Indian Chicken Pies

These Indian Chicken Pies are a delightful fusion of comforting British pie traditions and aromatic Indian spices. The filling features tender diced chicken, earthy button mushrooms, and sweet corn simmered in a rich, garam masala-infused stock. Encased in a buttery, flaky homemade pastry, each bite offers a perfect balance of savory depth and delicate texture. Ideal for lunchboxes, potlucks, or a hearty weeknight dinner, these individual pies are easy to assemble and bake to golden perfection.

Cooking Method: Baking, Boiling

Cuisine: Indian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1365

Description

These Indian Chicken Pies are a delightful fusion of comforting British pie traditions and aromatic Indian spices. The filling features tender diced chicken, earthy button mushrooms, and sweet corn simmered in a rich, garam masala-infused stock. Encased in a buttery, flaky homemade pastry, each bite offers a perfect balance of savory depth and delicate texture. Ideal for lunchboxes, potlucks, or a hearty weeknight dinner, these individual pies are easy to assemble and bake to golden perfection.

Directions

1
Melt 2 tablespoons butter in a saucepan over medium heat.
2
Add chopped mushrooms, onion, and garam masala; cook for 2 minutes until softened.
3
Stir in 1/4 cup of the flour and cook for 1 minute to remove the raw flour taste.
4
Gradually stir in the chicken stock and bring to a boil, stirring constantly to prevent lumps.
5
Reduce heat and simmer for 2 minutes, stirring constantly until the sauce thickens.
6
Remove from heat and stir in diced chicken, thawed corn, salt, and pepper.
7
Allow the filling to cool completely before assembling.
8
Sift remaining 3 cups flour into a large bowl and add 1/4 teaspoon salt.
9
Cut in diced margarine and lard until the mixture resembles fine bread crumbs.
10
Add cold water gradually and mix to form a firm dough.
11
Knead gently until smooth, then wrap and refrigerate for 15 minutes.
12
Preheat oven to 375°F (175°C) and place a baking sheet in the oven to heat.
13
Remove dough and cut off 2/3 of it; divide this portion into 4 equal pieces.
14
Roll each piece into a 7-inch circle on a floured surface.
15
Line four 5-inch fluted pie pans with removable bottoms using the pastry circles, allowing slight overlap.
16
Press pastry well into the flutes but do not trim the top edges yet.
17
Divide the remaining 1/3 of dough into 4 equal pieces and roll each into a 6-inch circle for the lids.
18
Spoon the cooled chicken mixture into the pastry-lined pans and smooth the top.
19
Dampen the edges of the bottom pastry with water and cover with the top pastry circles.
20
Seal edges well and trim excess pastry by pressing firmly with a flat knife blade.
21
Make a small steam vent hole in the center of each pie lid.
22
Reroll trimmings and cut out leaf shapes to decorate the tops.
23
Brush pies and leaf decorations with beaten egg for a golden finish.
24
Carefully place pie pans on the preheated baking sheet in the oven.
25
Bake for 40-45 minutes until pastry is golden brown and filling is heated through.
26
Cool slightly before removing from pans and serving.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1365kcal

% Daily Value *
Total Fat 37.3 gg58%
Saturated Fat 12.2 gg61%
Cholesterol 230 mgmg77%
Sodium 254 mgmg11%
Total Carbohydrate 154 gg52%
Dietary Fiber 6.2 gg25%
Sugars 2.2 gg
Protein 87 gg174%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, pie, indian, garam masala, pastry, mushrooms, corn, onion, flaky, savory, baking, lunch, dinner, filling, homemade, comfort food, mini pies, spiced, chicken stock, vegetarian option

Read it online: https://www.chefs-mate.com/recipe/indian-chicken-pies/