SPICED CHICKEN POT PIES
Steps:
- For the spice blend: Mix all the ingredients together. Store at room temperature in an airtight jar for up to 3 months.
- For the chicken pot pie: Preheat the oven to 425 degrees F. Heat the oil in a large ovenproof skillet, braiser or pot over medium-high heat. Sprinkle the chicken thighs generously on both sides with salt and pepper and place skin side down in the skillet. Cook until the skin is golden and crisp, about 10 minutes. Then turn the thighs over and transfer the pan to the oven and bake until an internal temperature of 165 degrees F, 10 to 15 more. (Alternatively, you can turn the chicken thighs and on the stove and not for 15 to 18 minutes more, but it might get spitty!.) Transfer the chicken to a plate leaving the fat in the pan. Heat the pan over medium and add the onion, carrot, celery and a pinch of salt and cook, stirring, until softened, 7 to 10 minutes. Add the ginger and hawaij to the vegetable mixture and cook for another minute, add the flour and cook, stirring, for another minute.
- Meanwhile, bring the stock to a simmer in a small saucepan. Gradually add a ladle of the stock into the vegetable mixture and cook, stirring, allowing it to thicken before adding another ladle full. Stir in the dill, parsley and peas and then reduce to low. Pull the chicken off the bones, discard or snack on the skin, chop the chicken into bite-size pieces and add it to the pan. Stir in the heavy cream. Taste and adjust seasoning as desired.
- Ladle into 4 1/2-quart oven proof bowls or cocottes and place them on a rimmed baking sheet, which will make them easier to transfer and will also catch any of the mixture that overflows in the oven.
- On a work surface, roll out the puff pastry sheet so that it's big enough to cut into 4 squares that are about an inch larger than the bowls. Cut into four equal squares and cut two slits in the center (it's easiest to do this while the puff pastry is on the counter versus on top of the pies). Lay the puff pastry on top of the bowls so that it sits comfortably. Brush the tops with egg wash and sprinkle with a pinch of flaky salt and cover liberally with sesame seeds. Bake until the pastry is golden, about 20 minutes. Let cool slightly and serve.
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Hathya Thayananthan
[email protected]These pot pies are a great way to warm up on a cold day.
Sajid Khan
[email protected]I love the spices in this recipe. They give the chicken a really unique flavor.
Erik V Campillo
[email protected]These pot pies are the best I've ever had. I highly recommend them.
Driver Rider
[email protected]I'm so glad I found this recipe. It's a new family favorite.
oussama tounekti
[email protected]These pot pies are so good, I could eat them every day.
M A Y A
[email protected]I added some chopped fresh herbs to the filling and it really took the flavor up a notch.
Jean Rooney
[email protected]I love that this recipe uses a store-bought pie crust. It saves so much time.
Tashi Belmat
[email protected]These pot pies are a great way to use up leftover chicken. They're also a great make-ahead meal.
Duduwa Raut
[email protected]I've never made pot pies before, but this recipe was so easy to follow. They turned out perfect.
Muhammad Waleed Qureshi
[email protected]I made these pot pies for my kids and they loved them. They're a great way to get them to eat their vegetables.
Ramchandra Sharma
[email protected]These pot pies are the perfect comfort food. They're warm, hearty, and filling.
Foday Sesay
[email protected]I'm not a big fan of chicken pot pie, but this recipe changed my mind. It's so delicious!
Christian Stagner
[email protected]I made these pot pies in individual ramekins and they were perfect for a party.
Md gpnrenre
[email protected]The crust on these pot pies is the best I've ever had. It's so flaky and buttery.
Ashleigh Mancer
[email protected]I added some chopped vegetables to the filling and it turned out great. This is a really versatile recipe.
Kristy Gray
[email protected]These pot pies are so easy to make and they taste amazing. I love that I can use leftover chicken.
Newton Saha
[email protected]I've made this recipe several times and it's always a winner. The spices give the chicken a really nice flavor.
Noah Squat
[email protected]I made these pot pies for a potluck and they were a huge success! Everyone loved them.
Aliah Costas
[email protected]These pot pies were a hit with my family! The chicken was tender and flavorful, and the crust was flaky and golden brown.