Chicken Pot Pie Recipe – Garam Masala & Puff Pastry Delight

Last Updated on 2 months by Neha Deshmukh

Chicken Pot Pie Recipe – Garam Masala & Puff Pastry Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for comfort food that feels a little bit special. This Chicken Pot Pie recipe is exactly that. It’s a hug in a dish, with a lovely Indian twist thanks to the garam masala. I first made this when I was craving something cozy but wanted to move away from traditional flavors – and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average pot pie. We’re taking a classic and giving it a warm, fragrant makeover with Indian spices. The creamy, savory filling is packed with tender chicken and veggies, all topped with flaky, golden puff pastry. It’s surprisingly easy to make, even on a weeknight, and it’s guaranteed to impress. Plus, the garam masala adds a depth of flavor you won’t find anywhere else!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 300 gm boneless chicken
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 25 gm butter
• 4 garlic cloves
• 1 small onion
• 1/4 cup all-purpose flour
• 450 ml low fat milk
• 3/4 cup frozen mixed vegetables
• Salt and pepper to taste
• 1/4 tsp garam masala powder
• 2 tbsp chopped coriander leaves
• 8 puff pastry squares
• 1 egg

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Garam Masala: This is the star spice blend! It’s a warm, aromatic mix that usually includes cinnamon, cardamom, cloves, and cumin. You can find it at most supermarkets or Indian grocery stores. Don’t be shy with it – it really makes the dish.
• Puff Pastry: Store-bought puff pastry is your friend here. It makes life so much easier and gives you that beautiful, flaky crust. Make sure it’s thawed according to package directions.
• Regional Spice Blends: Feel free to experiment! A pinch of curry powder or a dash of cumin can add another layer of flavor. Indian cuisine is all about playing with spices, so have fun!
• Chicken: I prefer boneless, skinless chicken thighs for extra tenderness, but breasts work just fine too.
• Milk: Low-fat milk works perfectly, but feel free to use whole milk for a richer sauce.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the chicken. In a pressure cooker, combine the chicken with turmeric powder, red chilli powder, and salt. Cook until the chicken is tender and cooked through. Remember to reserve about 100 ml of the stock – we’ll need that later!
2. Preheat your oven to 180°C (350°F).
3. Now, for the sauce! Melt the butter in a pan over medium heat. Add the minced garlic and sauté until fragrant – about a minute.
4. Add the chopped onion and cook until it becomes translucent. Then, sprinkle in the flour and cook for another 2 minutes, stirring constantly. This creates a roux, which will thicken our sauce.
5. Gradually whisk in the milk, making sure to smooth out any lumps. Cook until the sauce thickens – it should coat the back of a spoon.
6. Stir in the reserved chicken stock. This adds extra flavor and keeps things nice and creamy.
7. Add the frozen mixed vegetables and cook for about 5 minutes, until they’re tender-crisp.
8. Time for the chicken! Stir in the cooked chicken, and season with salt, pepper, garam masala powder, and chopped coriander leaves. Cook for another 2 minutes to let the flavors meld.
9. Pour the chicken mixture into a baking dish.
10. Arrange the puff pastry squares over the filling. Brush the pastry with a beaten egg – this will give it a beautiful golden shine.
11. Bake for 30 minutes, or until the puff pastry is golden brown and puffed up. Let it cool slightly before serving.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and garlic. Cook in batches if necessary.
• If your sauce is too thick, add a splash of milk. If it’s too thin, simmer for a few more minutes.
• For extra flavor, brown the chicken slightly before adding it to the sauce.
• Make sure the puff pastry is cold before brushing with egg wash.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for plant-based butter and the milk for almond or soy milk. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Use gluten-free all-purpose flour and gluten-free puff pastry.
• Spice Level Adjustment: Add a pinch of cayenne pepper or a finely chopped green chilli for a spicier kick.
• Festival Adaptation: For Thanksgiving or Christmas, add some diced sweet potatoes and cranberries to the filling. It’s a festive twist!

Serving Suggestions

This Chicken Pot Pie is fantastic on its own, but it’s even better with a side salad or some steamed green beans. A dollop of plain yogurt or a sprinkle of extra coriander leaves adds a nice finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can also freeze individual portions for a quick and easy meal later on.

FAQs

1. Can I use pre-cooked chicken in this recipe?

Absolutely! Rotisserie chicken or leftover roasted chicken works great. Just shred it and add it to the sauce in step 8.

2. What type of frozen vegetables work best?

A classic mixed vegetable blend is perfect, but you can also use peas, carrots, broccoli, or whatever you have on hand.

3. Can this pot pie be assembled ahead of time?

Yes! You can assemble the pot pie up to a day in advance. Cover it tightly and refrigerate. Add a few extra minutes to the baking time.

4. How can I ensure the puff pastry is golden brown and flaky?

Make sure the pastry is cold before brushing with egg wash. Also, don’t skip the egg wash – it helps with browning and adds a lovely shine.

5. What is Garam Masala and where can I find it?

Garam masala is a blend of warming spices commonly used in Indian cuisine. You can find it in most supermarkets in the spice aisle, or at Indian grocery stores.

6. Can I substitute all-purpose flour with wheat flour?

You can, but the sauce might be slightly less smooth. Whole wheat flour has a coarser texture.