Spicy Chicken Pot Pie

AuthorFatimaDifficultyIntermediate

There's something undeniably comforting about a homemade Chicken Pot Pie. It's a timeless dish that brings together tender chicken and a medley of vegetables, all wrapped up in a flaky, golden crust. Perfect for a cozy family dinner or a satisfying meal on a chilly evening, this recipe is sure to warm hearts and bellies alike.

Yields4 Servings
Prep Time30 minsCook Time1 hr 15 minsTotal Time1 hr 45 mins
 2 unbaked (9") pie crusts or 2 (10" diameter) puff pastry sheets, rolled thin
 250 g boneless chicken breast, cubed
 ½ cup peas
 1 carrot, cubed
 ¼ cup sweet corn
 3 tbsp butter
 3 tbsp all-purpose flour
 1 medium onion, finely chopped
 4 tbsp fresh coriander leaves, chopped
 2 green chilies, chopped
 Juice of half a lemon
 Salt, to taste
 1 tsp black pepper powder
 1 cup milk
 1 ½ cups chicken broth (reserved from boiling the chicken)
1

In a pot, combine chicken, peas, carrots, and sweet corn with 2 cups of water, a pinch of salt, 1/4 tsp garlic paste, and 1/4 tsp black pepper. Cover and simmer on medium heat for 15 minutes. Drain, reserving the broth.

2

Preheat your oven to 200°C (392°F).

3

In a saucepan, melt butter over medium heat. Sauté the onion until soft. Sprinkle in flour and cook for 2-3 minutes on low heat. Add black pepper powder, then gradually whisk in milk and broth to prevent lumps. Simmer until the gravy thickens.

4

Stir in the boiled chicken and vegetables. Adjust seasoning with salt and pepper. Add coriander, chilies, and cook for another minute. Remove from heat and stir in lemon juice.

5

For a crispy base, place one pastry sheet in a buttered pie plate, pierce with a fork, and bake for 15 minutes until golden. Let it cool.

6

Pour the chicken mixture over the pre-baked crust. Top with the second pastry sheet, trim excess, and crimp edges. Cut slits on top.

7

Brush with egg yolk and bake for 30-45 minutes until golden brown.

8

Let the pie rest for 10 minutes before serving.

Tips:

  • For a lighter version, omit the bottom crust and simply use the pastry as a topping.
  • Ensure the filling is not too hot when adding to the crust to prevent it from becoming soggy.
  • For an extra golden crust, brush the pastry with a mixture of egg yolk and a tablespoon of water.
  • Letting the pie rest before serving allows the filling to set, making it easier to slice.

Enjoy your Chicken Pot Pie with a side of fresh salad or crispy fries for a complete and satisfying meal!

Ingredients

 2 unbaked (9") pie crusts or 2 (10" diameter) puff pastry sheets, rolled thin
 250 g boneless chicken breast, cubed
 ½ cup peas
 1 carrot, cubed
 ¼ cup sweet corn
 3 tbsp butter
 3 tbsp all-purpose flour
 1 medium onion, finely chopped
 4 tbsp fresh coriander leaves, chopped
 2 green chilies, chopped
 Juice of half a lemon
 Salt, to taste
 1 tsp black pepper powder
 1 cup milk
 1 ½ cups chicken broth (reserved from boiling the chicken)

Directions

1

In a pot, combine chicken, peas, carrots, and sweet corn with 2 cups of water, a pinch of salt, 1/4 tsp garlic paste, and 1/4 tsp black pepper. Cover and simmer on medium heat for 15 minutes. Drain, reserving the broth.

2

Preheat your oven to 200°C (392°F).

3

In a saucepan, melt butter over medium heat. Sauté the onion until soft. Sprinkle in flour and cook for 2-3 minutes on low heat. Add black pepper powder, then gradually whisk in milk and broth to prevent lumps. Simmer until the gravy thickens.

4

Stir in the boiled chicken and vegetables. Adjust seasoning with salt and pepper. Add coriander, chilies, and cook for another minute. Remove from heat and stir in lemon juice.

5

For a crispy base, place one pastry sheet in a buttered pie plate, pierce with a fork, and bake for 15 minutes until golden. Let it cool.

6

Pour the chicken mixture over the pre-baked crust. Top with the second pastry sheet, trim excess, and crimp edges. Cut slits on top.

7

Brush with egg yolk and bake for 30-45 minutes until golden brown.

8

Let the pie rest for 10 minutes before serving.

Spicy Chicken Pot Pie