Garlicky Chicken and Vegetable Pot Pie

Indian Chicken Pot Pie

One of my many on-campus jobs was at the university cafeteria where I made countless little and huge chicken pot pies. I never ate them since they weren’t  halaal, but I came up with a version that appealed to me with some aromatics and ingredients that are commonly found in my kitchen.

This is basically a pie filled with boneless chicken and vegetables in a milk-based sauce.

Recipe: Garlicky Chicken and Vegetable Pot Pie

Categories: Main Dishes; Chicken

Accompaniments: Garden Salad

Servings: 8

Ingredients:

Filling:

For the chicken:

  • 1 tsp oil
  • 1 1/2 cups of raw boneless chicken breast, cut into small cubes
  • 1 tsp garlic paste
  • 1/4 tsp ginger paste
  • 1/4 tsp black pepper powder
  • 1/4 tsp salt
  • 1/4 cup water

For the vegetables:

  • 2 cups frozen mixed vegetables (the mix I use has green peas, green beans, diced carrots, corn kernels)

For the white sauce:

  • 1 cup 1% milk
  • 1/2 tsp garlic paste
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp chili flakes, don’t use chili powder since it will change the color of the filling
  • 1 Tbsp butter
  • 1 Tbsp flour

For the pie crust:

  • Pie Crust Mix, 270g packet (I use Dr. Oetker’s), use a mix that needs only water to form a dough. It is a relatively inexpensive and commonly found ingredient. I bought mine at Wal-Mart.

Alternatively, you can search on how to make your own pie crusts or use pastry/filo sheets. Be creative with the crust! I use pie-crust since it can be re-heated in the microwave, unlike filo or pastry sheets.

Tools Needed:

  • 8-inch pie plate
  • rolling-pin

Directions:

For the chicken:

  • In a medium-sized pot, heat the oil. Add the raw chicken, water, garlic paste, ginger paste, black pepper powder and salt. Cover and cook through on medium heat, takes about 10-15 minutes. When done, there still might be some water. Don’t drain it, set aside (will need it in the white sauce).

For the vegetables:

  • Bring to boil some water in a pot. Add the frozen vegetables. Cook for 3-5 minutes. Drain.

For the white sauce:

  • Melt the butter in a small pot.
  • Add the white flour and mix. Ensure all the flour is coated in the butter. Cook for 1 minute or so.

Butter and flour

  • Slowly add the milk while stirring. Add the garlic, salt and chili flakes.
  • Taste check for salt.
  • Add any water from the boiled chicken (should not be more than 1/8-1/4 cup).
  • Bring mixture to a slow boil while continually stirring. It will thicken to the consistency of ranch dressing.
  • Once thickened, add the chicken and vegetables.
  • Set aside to cool slightly.

For the pie crust:

  • Follow the instructions on the pie mix crust packet and make the dough. Divide into two equal portions and work with one portion at a time. Refrigerate the other portion for the time-being.

Ready-made pie crust

  • Grease the pie plate with oil. Pre-heat oven to the temperature listed on the packet (425°F for this particular mix).
  • Roll out one portion of the dough into a rough circle about 10 inches across.
  • Place on pie plate and poke holes with a fork.

Bottom layer of pie

  • Place in oven and cook about 3/4 way through, about 7-10 minutes.
  • Put the cooked filling into the pie.
  • Roll out the second piece of dough and cover the filling with it.
  • Poke holes on the surface of the pie with a fork.
  • Return to the oven and continue to bake for another 12-15 minutes till the crust is golden brown.

Chicken Pot Pie

Enjoy!

Approx. nutritional content:

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