Desi Chicken Pot Pie

 

 

Ingredients:

• 2 sheets puff pastry
• 1 egg, beaten
• 4 chicken breast halves, or 2 cups leftover cooked chicken
• 2 tbsps cooking oil
• 1/3 cup butter
• 2/3 cup all-purpose flour
• 1 quart heavy cream
• 1/4 cup chicken stock or vegetable stock
• 1 tbsp. minced garlic
• 1/2 small yellow onion, minced
• 1 cup frozen green peas, 
• 1 cup chopped carrots
• Pinch fresh grated nutmeg, optional
• 1 tbsp. Garam Masala Powder
• salt and pepper to taste.
• 
  Directions:

Preheat oven to 425 F.

Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Or  use precooked chicken.

In a large saucepan, melt butter and then slowly add flour, keep stirring , do not let it brown. Slowly add cream and keep stirring. Add chicken stock, garlic, carrots and onion and stir until thickened. Add peas, nutmeg, if using, and cut up chicken. Add garam masala . Remove from heat.

Roll out the puff pastry  sheet. Brush the outside edges of the bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and more garam masala powder. Place on a baking sheet and bake for 15 minutes. Decrease the heat to 400 degrees F and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving. 

Time Saving Tip:

I make the chicken base and cook the pot pie in two batches. Use half of the base and one sheet of pastry for one day, freeze the rest and reuse it some other day. Tastes equally good.