Creamy Chicken Pot Pie

When Ramadan falls this is one dish I look forward to prepare! Creamy Chicken pies, just like the name suggests are deliciously creamy  and it like you feel a warmth instantly as though the pot pie was hugging you! These are super delicious and so comforting. Today I plan to make these pot pies my dinner escape, haha, as these are super easy to put together, and so effortless! What else does one need during Ramadan, when you are drained out and all that comes to your mind are fried food. I promise these are better than fried food for iftar!

Now coming back to the recipe, the base is basically veggies in white sauce with chicken broth that gives it a hint of a warm creamy soup. And finish off with some cream and you are good to go! There are two crusts/ Puff pastry layers in this pot pie. Normally we find only the crust layer in pot pies. Even though the pastry gets drenched in the sauce, it is easier to serve this way than the one crust method.

When I make these for Ramadan, it just vanishes into thin air. So comforting, filling and delicious, exactly what you need when you are fasting! When I did make them the first time, I knew this was gonna be a super hit, sautéing the onions in butter brings out this amazing smell that fills the kitchen and house with some amazing aroma that anyone will want to come look what was happening in the kitchen. My little one who sometimes is a very fussy eater, loves it.! I can't be happier! 😍

This is super easy to prepare with basic and minimal ingredients! Without further a do let's get started!

Ingredients:

• 400 gms Puff pastry
• 250 gms Chicken breast
• 3-4 tbsp flour
• 1 cup chicken broth
• 1/2 tsp Black pepper powder
• 1/4 tsp Red Chilli Flakes
• 2-3 tbsp cream
• 4 tbsp butter
• 1 Onion, chopped finely
• 1 large Clove of garlic
• 1 cup Carrot, chopped cube
• 1/2 cup frozen corn niblets
• 1/4 cup frozen Peas
• 1 1/2 cup milk
• Maggi chicken cubes (optional) 

Ingredients :

1. Preheat the oven to 200°C.
2. Roll 200 gm Puff pastry sheet and place on a pie dish.
3. Blind bake the pastry sheet by placing a Parchment paper/baking paper and placing a similar sized pan on it and add some beans etc to give weight so that the Puff pastry won't puff up. Alternatively, you may simply add the beans over the Parchment paper.
   
   
   
   
   
   
   
   
   
   
   
   
   
4. I placed a dish on the Parchment paper for ease of mobility of the beans. I used green gram for weight. 
5. Blind bake for 10 minutes.
6. To make the filling, in a pan add 2 tbsp butter and Sautee the onions, mince a large garlic and Sautee.
7. Next add your carrots, and allow to cook.
8. Next add the remaining butter to make roux, add 3 tbsp of plain flour, allow to cook on low for a minute.
9. Gradually add milk, little at a time and mix so that no lumps are formed.
10. Next add the chicken broth and allow to boil.
11. Next add  you frozen veggies like corn, Peas etc. And a dash of black pepper and red chili flakes
12. Now add your shredded chicken and mix well and add your cream to finish off. 
13. Now roll the second Puff pastry layer and keep aside.
14. Fill the pot pie with the filling and place the second layer of Puff pastry.
15. Using a sharp knife make small cuts on the pie and and give an egg wash. 
16. 
    
    
17. Bake for 20-25 minutes and roast for 5 miminutes for that Crispy flakey look on the Puff pastry. Serve immediately! 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡