Shreya 
You might have heard of chicken pot pie and chicken keema which is basically ground chicken in a bunch of spices but I thought of making a pot pie version of the latter for a picnic this weekend. It sure does work well so here’s the recipe for it. The chicken is perfectly seasoned with a spice mix, encased in a pie shell (store-bought) and baked until golden brown.
| Yield | 4 servings | |
| Prep time | 0 h | 10 mins |
| Cook time | 1 h | 0 mins |
| Total time | 1 h | 10 mins |
Ingredients
General ingredients
- 1/2 lb ground chicken
- 1/4 cup finely chopped onioms
- 2 tsp crushed garlic
- 1 tsp chopped ginger
- 2 green chilis finely chopped
- 1 tsp cumin seeds
- 1/4 cup diced tomatoes
- 4 tbsp oil
- 1/8 cup finely chopped cilantro
- pie crust (linked here )
Spice mix (1 tsp each)
- red chili powder
- cumin powder
- coriander powder
- garam masala
- chaat masala
- white pepper powder
- salt
Note : If you don’t have one or more spices in the list, it’s perfectly okay to still recreate this recipe. Add in a dash of your creativity!
Directions
Making the chicken keema
Heat up a pan with the oil.
Temper the oil with cumin seeds and add the onions, ginger, garlic, green chilis and cook till their are fragrant and the onions are translucent.
Add the spice mix and a dash of water and fry the spices for 3-5 minutes
Throw in the chopped tomatoes and cook well in the spices. This should take about 5-7 minutes on medium heat.
Time to add the chicken and cook for 20 minutes, breaking any big lumps. Make sure to mix the masala (spices) well so that the chicken is evenly seasoned
Sprinkle chopped coriander in the end
Making the pie
Line a baking dish with pie crust, poke some holes in the base with a fork and add the filling once cooled and cover the top with a pattern of choice. I went for a 7 inch pie and a classic lattice here.
Bake at 425F or 220C for 30mins until the top looks golden brown
Once the pie is out of the oven, rest for a few minutes and serve warm.
