Hawaij Spiced Chicken Pot Pie | The Jewish Week | Food & Wine

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Hawaij Spiced Chicken Pot Pie

Hawaij Spiced Chicken Pot Pie

Hawaij Spiced Chicken Pot Pie (Bella Karragiannidis)

6 servings

1 hr 30 min

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4 cups cooked cubed chicken or vegan alternative (from about 4 boneless thighs or 3 boneless breasts)

2 cups diced yellow onion (1 large onion)

1 cup peeled & diced carrot (about 3 medium sized carrots)

1 cup diced celery (about 3 stalks)

3 cloves of garlic, minced

2 cups peeled & diced turnip (1 large turnip)

2 cups (10 oz.) frozen peas

1/2 cup minced cilantro

1 stick (8tbsp) butter (or substitute plant based butter)

2/3 cup flour

5 cups chicken or vegetable stock

1/4 cup cream (substitute coconut cream or cashew cream for plant based option)

3 tbsp hawaij spice *see note to make your own

1 tbsp salt + more to taste

frozen puff pastry sheets (thawed per package instructions) *Pepperidge Farm makes a vegan friendly frozen puff pastry

2 tbsp butter, melted - for brushing puff pastry

  1. Melt the butter in a large pot or dutch oven, add the diced onion and cook over medium high heat until onion begins to soften, about 5 minutes. Add the diced celery & carrot and continue to cook for another 10 minutes until onion is translucent.
  2. Add the minced garlic and the hawaij spice to the pot and cook for 1 minute, stirring to combine. Next add in the flour and cook over low heat, stirring constantly for 2 minutes.
  3. Pre-heat your oven to 400f degrees
  4. Add the stock and the diced turnips to the pot and simmer over medium heat for about 10 minutes stirring every couple of minutes, until sauce is thick and turnips have started to soften.
  5. Add the salt, cubed chicken, peas, and minced cilantro, stirring to combine.
  6. Finally, stir in the juice of 1/2 a lemon and taste for seasoning. Finish the filling by adding in the cream and stirring until well combined.
  7. Divide the pot pie filling into your baking vessels (I used mini cocottes and a small dutch oven). You want to fill your vessel about 3/4 of the way, to leave enough room for the filling to bubble while the puff pastry bakes. Cut your puff pastry to fit over the top of your vessels, making sure to add some slits to the pastry to allow venting while the pot pies bake.
  8. Place your finished pot pies on a baking sheet, brush the tops of the pastry with a bit of melted butter and bake for about 30-35 minutes until pastry is puffed and nicely browned.
  9. Allow pot pies to cool for about 10-15 minutes before serving.