 1 flat tsp Ground Black Pepper
- 75 g Peas Petit Pois
- 75 g Sweetcorn
- 2 tablespoon Plain Flour or Corn Flour or a Chicken Fry Mix Powder
- 100 ml Chicken Stock
- 150 ml Double Cream or Milk
- 375 g Puff Pastry Sheet Rolled out
- 1 Egg Whisked in a bowl
Instructions
- Heat Oil and Butter, Once hot, add Cumin Seeds.
- When they begin to sizzle, add Onions and cook till golden brown over medium low heat.
- Now add the Garlic and Green Chilli and cook for 1 minute.
- Now add the Mushrooms and saute for 5 minutes over medium high heat.
- Add diced Chicken, Mixed Hers, Chilli Powder, Chilli Flakes, Salt and Black Pepper. Sear until lightly golden all over. About 10 - 15 minutes.
- Add Peas and Corn and saute for 2-3 minutes.
- Add the Flour and stir in.
- Now add the Stock. Simmer till thickened.
- Add Double Cream. Cool for 10 - 15 minutes.
- Place filling in a pie dish.
- Add the pastry to the top of the pie dish. Gently cut some slits in the top.
- Brush with Egg wash.
- Cook for 30 minutes at 190 C/Gas Mark 5.
Notes
Top Tips for making this recipe
Puff Pastry
I use a pre rolled sheet in this recipe to make life easier. Try and keep it cold. Puff Pastry likes to be kept cold.Filling
Let the filling cool for at least 15 minutes. This is an important step because the pastry has a high fat content and will begin to melt if all the heat from the filling is hitting it meaning it won’t puff up as much and won’t be as flaky.Pre Freeze
You can place the dish in the freezer for 10 minutes before cooking to make sure everything is nice and cool before cooking.Spices
Adjust the Spices according to your taste. You can add Paprika and Turmeric too.Veg
You can add Broccoli or Carrots to this recipe if you like.Stock
If you have stock that is already salted, adjust the salt in the pie. You can replace this with a cream of mushroom soup if you prefer. In this case omit the flour and there is no need to reduce and cook the soup out for 30 minutes. 5 minutes will be enough.Chicken
You can use pre cooked chicken in this recipe to save time. You can use boneless chicken thighs instead of chicken breast. In this case, you will need to cook the filling slightly longer.If the Pastry has got too warm
If the pastry has become too warm and is softening, place the entire pie in the freezer for 10 minutes before baking. This will help the pastry stay in shape and puff up.Freezing and reheating
To freeze the filling to use at a later date
Let the filling cool completely. Then freeze in an air tight container for up to 3 months. Before baking, let the filling to come to room temperature for 20 minutes, then transfer the filling into the oven dish, cover with puff pastry, egg wash and bake.To freeze the unbaked pie
Don’t egg wash the pie. Make sure the chicken mixture is completely cool before offing the pastry on top. Freeze the unbaked pie by wrapping it in 2 layers of foil. Freeze for up to 3 months. Defrost the pie in the fridge overnight or on the countertop for 1 - 2 hours depending on how hot it is where you are! Brush all over with egg wash. Decrease the temperature to 180 C/Gas Mark 4. Bake for 35 - 40 minutes.To freeze the baked pie
Let t cool completely and wrap in 2 layers of foil. Freeze for up to 3 months. Place in a preheated oven (180 C/Gas Mark 4). Bake until the pie is hot all the way through.Nutrition
Calories: 387kcalCarbohydrates: 28gProtein: 22gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 69mgSodium: 224mgPotassium: 521mgFiber: 2gSugar: 3gVitamin A: 62IUVitamin C: 5mgCalcium: 26mgIron: 2mg
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