Tuesday, April 26, 2016

Tuesday Treat: Easy Chicken Pot Pie

I love pies... whether sweet or savory.
...piping hot with a crunchy buttery crust that just melts in your mouth.
Whether they are full of the seasonal fruits like apples (Apple Cobbler) or bananas (Banofee pie)
or filled with vegetables or chicken like I will be showing you today!
Its a fantastic one-dish meal or a part of a fantastic continental dinner that will wow your guests!
Now in my version, there is no readymade cream of chicken soup, or crescent roll or ready made rotrisse (pre cooked) chicken... (though you can use them if you like)
Its a Chicken Pot-Pie recipe where everything is made from scratch, with readily available stuff.

For the short crust pastry:
(everything should be cold, but NOT frozen and not at room temp.)
2 cups maida
pinch of salt
1/2 tsp of cinnamon powder
pinch of nutmeg
100 gms/1 cup butter
2 spoons of water or milk to combine (mix well) do not kneed

Directions for the pastry:
1- Mix the dry ingr. given above and then mix in the cold butter, then add bit by bit of cold water to combine all the flour into a ball,(DON'T KNEED)
2- Keep the dough covered in a cling film in the fridge for a couple of hours.
3- Cut out a cling film or a parchment paper , (it should be bigger than the pie dish) and spread it on the counter-top.
Take the ball of dough out of the fridge, divide it into two balls. And lay one ball on the cling film... and roll it out like a chapati/tortilla- it should be slightly bigger than the pie dish.
Do the same with the other ball as well.
4- Lift one chapati/tortilla along with cling film base, and invert it over the greased pie dish. (the cling film helps in lifting the rolled out dough without breaking.)
5- Press it into the dish with fingers, all along the side edges as well. It should be slightly higher the the side because on cooking it tends to shrink.
6- Pierce the pie base with fork and blind-bake for 20 minutes at 160 C or till it becomes slightly brown. Keep aside.

The POT-PIE Filling:

Chicken breast- 400 gms (or two breasts) cut into small pieces and seasoned with salt and pepper.
2 cups of mixed veggies- peas+carrots+cauliflower+beans+capsicum (all 1/2 inch pieces-steamed)
1 onion cubed small
3-4 garlic cloves
1/2 cup milk
1/2 cup chicken stock
1 tbsp refined flour (maida)
1/2 cup cheese
1 tbsp oil
salt and pepper to taste

1- Heat the oil in a deep bottomed pan, saute onion till translucent but not browned.
2- Add the chicken pieces and cook covered on low heat till cooked through (about 15 minutes)
3- Remove the chicken pieces and keep aside.
4- Keep the chicken drippings in the pan (the oil and juices of the chicken) and add the garlic. Saute till fragrant.
5- Add the maida and stir till light brown, then pour in the milk and chicken stock.
6- Keep cooking on low heat till it thickens slightly and starts coating the back of the spoon.
7- Now add the steamed vegetables, chicken, cheese and stir to combine.
8- Check the seasoning and add the salt and pepper as per your taste.

9- Pour this veggie+chicken sauce into the blind-baked  pie dish with the crust.
10- Now take the other short crust pastry the you rolled out on a cling film, and invert it over the chicken filling..... pinching the edges like shown in the picture below with your fingers or with a fork. Also cut little vents on the top to let the steam escape when baking.

11- Whip up an egg white and give the top of the pie a wash with it.
12- Bake at 200C for 20 minutes or till golden brown on the top.
13- Enjoy it piping hot, straight from the oven! 

This is such a scrumptious single dish dinner that you don't even need a side dish accompaniment!

P.S.  You can even make it a vegetarian Pot-Pie by omitting chicken (and adding more veggies instead or even some cottage cheese- paneer cubes) and instead of using chicken stock, you can use vegetable stock or even plain water.

here is a version that you can pin on Pinterest. :)


  1. Dear Mrs Hasanahmad, Greetings from a fellow Army wife! It is so amazing to come across your blog which is a jackpot of ideas, knowledge and a whole lot of fun! Look forward to reading more.


    1. thank you Shilpa for the compliments :-) and really great to connect- army wife to army wife!
      went thru yr sweet blog too, you write quite well!
      will be getting back to my blogging after a month long break so hopefully you'll get to see/hear more from me! would love yr comments on n off.

  2. Thank you so much for your kind words Mrs Hasanahmad! Will surely be following your blog and writing to you! :) Have a good holiday!


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