It’s getting colder and we’re craving our favourite comfort foods in a big way. Growing up, Chicken Pot Pie was a frequent item on the dinner table at our Grandma & Poppa Griffin’s house. For our Grandma, born in Scotland and our Poppa, born in New Brunswick with English and Irish roots, it was a comforting taste of home and what they grew up eating with their families. Chicken Pot Pie very much has that same nostalgic warm & fuzzy feeling for us.
Although from time to time, you’ll still catch us eating traditional pot pie, since our childhood our tastes have developed to prefer more bold, complex flavours that the traditional recipe just doesn’t provide.
Our Chicken Pot pie with Indian Spices is a subtle twist on this well known classic. It takes traditional pot pie ingredients: tender chicken, carrots, peas and potato and subtly infuses them with a hint of warm Indian Spices like Tumeric, Cumin and Garam Masala. The result is a super comforting and warming dish that will excite your taste buds while still giving you that warm fuzzy feeling.
We decided to make 8 mini personal sized pies for maximum cuteness. They also make for a great take to the office lunch. You can also use the recipe below to make two full sized pies if you prefer.
While cooking this was a breeze, this is the most complex recipe we’ve written so far. That being said, if you see or experience any hurdles or wtf moments we would love any feedback you have in how to improve our recipe writing
Pie Crust: We used Martha Stewart’s recipe for Pate Brisee found here and made 2 batches for 8 mini pies. Make 2 separate batches, rather than one big batch so the dough is easier to work with.
- 2 1/2 cups all-purpose flour (x2)
- 1 teaspoon salt (x2)
- 1 teaspoon sugar (x2)
- 1 cup (2 sticks) unsalted butter chilled and cut into small pieces (x2)
- 1/4 to 1/2 cup ice water (x2)
Store bought puff pastry or phyllo dough would work also, but nothing beats homemade pie crust.
- 2 tbsp cooking oil (we used grape seed oil)
- 2 medium yellow onions, diced
- 1 whole cinnamon stick
- 2 cloves garlic, finely minced
- 2 tomatoes, diced
- 1 tbsp fresh ginger, minced
- salt & pepper
- 1 tsp Tumeric
- 1 tbsp Ground Cumin
- 1 tbsp Garam Masala
- 2 boneless, skinless chicken breasts, fat trimmed and cut into small chunks
- 6 boneless, skinless chicken thighs, fat trimmed and cut into small chunks
- 2 cups Chicken Stock
- 3 carrots, peeled and diced
- 4 large Yukon Gold Potatoes, peeled and cubed into small pieces
- 1 cup frozen peas
- 8 foil pie plates (about 4.5″ in diameter)
- Prepare both batches of dough and refrigerate in 8 equal portions (if making personal pies like we did).
- Prep all ingredients so they’re ready to go.
- Pre-heat oven to 375F
- In a large pot over medium heat, add oil and preheat for 1 min
- Add onions and cinnamon stick and cook until onions are translucent
- Add garlic and cook for another 3 min or until garlic is really fragrant
- Add ginger, tomatoes and all spices
- Cook for another 5 min, stirring frequently
- Add chicken and cook, stirring frequently until cooked on the outside (5-7 min)
- Add chicken stock
- Add potatoes, carrots
- Bring mixture to boil, reduce heat and simmer for 15 min
- Add frozen peas 10 min into simmering (so peas aren’t mushy)
- Remove and discard cinnamon stick
- Remove from heat and set aside
- Remove dough from fridge, divide each ball into 2 (one for the bottom crust, one for the top crust)
- Roll out dough into 2 circles and place into tin pie plates, fill with filling and cover with top crust
- Pinch sides together and make slits on the top for steam to escape
- Repeat with all pies and place them on large baking tray to catch spillage
- Bake at 375 for about 30 min until crust is golden brown and filling is oozing out
- Let cool for 10 min before serving