I did a little jig when I saw what the Daring Bakers’ challenge for this month was – we had to make Pot Pies! I’ve eaten a couple of these and always been amazed at how delicious they are, anything you put into them – veggies, meat or even mushroom – always ensures a lip smacking result. Needless to say I couldn’t wait to make these pies in my kitchen.
This month the hostess was Hannah of Rise and Shine and she challenged us to make Pot Pies, but of course. However there was a catch – the top and bottom of the pies needed to have a crust and the filling had to be something savoury. I grinned even wider! For those of you who know, I don’t have much of a sweet tooth and I’m partial to baking savoury goodies than sweets. So yay!
Initially I thought of doing a Mediterranean filling with loads of veggies, garlic and herbs. But when I bounced the idea off the husband, he came up with a better suggestion: Why not fill it with some spicy, yummy chicken kheema? That was the ‘ting’ moment and I couldn’t wait to begin making this pie.
Pot Pie with Chicken Mince
For the pie crust, see here
For the filling
300gms of chicken mince
1 large onion, chopped
1 large tomato, chopped
1 green chilli, minced
2 tsp of ginger-garlic paste
2 tbsp of green peas, shelled
1/4 tsp of haldi/ turmeric powder
1 tsp of red chilli powder
1/2 tsp of garam masala powder
1 tbsp of coriander leaves, chopped
1 tbsp of vegetable oil
Salt to taste
Heat the oil in a pan and add the onions to this, when they begin to brown add the ginger garlic paste and saute until the raw smell goes away. Add the tomatoes next and fry some more. Following this add the haldi, chilli, red chilli powder and fry for about 2 minutes more.
Now add the chicken mince to this along with 1 cup of water and allow it to cook a little. After about 3 minutes add the green peas, garam masala and salt. Cover and cook until it is done. Sprinkle the chopped coriander leaves and turn off the flame.
Allow the kheema to cool down till it reaches room temperature before proceeding.
To complete the Pot Pie
Divide the dough into two portions, one a little large than the other, and roll it out till it is about 1/4 inch thick. Take the larger portion and layer the bottom of a baking dish with it.
Pierce this all over with a fork and brush with some vegetable oil. Now blind bake this for about 10 minutes at 180 degrees in the oven.
Remove the baking dish from the oven and fill the kheema into it. Take the other piece of pie crust and cover the pie with it. Make a few slits on top and brush it with some oil. Bake this in the oven for 15 minutes at 160 degrees or until the top turns a warm golden brown. Remove from the oven, allow it to cool down, cut into slices and serve warm.
* I’ve used a simple recipe for the crust. You can add some pizzaz to ut by throwing in some herbs or spices into the dough.
* To make this more yummy, add a layer of grated cheese and some mint leaves. Heaven!
* The fillings for these savoury Pot Pies can be anything, you can even use soya mince and cook it the same way as the chicken. It makes for a yummy filling.