120 Min
NF
Chicken Paratha Pie
A potpie is a crowd pleaser kind of food, especially for children. And while most of the time the crust is made with pie dough, this recipe calls for a paratha, a popular laminated bread from India. Paratha is made with finely milled whole wheat flour and makes for a tasty crunchy topping to the chicken potpie. We left the chicken on the bone to add flavor to the sauce, however, feel free to use boneless leg meat. Enjoy this pie piping hot with a fresh green salad.
A potpie is a crowd pleaser kind of food, especially for children. And while most of the time the crust is made with pie dough, this recipe calls for a paratha, a popular laminated bread from India. Paratha is made with finely milled whole wheat flour and makes for a tasty crunchy topping to the chicken potpie. We left the chicken on the bone to add flavor to the sauce, however, feel free to use boneless leg meat. Enjoy this pie piping hot with a fresh green salad.
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Cook Time
120 Minutes
Serves
4
Directions
Paratha Crust:
Step 1
In a large bowl, mix the roti flour with the eggs, melted ghee, black pepper, and salt. Add the water and mix until the dough comes together. Let the dough rest in the refrigerator for 20 to 30 minutes (up to 24 hours) before rolling it out. In the meantime, prepare the Chicken Filling.
Chicken Filling:
Step 1
In a 8 to 10-inch cast iron skillet, heat the ghee and fry the garlic and shallots on high to medium heat until the they are golden brown in color. Add the chicken and the carrots and and continue cooking until the chicken also has turned a golden color.
Step 2
Add the chile powder, turmeric, coriander seeds, cinnamon, ginger purée, salt, and cook on medium heat stirring frequently until the masala has cooked for about 1 to 2 minutes. Add the yogurt a little at a time mixing constantly until it is entirely incorporated into the curry. Take the chicken off the heat and let it rest for 5 to 10 minutes.
Step 3
Preheat oven to 325°F and get paratha dough out of the fridge.
Step 4
Using a little bit of flour to dust the surface, roll the ball into a 6-inch oval. Pinch the center part to form a figure 8, fold one side of the 8 over the other side. Roll it out again and repeat. The third time, roll the dough about one inch bigger than the diameter of the skillet. Brush egg wash over the edge of the dough then flip it, egg wash side down over the skillet with the chicken. Press the edge dough into the sides of the skillet. Brush the surface with the egg wash and sprinkle with seeds.
Step 5
Bake the pie at 325°F for 60 minutes on the bottom shelf of the oven. Let the pie rest for 10 minutes before cutting into it.
Notes & Variations
- To use boneless chicken, use thighs — they have the most flavor.
- Substitute half the roti flour with all-purpose flour for a crispier crust.
- Substitute yogurt for heavy cream for a richer curry.
- This pie can be assembled a day or two in advance and baked the day of.
Ingredients
Paratha Crust:
Step 1
In a large bowl, mix the roti flour with the eggs, melted ghee, black pepper, and salt. Add the water and mix until the dough comes together. Let the dough rest in the refrigerator for 20 to 30 minutes (up to 24 hours) before rolling it out. In the meantime, prepare the Chicken Filling.
Chicken Filling:
Step 1
In a 8 to 10-inch cast iron skillet, heat the ghee and fry the garlic and shallots on high to medium heat until the they are golden brown in color. Add the chicken and the carrots and and continue cooking until the chicken also has turned a golden color.
Step 2
Add the chile powder, turmeric, coriander seeds, cinnamon, ginger purée, salt, and cook on medium heat stirring frequently until the masala has cooked for about 1 to 2 minutes. Add the yogurt a little at a time mixing constantly until it is entirely incorporated into the curry. Take the chicken off the heat and let it rest for 5 to 10 minutes.
Step 3
Preheat oven to 325°F and get paratha dough out of the fridge.
Step 4
Using a little bit of flour to dust the surface, roll the ball into a 6-inch oval. Pinch the center part to form a figure 8, fold one side of the 8 over the other side. Roll it out again and repeat. The third time, roll the dough about one inch bigger than the diameter of the skillet. Brush egg wash over the edge of the dough then flip it, egg wash side down over the skillet with the chicken. Press the edge dough into the sides of the skillet. Brush the surface with the egg wash and sprinkle with seeds.
Step 5
Bake the pie at 325°F for 60 minutes on the bottom shelf of the oven. Let the pie rest for 10 minutes before cutting into it.
Notes & Variations
- To use boneless chicken, use thighs — they have the most flavor.
- Substitute half the roti flour with all-purpose flour for a crispier crust.
- Substitute yogurt for heavy cream for a richer curry.
- This pie can be assembled a day or two in advance and baked the day of.
Tags:
120 Min
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$10
Ghee Pot
$40
Essential Masala Dabba
$235
Tags:
120 Min
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$10
Ghee Pot
$40
Essential Masala Dabba
$235
Aromatic Masala Dabba
$250
Ghee
$10
Ghee Pot
$40
Essential Masala Dabba
$235
we brought pie but not the sweet kind.
Nothing like a savory pie to really put you to sleep.
GOODNIGHT, FOLKS
