Spiced Chicken Pot Pies
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1034
- Total Fat
- 72
- Saturated Fat
- 22
- Carbohydrates
- 35
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 59
- Cholesterol
- 375
- Sodium
- 1541
- Total: 1 hr 40 min
- Active: 50 min
Ingredients
For the Hawaij Spice Blend:
2 teaspoons ground turmeric
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
For the Pot Pies:
2 tablespoons canola oil
6 bone-in, skin-on chicken thighs
Kosher salt and ground black pepper
1 yellow onion, diced
3 large carrots, thinly sliced into coins
3 stalks celery, sliced
1 teaspoon grated fresh ginger
6 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken or vegetable stock
1/2 bunch fresh dill, finely chopped
1/2 bunch fresh parsley, finely chopped
3/4 cup peas (fresh or frozen)
1/2 cup heavy cream
1 sheet frozen puff pastry, thawed overnight in the refrigerator or at room temperature for 20 to 30 minutes
1 large egg beaten with a splash of water, for egg wash
Flaky sea salt
Sesame seeds, for topping
Directions
- Make the spice blend: Mix all the ingredients together. Store at room temperature in an airtight jar for up to 3 months.
- Make the chicken pot pies: Preheat the oven to 425˚ F. Heat the canola oil in a large ovenproof skillet or pot over medium-high heat. Sprinkle the chicken thighs generously on both sides with kosher 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, transfer the pan to the oven and bake until the internal temperature reaches 165˚ F, 10 to 15 more minutes. Transfer the chicken to a plate, leaving the fat in the pan. Heat the pan over medium heat and add the onion, carrots, celery and a pinch of kosher salt. Cook, stirring, until softened, 7 to 10 minutes. Add the ginger and 1 tablespoon of the spice blend to the vegetables 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 the stock to the vegetable mixture, a ladleful at a time, allowing it to thicken before adding more. Stir in the dill, parsley and peas and then reduce the heat 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 vegetable mixture. Stir in the heavy cream. Taste and adjust the seasoning as desired.
- Ladle into four 1/2-quart ovenproof 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 4 equal squares and cut a few slits in the center of each (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 pot pies so that it sits comfortably. Brush the tops with the egg wash, 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 before serving.