Italian Chicken Pot Pie

Had a small packet of chicken in the deep freezer and only 4 puff pastry sheets remaining, since there was Bechamel Sauce too in the refrigerator I decided to make this pot pie for our evening meal.  I got only two pot pies.    In this pot pie I used different type of spices, dill and steak pepper.

Earlier I used to never like the smell of dill but after using the dry dill, started to like the flavour of the same.  In this pot pie even the  steak pepper gives a very awesome.  If you do not have this do not hesitate to prepare this pie you can use pepper powder.  This was very filling and complete meal with veggies too.  We enjoyed this for our dinner.   So here goes the recipe.

Ingredients

4 Sheets Puff pastry - square sheet
1 Egg - beaten
1 Cup Chicken – cut into small pieces
½ Teaspoon Ginger- Garlic paste
½ Teaspoon Black pepper powder
1 Teaspoon Lime juice
1 Tablespoon Oil
1/2 Medium size Onion - minced
1 Tablespoon frozen Green peas,
1 Tablespoon chopped carrots- chopped in small cubes
2 Tablespoons Red, yellow and green capsicum – chopped in small cubes
Pinch  grated Nutmeg
A pinch dried Celery
A pinch dried Dill
A pinch dried Mint

 A pinch Steakpepper
A pinch White pepper powder
Salt to taste
½ Cup Bechamel Sauce
1 Cheese cube

Method
Preheat oven to 180 degrees.

Season chicken with ginger – garlic paste, lime juice, salt and pepper. Heat oil in a pan add onion and all the vegetables saute for a minute then chicken and all the spices and saute add water a little cover and cook. Check if cooked then on high flame dry all the moisture and add the béchamel sauce cheese and mix well add nutmeg and mix well. Remove from heat and cool.

Roll out the puff pastry sheet. Brush the bowl with the oil, then place the dough.  Add the filling in the centre.  Crimp the dough to fold over the side, pressing it to make it stick cover it a another piece of dough. Brush the dough with egg wash and make 3 slits in the top. Place on a baking sheet and bake for 15 minutes. Bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving. 

Labels: Chicken, Continental Cuisine, Bake a thon,Pie & Quiche, Italy

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