Masala Chicken Pot Pie
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Pot pies originated in medieval Europe and were traditionally made with a pastry crust and filled with meat and vegetables.
This is high protein and non vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.
Masala Chicken Pot Pie
Ingredients
Instructions
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Preheat the oven to 200°C (400°F).
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In a large pan, heat butter and sauté onions, garlic, and ginger until fragrant.
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Add chicken and cook until browned.
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Stir in garam masala, turmeric powder, red chili powder, salt, and black pepper.
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Add potatoes, carrots, peas, chicken broth, and milk. Simmer for 10 minutes.
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In a separate bowl, mix all-purpose flour with water to make a slurry. Add it to the pan and cook until the mixture thickens.
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Transfer the filling to a baking dish.
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Roll out the puff pastry and cover the baking dish with it. Brush the pastry with beaten egg.
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Bake for 30 minutes or until the pastry is golden brown.
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Let it rest for 10 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 5g
- Protein 25g50%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.