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Spiced Chicken Pot Pie
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Spiced Chicken Pot Pie

1 h 15 minServes 6Nutri-Score C€€
from @nutrientmatters15 imports5 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breastsMeat2 pieces
  • garlic powderSpices1.5 g
  • onion powderSpices1 g
  • paprikaSpices500 mg
  • cayenne pepperSpices500 mg
  • lemon juiceProduce15 ml
  • saltSpices3 g
  • black pepperSpices1 g
  • avocado oilPantry15 ml
  • butterDairy28 g
  • white potatoes (peeled and diced)Produce2 pieces
  • yellow onion (diced)Produce1 piece
  • carrot (diced)Produce1 piece
  • garlic cloves (minced)Produce7 pieces
  • flourPantry16 g
  • fresh thyme (leaves picked)Produce2 g
  • rosemary (one sprig)Produce1 piece
  • curry powderSpices1 g
  • chicken bouillon cubePantry1 piece
  • chicken brothPantry300 ml
  • heavy creamDairy240 ml
  • frozen peasProduce140 g
  • puff pastry sheets (thawed)Bakery2 pieces
  • egg (beaten for egg wash)Dairy1 piece

per serving

Nutrition

449kcal

Carbs
29 g
Proteins
18 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Frying pan
  • Pie dish
  • Rolling pin
  • Pastry brush
  • Oven

step by step

Method

  1. Season and air-fry the chicken

    • Combine the garlic powder, onion powder, paprika and cayenne into a spice mix.
    • Marinate the chicken breasts with the lemon juice, spice mix, salt, pepper and avocado oil.
    • Air-fry at 200 °C for 10 minutes, then let cool and shred with a fork.
    Step 1

  2. Sauté the vegetables

    • Melt the butter in a pan and sauté the diced potatoes, onion, carrot and minced garlic.
    • Sprinkle in the flour and cook for a few more minutes.
    Step 2

  3. Build the creamy filling

    • Add the fresh thyme, rosemary, curry powder and chicken bouillon cube.
    • Pour in the broth and heavy cream, season with salt and pepper and simmer until thickened.
    • Stir in the shredded chicken and frozen peas.
    Step 3

  4. Pre-bake the bottom crust

    • Roll out a thawed puff pastry sheet large enough to fit the pie dish.
    • Brush with egg wash and bake at 220 °C for about 5 minutes to avoid a soggy crust.
    Step 4

  5. Fill and seal the pie

    • Spoon the pot pie filling into the pre-baked crust.
    • Cover with the second puff pastry sheet and seal the edges with a fork.
    • Cut slits on top so the pie can breathe and brush with egg wash.
    Step 5

  6. Bake until golden

    • Bake at 220 °C for 25–35 minutes, until the crust is golden.
    Step 6
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