Creamy Chicken Pot Pie

Kravings.Blog's picture

Dec. 30, 2014

Chicken Pot Pie screams comfort food. My version is big on flavour with paprika, cumin and sundried tomatoes flavouring the chicken and mushrooms. The crust is nice and flaky


Olive oil 2 Tablespoon
Onion 1/2 , chopped
Chicken 1/2 Pound , chopped
Chopped mushroom 1/2 Cup (8 tbs)
Cumin powder 1 Teaspoon
Smoked paprika 1 Teaspoon
Chopped sun dried tomatoes 1 Teaspoon
Chopped celery 1/2 Cup (8 tbs)
Chopped carrot 1/2 Cup (8 tbs)
Chicken stock 1 Cup (16 tbs)
Heavy cream 1/2 Cup (8 tbs)
Beurre maine 2 Tablespoon
Parsley 1/2 Cup (8 tbs)
Butter 1 Tablespoon ((For greasing))
Pie pastry 1/2 Pound



1. Heat olive oil in a pan. Saute onion, add chicken pieces and mushroom.

2. Season with cumin powder, paprika and sun dried tomatoes. Give it a good mix.

3. Add celery and chicken stock. Season with salt, if required.

4. Cover and cook the chicken until its tender. Pour cream to the pot and stir that in.

5. Whisk beurre blanc to the chicken pot over a strainer such that no lumps are formed.

6. Add parsley to the pot and leave it aside to cool.

7. Meanwhile, roll the pie dough and cut circles to line the ramekins.

8. Preheat the oven. Butter the ramekins and line them up with the pie dough circles.

9. Blind bake the pie doughs for 5 to 7 minutes.

10. Spoon the chicken filling into the ramekins. 

11. Cut smaller circles of pie dough with a hole in the centre and use them to cover the ramekins. 

12. Bake in the oven for 5 minutes or until the tops are golden brown.



13. Serve them while they are still warm. Enjoy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 331Calories from Fat 215

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 256 mg10.67%

Total Carbohydrates 21 g7%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet