Pot Pie is a savory pie dish that can served on its own as a meal with some salad on side and also as a side dish on brunches and parties. The filling options are endless. Typically it is topped with short crust pastry or puff pastry (readymade or homemade) but I will also tell you some other options suitable for people residing in Pakistan. It can be served in a big dish with some interesting designs like basket weave or in individual chicken pot pie with puff pastry.
Ingredients at a glance
Chicken Marinate – soya sauce, salt, black pepper, ginger garlic, baking soda, vinegar, corn flour, oil
Filling – Mix vegetables, butter, flour, milk, stock/water, cream, salt, red chili flakes, white pepper, italian seasoning, onion, garlic
Topping – Puff pastry, egg, sesame and nigella seeds
How do you make Chicken Pot Pie from scratch?
Pot Pie filling is usually made from scratch however the crust can be store bought or homemade. I usually make my chicken pot pie with puff pastry crust either store bought or I make at home. You can also buy or make short curst pastry which just goes well it.
Step 1 – Marinate chicken in soda, vinegar, salt, black pepper, corn flour, soya sauce and ginger garlic for 10 minutes.
Step 2 – In 1 tablespoon olive oil, saute the chicken till tender and cooked on high flame.
Step 3 – Remove the chicken and set aside. In the same pan, melt butter, add onion garlic.
Step 4 – Add vegetables one by one starting from which takes more time to cook.
Step 5 – Sprinkle flour, cook for 2 minutes and add stock/water, milk and cook until thickens. Add all the spices, chicken, corns and peas. Stir in some chopped coriander/cilantro.
Step 6 – Divide the mixture in individual ramekins or small baking bowls or one large bowl.
Step 7 – Place puff pastry as required, cutting where necessary.
Step 8 – Brush with egg, sealing the puff pastry to the edges using some more egg. Sprinkle with seeds and bake.
You can check a short video here on my instagram page.
FAQs
What should I serve with Chicken Pot Pie?
Chicken Pot Pie is a meal on its own with vegetables, protein and dairy in its filling and carbohydrates as topping in the form of crust. However, I would like to have it with a nice green salad with some tangy dressing to lighten things up! A nice cocktail or mocktail would also go nicely with it. I have a great master salad recipe that you can make at home with available ingredients.
Substitution and Variations
A great option for people in Pakistan is to use the savory puff biscuits or savory baqar khani/kharay biscuit. These are already baked savory biscuits commonly available in bakeries and can be used to top the pot pie mixture however be mindful that baking time will be reduced considerably and you should keep the sauce and filling 90%ready. (consistency wise)
You can add any mix of vegetables like broccoli, potato, red capsicum etc. but not soft vegetables like tomatoes.
Storage and Make Ahead
You can make the filling a day ahead and then bake with the puff pastry the day of serving. Keep the mixture a little runny as the liquid will get absorbed sitting in the fridge.
You can also prepare the whole pie and just bake it to 80%and bake the rest at the time of the serving.
To reheat the prepared pie, simply cover in foil and bake in a preheated oven for 10 minutes at 350 F.
Recipe
Mini Chicken Pot Pies
Pot Pie is a savory pie dish that can served on its own as a meal with some salad on side and also as a side dish on brunches and parties. The filling options are endless. Typically it is topped with short crust pastry or puff pastry (readymade or homemade) but I will also tell you some other options suitable for people residing in Pakistan. It can be served in a big dish with some interesting designs like basket weave or in individual chicken pot pie with puff pastry.
Ingredients
For the Chicken
- 250 grams boneless chicken breast, cubes
- pinch of baking soda
- dash of vinegar
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon salt
- 1/2 teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 1 teaspoon Corn Flour
- 1 teaspoon Soya Sauce
For the Filling
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 4 tablespoons Butter
- 1/2 cup Flour/Maida
- 1 1/2 cup chicken stock/water *
- 1 1/2 cup milk
- 1/2 cup cream
- 1 1/2 cups chopped vegetable mix**
- 1 teaspoon mix Italian herbs (orgegano, thyme, basil)
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon white pepper
- 1 teaspoon salt
For the topping
- Puff Pastry, as required
- 1 egg, beaten
- sesame and nigella seeds, as required
Instructions
For the Chicken
- Marinate chicken cubes in all the ingredients for 10 minutes.
- Stir fry until tender and keep aside.
For the Filling
- In the same pan, melt butter, add onion and garlic.
- Saute for 2 minutes and add vegetables like carrot, potatoes, broccoli that are hard. Cook until 80% done.
- Add mushrooms quartered.
- Sprinkle flour and all spices.
- Whisk in stock/water, milk and cook until thickens.
- Add cream, cooked chicken and rest of the vegetables like corns and peas.
- Add in chopped coriander.
- Place in the ramekins or large baking dish.
For the Topping
- Place puff pastry, if its a dough, roll out to 1/8 inches thick.
- Cut and trim as necessary to fit in the dish.
- Brush with beaten egg lavishly and on the inner sides to secure with the dish.
- Sprinkle seeds if using and cut some slits to let the steam escape.
- Bake in a pre-heated oven at 350 F for 20-25 minutes until golden brown. You might want to open the top grill to add the final color.
Notes
* If you are using water, you can add chicken stock cube. I prefer plain water instead because of the additives and artificial flavors.
**Mix vegetables, you can use frozen or make your own. I like carrots, mushrooms, corns, peas. Brocolli and potatoes, chopped are a great option too.
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