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Christmas Special: Chicken Pot Pie

Dec 20, 2012







This Christmas, cook yourself the best chicken pot pie.


    3 tbsp lemon juice
    Salt to taste
    Red masala
    1/2 cup onions finely chopped
    1/2 kg puff pastry
    2 medium sized carrots finely chopped
    2 tbsp butter
    1 egg
    2 tbsp all purpose flour
    1 whole chicken leg (shredded)
    1 tsp cumin, 1 tsp rosemary, 1 tsp thyme
    2 cups chicken broth
    200g button mushrooms finely chopped


 1. In a pan, heat 2 tbsp butter. Once the butter melts add onions, mushrooms, salt and lemon juice.

2. Now add 1 tsp cumin, rosemary, thyme, red masala and stir well.

3. Add shredded chicken along with lemon juice, salt, flour, chicken stock.

4. Place the pastry on it, sprinkle some flour on the pastry.

5. Roll the pastry and place a ramekin on the pastry & mark 1 inch space away from it.

6. Cut the pastry according to the 1 inch marking made on it.

7. Place the cut out pastry on the ramekin and put the ramekin into the chiller.

8. Once the ramekins are removed from the chiller, put an adequate serving of the filling inside.

9. For the egg wash: Break 1 egg & whisk it.

10. With a brush, brush the edges of the ramekin with the egg wash.

11. Close ramekin with the pastry and ready to serve.

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