Chicken Pot Pie | Sanjeev Kapoor Khazana

Chicken pieces cooked in mild spices with stock. Watch this video to find out how to make this recipe.

CHICKEN POT PIE

Ingredients

250 grams boneless chicken, cut into small cubes
Puff pastry dough as required
2 tablespoons refined flour + for dusting
1 tablespoon oil + for greasing
1 tablespoon butter
1 medium onion, finely chopped
1 small carrot, cut into small cubes
Salt to taste
Crushed black peppercorns to taste
4-5 fresh thyme sprigs
1½ cups chicken stock

Method

1. Preheat oven to 180° C. Grease a baking tray with some oil and dust with some flour.
2. Dust the worktop with some flour, place the dough and roll out to make a thick sheet.
3. Cut the sheet into roundels using a medium size cookie cutter, prick using a fork and place on the greased tray. Put the tray into the preheated oven and bake for 10 minutes.
4. Heat 1 tablespoon oil in a non-stick pan. Add butter and chicken and cook for 1-2 minutes. Add onion and carrot and sauté for 1 minute.
5. Add salt, crushed peppercorns and 2 tablespoons flour, mix and cook for 1 minute. Add thyme and mix. Add chicken stock, mix and cook till mixture thickens.
6. Pour the chicken mixture into individual ramekin moulds, place one baked puff on top and serve immediately.

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Cuisine - Fusion

Course - starter

Dish - starter